059 / 75 · Beans, Vegetables and New Traditions

Leek Mushroom and Egg Breakfast Hotdish

Name: Leek Mushroom and Egg Breakfast Hotdish
Prep time: 35 min
Total time: 115 min
Yield: One 9×13 in (23×33 cm) dish, at least 3.5 qt/3.3 L;6 breakfast or brunch portions
Ingredients: 10 oz day-old plain wholegrain bread, cut in 3/4-in/2-cm cubes (300 g); 2 tablespoons plus 1 teaspoon neutral oil (35 ml), divided; 10 oz cremini mushrooms, sliced (300 g); 10 oz leeks, white and pale-green parts only, split, washed, drained and sliced (300 g prepared); 6 large eggs; 2 cups pasteurized milk (480 ml); 1/2 teaspoon dried thyme; 1/2 teaspoon fine salt (3 g); 1/4 teaspoon black pepper; 4 oz cheddar, grated (120 g), divided

One 9×13 in (23×33 cm) dish, at least 3.5 qt/3.3 L;6 breakfast or brunch portions · Active 35 min · Total 1 hr 55 min

Print recipe · PDF

Leek, browned mushrooms and cubed bread sit in a savory egg-and-milk mixture with a little cheddar. The vegetables are cooked first and their moisture reduced before the eggs enter. A short bread-soaking pause is included in the timetable, followed by a gentle oven bake until the center reaches the casserole endpoint.

Jump to ingredients

Hand-drawn leek, mushroom and egg bread hotdish with a lightly golden cheese top.

Leeks need a careful wash

Trim dark tough leaves and roots before taking the prepared leek weight. Split the white and pale-green sections, fan them under running water and check between the layers for grit. Slice only after washing and draining well. Mushrooms cook separately in the same skillet so they can shed water and brown instead of steaming beside the leeks. The vegetables will later be surrounded by eggs, so this is the best opportunity to remove excess water and develop flavor.

Bread is structure, not a dry topping

Use ordinary day-old bread cut into small cubes, with no mold or spoiled smell. It will absorb some of the egg mixture and help each serving hold together. Fresh very soft bread can become pasty; the brief oven-drying step gives it a firmer start. Combine with cooked vegetables, then pour the whisked dairy and eggs over it. Press gently and allow ten minutes for the liquid to reach the bread centers. There is no overnight raw-egg holding stage in this base recipe.

Check the middle after the edges look ready

A broad casserole can appear set at its rim while the center still moves like liquid. Bake at a moderate temperature and check several locations with a food thermometer. The center must reach 165°F, and there should be no pool of raw egg when gently moved. A short rest helps serving, but it does not replace the cooking endpoint. Cut six portions through the whole depth. Refrigerated leftovers need a full reheating check even if a browned cheese edge makes them look ready early.

Ingredients

10 oz day-old plain wholegrain bread, cut in 3/4-in/2-cm cubes (300 g)
2 tablespoons plus 1 teaspoon neutral oil (35 ml), divided
10 oz cremini mushrooms, sliced (300 g)
10 oz leeks, white and pale-green parts only, split, washed, drained and sliced (300 g prepared)
6 large eggs
2 cups pasteurized milk (480 ml)
1/2 teaspoon dried thyme
1/2 teaspoon fine salt (3 g)
1/4 teaspoon black pepper
4 oz cheddar, grated (120 g), divided

Set out

Oven, 9×13 in (23×33 cm) baking dish, at least 3.5 qt/3.3 L, Two rimmed baking sheets, 12-in/30-cm skillet, Heatproof bowl, Mixing bowl, Whisk, Suitable foil if needed, Food thermometer

Allergens

Egg, Milk, Wheat; check bread labels for sesame, soy or other allergens. Check labels and substitutions.

Make it

Heat oven to 350°F (175°C). Spread bread cubes on a sheet and dry in the oven 8–10 minutes until surfaces feel dry but are not deeply toasted. Grease the baking dish with 5 ml oil and put it on the second sheet.
Heat 15 ml oil in the skillet over medium-high heat and brown mushrooms 8–10 minutes until their water evaporates. Transfer to the heatproof bowl. Lower heat, add remaining 15 ml oil and cook clean sliced leeks 8–10 minutes until soft, stirring. Add to mushrooms and let stand 5 minutes while whisking eggs.
Whisk eggs, milk, thyme, salt and pepper in the mixing bowl. Put dried bread, cooked vegetables and 80 g cheddar in the dish. Pour egg mixture evenly over, press bread gently below the surface and let stand 10 minutes for absorption. Scatter remaining 40 g cheddar over the top. Continue promptly into baking.
Bake 40–45 minutes until set, the center and several other spots reach 165°F (74°C), and no liquid raw egg remains. Shield loosely if edges color too soon. Rest 10 minutes, then cut six portions.

Grit is easier to remove before slicing

Opening each leek lengthwise makes trapped soil visible. A quick rinse of a tightly bundled pile of slices may leave grit between the layers.

A useful detail

The 115-minute total includes washing leeks, bread drying, sequential mushroom/leek cooking, the 10-minute absorption pause, full baking and resting. Do not interpret the bread soak as permission to leave a raw-egg casserole out for an extended period.

Another way

Use 300 g prepared cleaned scallions in place of leeks for a sharper original variation, cooking until soft and reducing any loose moisture before eggs enter. Keep the egg and bread quantities unchanged.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3 days or an earlier dairy deadline. Reheat the center to 165°F (74°C). Freeze promptly cooled portions for up to 2 months for quality and thaw in the refrigerator; bread texture softens.