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Mushroom Egg Bake


1 can (10.75 oz.) cond. cream mushroom soup
6 eggs
1/4 cup milk
1/4 cup sliced black olives
1 can (4 oz.) sliced mushrooms, drained
1 1/2 cups shredded part-skim mozzarella cheese
Black pepper to taste
Barbecue sauce or ketchup
Sliced tomatoes
Fresh parsley, garnish, optional


There are two methods to preparing this dish – one by baking, the other by partially cooking on top of stove then broiling. Either method, serve warm with barbecue sauce and fresh sliced tomatoes.

1. Oven Method – takes a little longer to cook, but requires less attention during cooking.
Preheat oven to 4000 F. Spray 9×13 baking pan with non-stick spray. Beat together soup, eggs, and milk; stir in olives, mushrooms, and 1 cup cheese and pepper to taste. Pour in prepared 9×13 pan; sprinkle with remaining 1/2 cup cheese. Bake for 25-30 minutes or until set and browned on top.

2. Stove Top Broiler Method – faster to prepare.
Beat together soup, eggs, and milk; stir in olives, mushrooms, and 1 cup cheese and pepper to taste. Preheat 10-inch boiler safe skillet (I prefer cast iron) over medium high heat on stove top. Preheat oven broiler. Spray pan with non-stick spray and pour egg mixture into pan, reduce heat to simmer and cook 6 minutes or until edges start to set. Sprinkle with remaining 1/2 cup cheese and place pan 6 inches under boiler; leave door ajar while broiling, boil 6 minutes or until puffy and golden brown.

Recipe is an adaptation of Cheesy Mushroom Frittata in Campbells 75th Anniversary, Cooking in Minutes. Serves 6

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