My friend, Marcella was in town from San Francisco for the weekend.  We enjoyed a fun dinner at Local 149 where she was trying (painstakingly trying) to show me the features of my new camera, specifically with how to take good photographs of food.  Marcella is an amazing photographer and is in fact currently doing her Masters in Photography so I could not ask for a better teacher.  She, perhaps did want a better student.  I am more than a novice when it comes to photography.  I am really quite awful and truly do lack the patience needed.  That said we took some fun photos of our dishes at Local (to be shown at a later date).

The next morning while Marcella was having a lie in due to San Francisco jet lag, I decided to make us both a nice breakfast of Egg & Mushroom Casserole with a side of fresh fruit.  If you ever have guests staying, this is quite possibly one of the easiest and quickest dishes you can make to impress your house guests.

Egg & Mushroom Breakfast Casserole
Serves 2-4

2 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon prepared or dried mustard
6 eggs
1/4 cup milk/4 half & half
1 1/2 cups grated cheddar cheese
1 1/2 cups  mushrooms, sliced


Pre-heat oven to 350 degrees

Pour melted butter in a baking dish.

Combine salt, pepper, mustard, and eggs.  Whisk well.

Add the milk, half and half, cheese, and mushrooms.  Mix well.  Pour over butter.

Bake 25-30 minutes until springy to the touch.

This is a really easy, incredibly tasty breakfast.  The mustard gives it a very mild bite, which works well with a sharp cheddar cheese.  There are a ton of variations you can do with breakfast casserole from adding sausage or bacon, using feta (fantastic) or adding chopped tomatoes.