Baked Eggs with Sautéed Mushrooms is a delicious and nutritious dish that combines eggs with flavorful sautéed mushrooms and cheese, perfect for breakfast or brunch.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 large eggs
8 ounces mushrooms, sliced
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and pepper to taste
¼ cup shredded cheese (cheddar, mozzarella, or your choice)
Fresh parsley for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
Stir in the thyme, and season with salt and pepper to taste. Remove the skillet from heat.
Create four small wells in the mushroom mixture and crack an egg into each well.
Sprinkle the shredded cheese evenly over the eggs.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Remove from the oven and let cool for a minute. Garnish with fresh parsley if desired. Serve warm.
Notes
For a spicy kick, add a pinch of red pepper flakes when sautéing the mushrooms.
Feel free to customize the recipe by adding other vegetables like spinach or bell peppers before adding the eggs.