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.
- 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.
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