Name: Baked Eggs with Sautéed Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 large eggs; 1 tablespoon olive oil; 1 tablespoon butter; 2 cups cremini or button mushrooms, sliced; 2 cloves garlic, minced; 1/4 cup heavy cream or coconut cream; 2 tablespoons grated Parmesan (optional); 1/2 teaspoon dried thyme; Salt and freshly ground black pepper, to taste; Fresh parsley or chives, chopped (for garnish)

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Baked Eggs with Sautéed Mushrooms a savory oven-baked eggs nestled in a bed of garlicky sautéed mushrooms, finished with herbs and a touch of cream — this is my go-to dish when I want something comforting yet elegant for breakfast or brunch. It’s incredibly simple to make and bursts with earthy, creamy flavor in every bite.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs

1 tablespoon olive oil

1 tablespoon butter

2 cups cremini or button mushrooms, sliced

2 cloves garlic, minced

¼ cup heavy cream or coconut cream

2 tablespoons grated Parmesan (optional)

½ teaspoon dried thyme

Salt and freshly ground black pepper, to taste

Fresh parsley or chives, chopped (for garnish)

Directions

Preheat the oven to 375°F (190°C).

In a medium skillet over medium heat, I warm the olive oil and butter until melted.

I add the sliced mushrooms and sauté them for 5 to 7 minutes, stirring occasionally, until they’re softened and golden.

Next, I stir in the garlic, thyme, salt, and pepper. I cook for another 1 to 2 minutes until everything smells wonderfully fragrant.

I evenly distribute the mushroom mixture into four lightly greased ramekins or a small baking dish.

I crack one egg into each ramekin, being careful not to break the yolk.

Then, I drizzle a tablespoon of cream over each egg and sprinkle with Parmesan, if I’m using it.

I place the ramekins on a baking sheet and bake them for 12 to 15 minutes, or until the whites are set and the yolks are cooked to my preference.

Once out of the oven, I let them rest for 2 minutes and garnish with fresh herbs before serving.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 2 servings

Calories: 210 kcal per serving

Variations

Sometimes I swap the Parmesan for crumbled feta or goat cheese for a tangy twist. I also like to add a pinch of chili flakes if I want a bit of heat. For a dairy-free version, I use coconut cream and skip the cheese altogether. And when I want more greens, I toss in a handful of spinach during the mushroom sauté.

Storage/Reheating

If I have leftovers, I let them cool completely, cover, and store in the fridge for up to 2 days. To reheat, I place them in a 300°F (150°C) oven for about 10 minutes or until warmed through. I avoid using the microwave since it can overcook the eggs.

FAQs

Can I make this ahead of time?

Yes, I prepare the mushroom base in advance and store it in the fridge. When ready to serve, I add the eggs and bake.

What if I don't have ramekins?

A small baking dish works just as well. I just make sure to space the eggs evenly.

Can I use other types of mushrooms?

Absolutely. I sometimes use shiitake or a mix of wild mushrooms for more flavor.

Is this dish suitable for a keto diet?

Yes, it’s low in carbs and high in healthy fats and protein, making it keto-friendly.

How do I know when the eggs are done?

I check that the whites are set but the yolks still have a slight jiggle for that perfect runny center.

Conclusion

This baked eggs with sautéed mushrooms recipe is one of those dishes that feels indulgent but is easy enough for any day of the week. Whether I’m cooking for myself or a group, it always hits the spot. The savory mushrooms, creamy eggs, and fresh herbs come together in a way that’s both wholesome and delicious.

Recipe:

Baked Eggs with Sautéed Mushrooms

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Author: Cheryl
Total Time: 25 minutes
Yield: 2 servings
Diet: Gluten Free

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Description

Savory oven-baked eggs nestled in a bed of garlicky sautéed mushrooms, finished with herbs and a touch of cream. Perfect for a comforting and elegant breakfast or brunch.

Instructions

Preheat the oven to 375°F (190°C).
In a medium skillet over medium heat, melt the olive oil and butter.
Add the sliced mushrooms and sauté for 5 to 7 minutes until softened and golden.
Stir in the garlic, thyme, salt, and pepper. Cook for another 1 to 2 minutes until fragrant.
Distribute the mushroom mixture evenly into four lightly greased ramekins or a small baking dish.
Crack one egg into each ramekin, keeping the yolk intact.
Drizzle a tablespoon of cream over each egg and sprinkle with Parmesan if using.
Place ramekins on a baking sheet and bake for 12 to 15 minutes until whites are set and yolks are cooked to preference.
Let rest for 2 minutes after baking, then garnish with fresh herbs and serve.