• Ingredients:
  • Olive oil
  • 8oz package of whole FunGuy white button mushrooms
  • 1 bunch of asparagus
  • 1 shallot
  • 3 ounces of rustic bread
  • 6 eggs
  • ½ cup milk
  • ½ teaspoon paprika
  • ½ teaspoon coarse salt
  • ½ teaspoon ground black pepper

There are recipes that are perfect for the “waste not, want not” crowd, but they are rarely targeted at the breakfast connoisseur! 

That’s why the FunGuy has put together a fun way to use up any day old bread languishing in the bread box and those asparagus spears that no one knows what to do with by turning them into these easy and delicious mini breakfast casseroles. Toss in a package of FunGuy mushrooms, a few eggs, and some milk, and your Sunday has become so much tastier!

DIRECTIONS:

  1. Preheat oven to 350F. Lightly brush the inside of 4 4-inch tartlet dishes with the olive oil and place them on a baking sheet. 
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the stems and cut the mushrooms into to quarters. Trim the ends of the asparagus and slice the shallot into thin wedges. Cut the bread into ½ inch cubes. 
  3. Crack the eggs into a large bowl and pour in the milk, whisking until well combined and frothy. Add the paprika, salt, and black pepper, and whisk again. 
  4. Divide the mushrooms, shallots, bread cubes, and asparagus amongst the 4 dishes and pour an even amount of the egg mixture into each dish. 
  5. Bake the mini breakfast casseroles in the oven for 16-20 minutes, or until the egg has set and has browned on top. Remove the casseroles from the oven and allow to cool 5 minutes before serving. 

Have a Fun meal!