Baked Eggs With Mushrooms
Creamy baked eggs topped with sautéed mushrooms and onions on toasted bread, served with a spicy kick. Perfect for brunch or a comforting breakfast for six.
Ingredients
Instructions
- Heat 4 tablespoons of butter in a large skillet; add chopped onion and mushrooms and cook until tender.
- Add salt and Tabasco; remove to a small bowl.
- Cut bread into 6 rounds; spread with remaining 2 tablespoons of butter and toast in the same skillet.
- Grease six ramekins.
- Place one toast round in each ramekin; top with a layer of the cooked onion and mushrooms mixture.
- Carefully break two eggs into each ramekin.
- Top each with 2 tablespoons of cream.
- Bake in a 350°F oven for 15 to 20 minutes until eggs are set.
- Serve immediately.
Tips & Substitutions
For added flavor, consider sautéing garlic or fresh herbs such as thyme or parsley with the onions and mushrooms. If you have leftover cooked vegetables, they can be used in place of mushrooms. To make it lighter, substitute half-and-half for the cream, or use Greek yogurt for a tangy twist. This dish is flexible, so feel free to experiment with different spices.
Serving Suggestions
Serve these baked eggs with a light salad or fresh fruit on the side for a balanced meal. Toasted English muffins can also be a delightful accompaniment. For a heartier breakfast, pair with crispy bacon or sausage. This dish pairs beautifully with Grandma's Mashed Potatoes, making for a comforting brunch spread.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes until heated through. Alternatively, you can microwave individual ramekins for 1-2 minutes, but be careful not to overcook the eggs.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Eggs With Mushrooms contains roughly 531 calories, with 5g protein, 44g carbohydrates, and 38g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1612mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the onion and mushroom mixture in advance and store it in the refrigerator for up to 2 days. Assemble the ramekins just before baking for the best results. If you want to bake them all at once, it’s best to adjust the baking time slightly to ensure even cooking.
What can I substitute for white bread?
You can use whole grain, sourdough, or gluten-free bread as alternatives. Each type will bring its own flavor and texture. Brioche or challah would add a rich sweetness, while rye bread can introduce a hearty taste. Just be sure to cut the bread into rounds that fit your ramekins.
How do I know when the eggs are done?
The eggs are done when the whites are set and no longer translucent, while the yolks should still be slightly runny if you prefer them that way. To check, gently shake the ramekins; if the yolks jiggle slightly, they are ready. If you prefer firmer yolks, bake a few minutes longer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).