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Blue bowl of brunch bake with salad on a checked cloth

Potato & Mushroom Egg Bake

This vegetarian breakfast casserole is so easy to make and is a delicious brunch recipe. This egg bake is packed full of mushrooms and potato and tastes amazing drizzled with a little truffle oil before serving.
Course Breakfast
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 224kcal


  • 750 g Potatoes cut into wedges
  • 2 Onions cut into wedges
  • 3 cloves Garlic
  • Olive Oil
  • 400 g Mushrooms
  • 3 Eggs
  • 30 g Chives
  • 150 g Ricotta
  • Truffle Oil
  • 30 g Parmesan or Vegetarian Hard Cheese finely grated


  • Heat the oven to 200°C/400°C. Put the potato, onion and garlic cloves on a high sided baking sheet then drizzle with olive oil and season well. Toss then place in the oven for 30 minutes. Add the mushrooms to the tray and cook for another 20 minutes.
  • Whisk the eggs until fluffy then add the chives, ricotta and a drizzle of truffle oil (be sparing!) and mix well. Pour the egg mixture over the vegetables and top with the parmesan the bake for 10 more minutes and serve with extra truffle oil for drizzling.


Make Ahead
To prepare some of this recipe ahead of time you can roast all the vegetables the night before and keep in the fridge until the morning then simply pour the egg and ricotta mixture over the veggies in the morning, add the cheese and bake for 10 minutes.
Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 224kcal | Carbohydrates: 29g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 145mg | Potassium: 869mg | Fiber: 4g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 32mg | Calcium: 156mg | Iron: 2mg