This is my favorite lazy Sunday morning oyster bake brunch recipe. Indulge in oysters Mornay, a luxurious dish of briny baked oysters topped with garlic, parsley, and Parmesan cheese.
There’s something undeniably special about slow, cozy Sunday mornings with family when everyone gathers around the table to share a meal prepared with care. These mornings have become a cherished ritual in my household, especially as my husband dashes around, keeping up with our lively kids. While he plays the role of an enthusiastic parent, I take the time to set things up in the kitchen, creating a little haven of comfort food.
One of my favorite ways to kick off these blissful mornings is with a hearty brunch, particularly this indulgent oyster bake that has quickly become a family favorite.
As I chop garlic and melt butter, the comforting aromas fill the air, bringing a sense of warmth and nostalgia. I can almost feel the anticipation building as the dish comes together—there’s something so mouthwatering about the combination of fresh oysters, creamy sauce, and crispy breadcrumbs. This baked oyster recipe captures the essence of a perfect lazy Sunday breakfast, combining the salty sweetness of the sea with rich, savory flavors.
It’s one of those meals that feels both fancy and comforting—a little taste of indulgence wrapped in the warmth of home. As I prepare it for my family, each bite will remind us why comfort food made with love is important in our lives.
Ingredients for Easy Baked Oyster Recipe
- Fresh oysters: Shuck oysters carefully, keeping them whole to retain their natural juices.
- Canola oil: For cooking. Any neutral oil like vegetable or grapeseed can be substituted.
- Breadcrumbs: For a crunchy topping, opt for breadcrumbs or use finely crushed crackers.
- Parmesan cheese: Grated finely to add depth and sharpness to the dish.
- Egg yolks: Binds ingredients. Whole eggs can be used if separation is difficult.
- Lemon juice: Adds acidity. Lime juice or white wine vinegar can substitute.
- Lemon wedges: Serve alongside for a fresh squeeze of citrus.
- Cayenne pepper: For heat. Adjust amount to taste or use paprika for less heat.
- Heavy cream: Gives the bake its rich, indulgent base.
- Butter: Adds flavor and helps create a golden, bubbly crust.
- Garlic cloves: Minced or finely chopped for a fragrant, savory note.
- Fresh parsley: Chopped finely, perfect for garnish and added brightness.
- Black pepper: Freshly ground for seasoning and a subtle kick.
- Emmental cheese: Traditional choice. Cheddar cheese, Gruyère or Swiss cheese can be substituted.
- Flour: Thickens the sauce. Gluten-free flour blend can be substituted.
- Milk: Base of the sauce. Plant-based milks can be used for dairy-free version.
- Ground cloves: For flavor. Nutmeg is a common alternative.
See recipe card for exact quantities.
Directions for Garlic and Parsley Fresh Oyster Casserole
Prepare the baking sheet.
Preheat your oven to 350°F. Lightly butter your baking dish to ensure the oysters don’t stick, and spread the richness evenly across the surface.
Shuck the oysters
Carefully shuck oysters if you're working with them in the half shell, preserving as much of the natural oyster juice as possible. Place each raw oyster on the prepared baking sheet.
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Create the cream oyster filling.
Whisk together the eggs, heavy cream, minced garlic, and a tablespoon of lemon juice in a small bowl. Season with salt and black pepper, then pour half of this mixture over the oysters, covering them evenly.
Layer the cheese
Top each oyster with a generous layer of grated cheddar and Parmesan cheese. This creates the perfect cheesy, bubbly top when baked.
Add the breadcrumb topping.
Mix buttered panko crumbs with melted butter and a tablespoon of finely chopped parsley. Sprinkle this mixture over the cheese layer, ensuring an even spread to form a golden brown topping as it bakes.
Bake the oysters
Place the baking sheet or skillet in the oven and bake the oysters for about 30-35 minutes. The top should turn a beautiful golden brown, and the dish will bubble gently, filling your kitchen with comforting aromas. Let it cool slightly before serving.
