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–+ servings
Mixed Mushroom Egg Bakes

Savory Mixed Mushroom Egg Bakes for a Cozy Morning Feast

Enjoy exquisite, protein-packed Mixed Mushroom Egg Bakes—gluten-free, low-carb, and customizable for a cozy breakfast experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 ramekins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Mixture
  • 6 large Eggs The backbone of this dish, providing structure and protein.
  • 3/4 cup Whole Milk Brings richness to the custard; non-dairy alternatives work well.
  • 1/2 teaspoon Kosher Salt Enhances flavor beautifully.
  • 1/2 teaspoon Ground Black Pepper Elevates the seasoning; freshly ground is the best choice.
For the Vegetables
  • Butter or Cooking Spray Essential for greasing ramekins.
  • Extra-Virgin Olive Oil Adds richness when sautéing.
  • 2 small Minced Shallot Provides a mellower flavor than onions.
  • 8 ounces Mixed Fresh Mushrooms Aim for variety; avoid standard white button mushrooms.
  • 2 tablespoons Chopped Fresh Thyme Infuses a lovely herbal aroma.
For the Cheese Topping
  • 1/2 cup Shredded Mozzarella Cheese Melts beautifully, giving a creamy texture.

Equipment

  • Oven
  • Ramekins
  • Saucepan
  • Mixing Bowl
  • Baking Sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease 4 (8-ounce) ramekins. Place them on a rimmed baking sheet.
  2. In a saucepan, heat 2 tablespoons of extra-virgin olive oil over medium-high heat, then add minced shallots and sauté for about 3 minutes.
  3. Add the mixed mushrooms and a pinch of salt, sauté for an additional 5 minutes. Stir in chopped thyme before removing from heat.
  4. In a large bowl, whisk together eggs, whole milk, kosher salt, and ground black pepper until fully combined.
  5. Evenly distribute the sautéed mushroom mixture among the ramekins, then sprinkle mozzarella cheese over top, and pour the egg mixture carefully into each ramekin.
  6. Place the baking sheet with filled ramekins in the oven and bake for 20-25 minutes until puffed up and golden brown.

Nutrition

Serving: 1ramekinCalories: 220kcalCarbohydrates: 8gProtein: 14gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 215mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

These egg bakes are perfect for meal prep and can be customized with various ingredients. Store leftovers in an airtight container for up to 3 days or freeze for later use.

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