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Quail Eggs, Mushrooms and Bacon Breakfast

By: Ramona Cuisine from
Quail Eggs Mushrooms and Bacon Breakfast
Quail Eggs Mushrooms and Bacon Breakfast

"This dish it’s pretty easy to make even during the week and not only at the weekends. A good idea to perhaps help and make it even easier would be to even prepare the ingredients the night before, like cooking them and in the morning just add the eggs and put it in the oven for a few minutes just for the eggs to cook. A dish like this is pretty consistent and healthy to have at any point in the day as I truly believe this can be served as a breakfast lunch or dinner. Why not?! ? Who says we couldn’t?"

NotesIn terms of mozzarella cheese try and use the hard one that normally is found grated or in big chunks but you can use any hard cheese that you may like. Ultimately, any cheese will do including the soft mozzarella.
I do sometimes add peppers as those give a really nice taste. Add whatever veg you like - add celery, add spinach, or any other green leaves such a kale or winter greens.
I was mentioning about the quail eggs how good those are for us. Apparently those help with improving metabolism due to higher B vitamin levels as well as vision due to high levels of Vit A, they boost energy levels, stimulate growth and repair because of antioxidant content, reduce blood pressure because they are high in potassium (much higher than chick eggs); help with reducing allergies, help with increasing the good cholesterol levels. How amazing are those cute little eggs, hey? ?? I was quite surprised to hear that they actually contain more protein than the regular chicken egg.
Enjoy this divine dish which could be your breakfast, lunch or a lighter dinner. ?


Preparation Time10 min

Cooking Time20 min


  • 2 red onions
  • 3 springs onions
  • 300 g chestnut mushrooms
  • 400 g sausages
  • 200 g lardons
  • 8 quail eggs
  • 10 springs parsley
  • 100 g mozzarella cheese (grated or cut into cubes)
  • salt (to taste)
  • pepper (to taste)


  1. Pre-heat the oven at 180 C. Make the skillet available/ready.

  2. Start by chopping the onions the mushrooms and cutting the sausages into small chunks.

  3. Place the onions into a frying pan along with the chopped mushrooms and the fresh sausages. Set initially on low fire until the sausages start releasing some of their fat. Drizzle a little water if you consider it necessary. Cook for 5 minutes and then add the lardons and the spring onions. Cook on medium fire for further 3-4 min. Turn fire off and set aside. I did not think this dish needs any iol as the sausages and the lardons have more than sufficient.

  4. Chop the parsley and cut or grate the mozzarella cheese.

  5. Place everything in the skillet.

  6. Sprinkle the parsley, the cubed/grated cheese salt and pepper to taste along with a little fresh or dry thyme.

  7. Break the quail eggs and place one by one scattered around on top.

  8. Place in the preheated oven and bake for 5 -7 minutes, longet if you are using regular size eggs.

  9. Take out when ready and serve pretty much straight away. ***

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