Top Tips Perfecting Your Oyster Bake Casserole
- Shucking oysters: Use an oyster knife to gently pry open the shells, being careful to keep as much of the oyster juice as possible for added flavor.
- Topping texture: For an extra crunchy topping, add a bit more butter to your breadcrumb mixture, and make sure the layer is even.
Storage
Leftovers of these oysters Mornay can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the oyster appetizer bake back in the oven at 350°F for about 10 minutes until heated through. For longer storage, you can freeze the oyster bake before cooking, wrapping it tightly in plastic wrap and foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator and bake as directed.
Variations
- Spicy kick: Add a dash of hot sauce or red pepper flakes to the cream mixture for a bit of heat.
- Extra lemon flavor: Drizzle lemon juice over the baked oysters just before serving for a zesty finish.
- Herb alternatives: Swap parsley for fresh dill or chives to mix up the herbal notes in the dish.
Accompanying Recipes
No brunch is complete without mimosas, now is it? Whip up a jug of our alcohol-free mimosas and watch them disappear in a flash.
For more finger foods, consider making steamy puff pastry pumpkin pockets. Alternatively, we love making this white bean hummus.
For a more cheesy casserole, try our creamy and cheesy cabbage casserole. And if you're in the market for a chicken dish that will melt in your mouth, you can't go wrong with this chicken and date casserole.
Recipe
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Perfect Oyster Bake for Sunday Brunch
Equipment
Ingredients
For Oysters:
- 12 oysters
- 3 garlic cloves minced
- ¼ cup canola oil 60 ml
- ½ cup bread crumbs 125 ml
- ½ cup grated Parmesan cheese 125 ml
- 3 large egg yolks
- 2 TBs lemon juice
- ¼ teaspoon cayenne pepper
- ⅓ cup butter, melted 75 ml
For Mornay sauce:
- ¼ cup butter 60 ml
- ¼ cup flour 60 ml
- 2 cups warm milk 500 ml
- 1 teaspoon ground cloves
- salt and pepper
- ¼ cup whipping cream 60 ml
- 1 cup grated Emmental cheese 250 ml
Instructions
To make oysters:
- Preheat oven to 375F. Scrub and clean oysters and rinse them under cold, running water. To open oysters, comfortably hold an oyster, cup-side down, in one hand, preferably wrapped in a towel. Insert an oyster knife into the opening and run it from top to bottom of the hinge a few times to open. If this doesn't work, try twisting the knife in the center of the hinge. Remove the top shell of each oyster. Clean the oyster flesh from any remaining grit.
- Slip the oyster knife under the oyster meat, loosening and removing it. Discard liquid. Keep meat intact, and set it aside. Keep bottom shells for baking.
- In a saute pan over medium-low heat, saute garlic in oil for 1 min, until soft and fragrant. Set aside.
- Arrange empty oyster shells on baking tray.
- In a small bowl, combine garlic, breadcrumbs, ¼ cup of Parmesan cheese, egg yolks, lemon juice and cayenne pepper. Pour butter over-top and mix to combine.
- Divide breadcrumb mixture between the oyster shells. Top each with reserved oyster meat. Cover with remaining Parmesan cheese.
- Bake oysters for 6-8 minutes, or until golden brown.
To make Mornay sauce:
- Meanwhile, prepare Mornay sauce. Melt butter in a large saucepan over medium-high heat. Stir in flour, constantly whisking, and cook for approximately 1 minute until a roux forms and turns golden brown. Slowly add milk and continue whisking until mixture is smooth and creamy. Add cloves, salt and pepper. Stir to combine.
- Turn heat to low and add cream, until mixture can coat the back of a spoon. Add Emmental cheese. Continue to stir until the cheese ahs completely melted, and then remove from heat.
To serve:
- Drizzle oysters with the sauce and serve Brunch Oyster Bake immediately.
- Leftover sauce will keep in the fridge for 2 days.
