Why You’ll Love Baked Eggs with Sautéed Mushrooms Recipe
This dish is the ultimate blend of elegance and simplicity. The mushrooms bring a savory depth of flavor, while the baked eggs add richness and creaminess. It’s naturally low-carb, high in protein, and easy to customize with your favorite herbs, cheeses, or greens. Whether you’re entertaining guests or making a quiet breakfast for one, this recipe is both impressive and approachable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
Eggs
-
Mushrooms (such as cremini, button, or shiitake)
-
Garlic, minced
-
Olive oil or butter
-
Fresh thyme or rosemary (optional)
-
Heavy cream or milk (optional, for added richness)
-
Parmesan or Gruyère cheese (optional, for topping)
-
Salt and pepper
-
Fresh parsley or chives, for garnish
Directions
-
Preheat your oven to 375°F (190°C).
-
Heat olive oil or butter in an oven-safe skillet over medium heat.
-
Add sliced mushrooms and cook for 5–7 minutes until browned and tender.
-
Stir in minced garlic and herbs (if using), and cook for another minute.
-
Season with salt and pepper to taste.
-
Make small wells in the mushroom mixture and crack one egg into each well.
-
Drizzle with a bit of cream or milk, and sprinkle cheese over the top if desired.
-
Transfer the skillet to the oven and bake for 8–12 minutes, or until the egg whites are set but yolks remain slightly runny.
-
Remove from the oven, garnish with fresh herbs, and serve immediately with toast or crusty bread.
Servings and timing
This recipe serves 2–4 people depending on portion size.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
-
Add spinach, kale, or arugula for extra greens.
-
Use shallots or leeks instead of garlic for a milder flavor.
-
Spice it up with a pinch of red pepper flakes or smoked paprika.
-
Substitute dairy-free cream and cheese for a plant-based version.
-
Serve over toasted sourdough, English muffins, or even polenta.
Storage/Reheating
Baked eggs are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
To reheat, place in a preheated oven at 300°F (150°C) for about 10 minutes or microwave in 30-second bursts, though the eggs may cook further and become firmer.
FAQs
Can I make this dish ahead of time?
You can sauté the mushrooms in advance, but bake the eggs just before serving to maintain the best texture.
What kind of mushrooms work best?
Cremini, button, and shiitake mushrooms are all great options. A mix adds more depth of flavor.
How do I prevent overcooking the eggs?
Keep a close eye during baking and remove the skillet once the whites are just set. The eggs will continue to cook slightly after being removed from the oven.
Can I add meat to this recipe?
Yes, cooked bacon, sausage, or prosciutto pairs well with mushrooms and eggs.
Is this dish keto-friendly?
Yes, it’s low in carbs and high in protein and fat, making it a great keto option.
Can I use a baking dish instead of a skillet?
Yes, just make sure to sauté the mushrooms first, then transfer them to a greased baking dish before adding the eggs.
Do I need to add cream or cheese?
No, but both add a luxurious texture and flavor. You can omit them for a lighter version.
How do I know when the eggs are done?
The whites should be opaque and set, while the yolks remain slightly jiggly for a runny center.
What should I serve with this?
Toast, roasted potatoes, or a light salad are all excellent side choices.
Can I make this dairy-free?
Yes, use olive oil instead of butter and skip the cream and cheese or use plant-based alternatives.
Conclusion
Baked Eggs with Sautéed Mushrooms is a versatile and satisfying dish that’s perfect for any time of day. It brings together simple ingredients in a comforting and elegant way, making it ideal for busy mornings, lazy brunches, or cozy dinners. With endless customization options, this recipe is sure to become a staple in your kitchen.
