A delightful breakfast bake featuring mushrooms, leeks, and cheese, perfect for a cozy morning.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for even cooking.
In a sauté pan, melt the butter over medium heat and add the minced garlic. Cook until fragrant.
Stir constantly to prevent the garlic from burning.
Add the sliced leeks to the pan and cook until softened, about 5 minutes.
Leeks should be tender but not browned.
Add the mushrooms and fresh dill to the pan, cooking until the mushrooms release their juices and are tender.
Cover the pan to retain moisture and enhance the flavors.
Butter a 9x9 inch baking dish and spread the cooked vegetable mixture evenly in the dish.
Ensure the vegetables are evenly distributed for consistent flavor.
Dot the cream cheese over the vegetables, then sprinkle the grated cheddar cheese on top.
Distribute the cheese evenly for a uniform bake.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the vegetables and cheese.
Whisk thoroughly to ensure the eggs and milk are well combined.
Bake in the preheated oven for 30 minutes, or until the top is golden and the center is set.
Check doneness by inserting a knife into the center; it should come out clean.
Let the bake cool slightly before serving. Enjoy your savory breakfast bake!
Garnish with additional fresh dill for a burst of flavor.
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