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A ramekin of Baked Eggs with Mushrooms
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5 from 1 vote

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. 
Prep Time20 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: eggs, mushrooms
Servings: 4
Calories: 276kcal


  • 2 tablespoons olive oil
  • 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