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Baked Eggs with Sautéed Mushrooms Recipe

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This Baked Eggs with Sautéed Mushrooms recipe is a simple, elegant breakfast or brunch option that’s packed with flavor and ready in under 30 minutes. Earthy mushrooms, savory garlic, and herbs are sautéed to perfection, then topped with gently baked eggs. Ideal for low-carb, vegetarian, or gluten-free diets, it’s a nourishing way to start your day.

Ingredients

  • 1 tbsp olive oil or butter
  • 1 small shallot or 1/2 small onion, finely chopped
  • 2 cups sliced mushrooms (cremini, button, or mixed)
  • 2 garlic cloves, minced
  • 1/2 tsp dried thyme or 1 tsp fresh thyme
  • Salt and pepper, to taste
  • 4 large eggs
  • 2 tbsp grated Parmesan or Gruyère (optional)
  • Fresh parsley or chives, for garnish
  • Toast or crusty bread, for serving (optional)

Instructions

  • Preheat oven to 375°F (190°C).
  • In an oven-safe skillet or cast iron pan, heat olive oil over medium heat.
  • Add chopped shallot and sauté for 2 minutes until softened.
  • Add sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until mushrooms are browned and moisture has evaporated.
  • Stir in garlic, thyme, salt, and pepper. Cook for 1 more minute.
  • Use a spoon to make 4 small wells in the mushroom mixture and crack an egg into each well.
  • Sprinkle with Parmesan or Gruyère if using.
  • Transfer skillet to the oven and bake for 8–12 minutes, or until eggs are set to your liking (less time for runny yolks, more for firm).
  • Remove from oven, garnish with fresh herbs, and serve immediately with toast or as-is for a low-carb meal.

Notes

  • Use any mushrooms you like — shiitake or wild mushrooms add extra depth.
  • Add spinach or kale to the sauté for extra greens.
  • For dairy-free, skip the cheese or use a plant-based alternative.
  • If you don’t have an oven-safe skillet, transfer mushroom mixture to a small baking dish before cracking in the eggs.

Find it online: https://yumfamilyrecipes.com/baked-eggs-with-sauteed-mushrooms-recipe/