Baked Eggs with Mushrooms
Change up your weekend breakfast with Baked Eggs with Mushrooms. A custard like filling with whatever additions you like and made in individual servings so you can please everyone.
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 276kcal | Carbohydrates: 8g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 268mg | Sodium: 465mg | Potassium: 359mg | Fiber: 2g | Sugar: 4g | Vitamin A: 753IU | Vitamin C: 6mg | Calcium: 270mg | Iron: 2mg
