Change up your weekend breakfast with Baked Eggs with Mushrooms. A custard like filling with whatever additions you like, made in individual servings so you can make everyone happy. A great low carb breakfast or brunch.
While overnight breakfast casseroles are great, like my favorite, Blueberry French Toast, I wanted something a little lighter that I could mostly prepare in advance for some overnight guests. Baked eggs were a perfect choice, full of flavor from the mushroom mixture, but not dried out like some egg dishes can be. I prepared the mushrooms the day before and then just assembled them in the morning.
How to make baked eggs in the oven
Step 1: Sauté some shallots and then add a mixture of mushrooms and cook until tender. Place in the bottom of ramekins or a muffin tin and add cheese and any other additions you like.
Step 2: Beat the eggs and milk and pour over the mushrooms and cheese.
Step 3: Bake for about 20 minutes until they have puffed up but are still slightly jiggly in the middle.
How do you know when baked eggs are done
Sometimes when making an egg casserole it’s hard to tell when the eggs are done. I check to see if they are jiggly, they should have just a little jiggle in the center. You can also insert a thin knife between the center and the edge. If done, the custard should not cling to the knife.
I was able to sit and enjoy a cup of tea with our guests while they baked. Everyone had their own ramekin so they could adjust it based on what fillings they liked. I kept these vegetarian the first couple of times, but threw in a little sausage this last time. The egg mixture is almost like custard. To keep them from being dry, take them out when the center is still just a little soft but the edges are firm. They stay hot in the ramekins for a good 20-30 minutes. I served them with Spicy Apple Muffins.
If you’re feeling a little unhealthy after yesterday’s feast, these are a nice way to start your day.
Looking for more low carb breakfast ideas
- Sausage balls with almond flour are a favorite on the site
- Try using sweet potatoes for the crust in this fabulous quiche
- You could try a frittata baked in the oven
- An egg mixture wrapped in prosciutto is a delicious choice
If you make Baked Eggs with Mushrooms, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Baked Eggs with Mushrooms
- 2 tablespoons olive oil
- ⅓ cups shallot about 2 shallots
- 8 ounces mixed mushrooms sliced
- 2 tablespoons fresh thyme chopped
- 6 eggs
- ¾ cup milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup gruyere cheese grated
- Preheat oven to 400º. Butter four 8 ounce ramekins.
- Add olive oil to medium skillet and heat to medium high. Add shallot and saute until soft and translucent about 3 minutes. Add a mixture of mushrooms and a pinch of salt and cook until softened, about 5 minutes. Add thyme.
- Placed greased ramekins on a baking sheet. Beat eggs with milk, salt and pepper. Divide the mushroom mixture evenly between the ramekins and add cheese. Pour egg mixture over the top.
- Place baking sheet in the oven and bake for 20-25 minute or until the tops are golden and have puffed slightly but are still slightly jiggly in the middle. Let rest for at least 5 minutes before eating.
- You can use muffin tins if you don’t have ramekins.