Mushroom Eggs.....an easy breakfast treat

Hope everyone is having a great day today! This morning I treated my husband to one of his favorite breakfasts, Mushroom Eggs.  When I married my husband 34 years ago I inherited two wonderful Sister in laws and from each one I have received some great ideas for meals. I first tasted something like this at my Sister in law Marilyn's home and ever since it has been one of our breakfast staples.  So easy to put together, very tasty and filling.  This is a perfect dish to make on those Holiday mornings such as Christmas, Easter, Thanksgiving when the house is full of family or friends and you need to put breakfast on the table and  visit with your family and friends too!  This can be made the night before, or the morning of and while it bakes in the oven you can enjoy your first cup of coffee and a visit, while your breakfast bakes.  All that is needed to complete this meal is a nice soft bun or a
piece of multi-grain toast, a plate of fruit or a fruit salad.

MUSHROOM EGGS

So good, so filling, so easy!

 The ingredients you will need.

Spray muffin tins with oil and add the bread crumbs (add herbs if you like)

 (I make my own breadcrumbs with leftover crusts that I toast and store in a glass jar)

Add a slice of cheese (your choice)

Break an egg onto the cheese.

In a small bowl empty the can of mushroom soup and whisk in the milk.

Spoon about 2 tablespoons of the soup mixture onto each egg.

The Mushroom Eggs baked and ready for toast.

Spoon the eggs out onto the toast, make sure you get all the sauce too.

Mmmm.....so good, nice and hot, a perfect breakfast treat any day of the week.

 A bowl of fruit salad is all you need to finish off a perfect morning meal.  Any leftovers are wonderful as leftovers when reheated the next day.  

MUSHROOM EGGS RECIPE

Eggs, (2-3 eggs per person)

1 can mushroom soup (condensed)

1/4 - 1/3 cup milk (per can of soup)

bread crumbs

cheese

Toast, buns or bread of your choice.

Spray or grease muffin tins with oil

Into each muffin tin add:

2 teaspoons bread crumbs

1 slice of cheese

1 egg

Top each egg with 1-2 Tablespoons of the soup mixture.

Put filled muffin tins onto a foil line tray (this helps keep the mess to minimal)

Place into a preheated 350 degree oven.

Bake for 20-25 minutes until eggs are set.

Serve over toast, on a bun or bread of your choice.

Cook the leftover mushroom soup/milk mixture and spoon over top of eggs and toast as a 'sauce'.

Enjoy!

'This very moment is the perfect teacher, and, lucky for us, it's with us wherever we are.'

-Perma Chodron