Print

Baked Eggs with Mushrooms

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baked Eggs with Mushrooms is a savory, one-pan dish made by sautéing mushrooms and garlic, then cracking eggs over the top and baking until just set. It’s a warm, protein-rich meal perfect for breakfast, brunch, or a light dinner.

Ingredients

  • 4 large eggs
  • 2 cups sliced mushrooms (button, cremini, or mixed)
  • 1 clove garlic, minced
  • 1 tbsp olive oil or butter
  • 1 tbsp fresh thyme or parsley (chopped)
  • Salt and black pepper, to taste
  • Optional: 2 tbsp cream or milk, 1/4 cup grated cheese (Parmesan or Gruyère), a handful of spinach, chili flakes

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In an oven-safe skillet, heat olive oil or butter over medium heat.
  3. Add sliced mushrooms and sauté for 5–7 minutes until browned and tender.
  4. Stir in minced garlic and cook 1–2 more minutes. Season with salt, pepper, and fresh herbs.
  5. If using, stir in cream or milk and spinach until wilted.
  6. Make small wells in the mixture and crack an egg into each.
  7. Top with grated cheese and chili flakes if desired.
  8. Bake in the oven for 8–12 minutes, or until egg whites are set and yolks are slightly runny.
  9. Remove from oven, garnish with fresh herbs, and serve warm with crusty bread.

Notes

  • Check the eggs early to avoid overcooking the yolks.
  • You can bake in individual ramekins for personalized servings.
  • Try different mushrooms or mix in seasonal vegetables like zucchini or bell peppers.

Nutrition

Find it online: https://thefamilycooking.com/baked-eggs-with-mushrooms/