Introduction
Looking for a healthy, protein-packed breakfast or a light brunch that feels indulgent yet is easy to prepare? This Baked Eggs with Sautéed Mushrooms recipe is a restaurant-quality dish that brings earthy mushroom richness and creamy baked eggs together in a cozy ramekin. Whether you’re entertaining guests or treating yourself to a solo breakfast, this one-pan wonder is both comforting and elegant.
Why You’ll Love This Recipe
- 🌱 High-Protein & Low-Carb – Ideal for keto or low-carb lifestyles.
- ⏱️ Quick Prep, Minimal Cleanup – Ready in just 25 minutes.
- 🍄 Rich in Umami Flavor – Sautéed mushrooms take this dish to a gourmet level.
- 🥄 Perfect for Brunch or Light Dinner – Versatile enough for any time of day.
- 🧄 Customizable Add-ins – Add spinach, cheese, or herbs for variety.
Ingredients You’ll Need
For 2 servings:
- 4 large eggs
- 1 tbsp olive oil or unsalted butter
- 1 cup mushrooms (button, cremini, or mixed), sliced
- 1 garlic clove, finely minced
- Salt & freshly ground black pepper, to taste
- 2 tbsp heavy cream (optional, for richness)
- Fresh thyme or parsley, chopped (for garnish)
- Grated Parmesan or Gruyère (optional)
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Lightly grease two oven-safe ramekins with oil or butter.
2. Sauté the Mushrooms
- In a skillet over medium heat, warm olive oil or butter.
- Add the mushrooms and cook until they are browned and tender (about 5–6 minutes).
- Stir in the garlic, season with salt and pepper, and cook for an additional minute.
3. Assemble the Ramekins
- Divide the mushroom mixture evenly between the two ramekins.
- (Optional) Drizzle 1 tbsp heavy cream over the mushrooms in each dish.
- Gently crack two eggs into each ramekin without breaking the yolks.
- Sprinkle a pinch of salt, pepper, and optional cheese over the top.
4. Bake the Eggs
- Place ramekins on a baking sheet and bake for 12–15 minutes, until whites are set and yolks are slightly runny or cooked to your preference.
5. Garnish & Serve
- Remove from oven and let sit for 2 minutes.
- Sprinkle with fresh thyme or parsley.
- Serve hot with crusty bread, toast, or a green salad.
Expert Tips & Variations
- 🧀 Cheese Lovers: Add crumbled feta, goat cheese, or Gruyère before baking.
- 🌶️ Add Heat: A pinch of red chili flakes gives a spicy twist.
- 🥬 Greens Boost: Add a layer of spinach or kale beneath the mushrooms.
- 🍅 Fresh Factor: Top with cherry tomatoes before baking for a pop of color.
What to Serve with Baked Eggs & Mushrooms
| Pairing | Why It Works |
|---|---|
| Sourdough Toast | Crunchy contrast to creamy eggs |
| Avocado Slices | Adds healthy fats and freshness |
| Herb Salad | Lightens the richness of the dish |
| Smoked Salmon | Makes it brunch-worthy & luxurious |
Storage & Reheating
- ❄️ Storage: Cool completely and refrigerate for up to 2 days.
- 🔁 Reheating: Reheat in the oven at 300°F until warmed through (about 10 minutes). Avoid microwaving to preserve texture.
Health Benefits
- ✅ Eggs provide high-quality protein and essential vitamins like B12 and D.
- ✅ Mushrooms are rich in antioxidants and plant-based vitamin D.
- ✅ Low-carb and gluten-free if served without toast.
FAQs
Q: Can I make this ahead of time?
A: You can prep the sautéed mushrooms a day before. Crack eggs just before baking.
Q: Can I make this dairy-free?
A: Yes! Omit the cream and cheese.
Q: Can I use other vegetables?
A: Absolutely! Bell peppers, spinach, or zucchini work beautifully here.
Final Thoughts
This Baked Eggs with Sautéed Mushrooms recipe is proof that simple ingredients can create gourmet magic. With a rich umami profile, velvety yolks, and endless customizations, it’s the kind of dish you’ll want to put on repeat, whether it’s for a fancy brunch or a nourishing solo breakfast.
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