A simple dish of baked eggs and mushrooms is earthy and flavorful. Perfect for brunch, it is also excellent as a tasty and filling meatless dinner.
I find that egg-based breakfasts are especially satiating. It’s not that I dislike baked goods for breakfast – I wish I did – but they just don’t hold me as well as eggs do, even if they are low-carb.
This recipe is one of my favorite brunch recipes. It is such a wonderfully flavorful dish. The combination of the earthy, well-seasoned mushrooms and the rich, creamy eggs is amazing!
The ingredients needed for this recipe
You’ll only need a few ingredients to make this tasty dish (the exact measurements are listed in the recipe card below):
Olive oil: I love cooking the mushrooms in this flavorful oil. You can also use butter. Avocado oil is another option, but it’s not as flavorful.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work equally well.
Sliced mushrooms: I typically use cremini mushrooms or white mushrooms. I’m lazy so I buy them pre-sliced, but it’s not difficult to slice them yourself.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Eggs: I use large eggs in almost all of my recipes, this one included.
Grated Parmesan: It’s best to use finely grated parmesan and not coarsely shredded cheese in this recipe.
Chopped parsley: Used mostly for garnish. So if you don’t have any on hand, it’s fine to skip it, although the dish won’t look as pretty.
How to make baked eggs and mushrooms
Scroll down to the recipe card for the detailed instructions. It’s an easy recipe! Here are the basic steps for making this nutritious recipe:
1. Your first step is to cook the mushrooms in olive oil until they have released their liquids and are tender, about 5 minutes. You can also cook them in butter instead of olive oil.
2. Divide the cooked mushrooms between two small baking dishes.
3. Top the dishes with eggs and sprinkle them with a little Parmesan.
4. Bake for 10-12 minutes in a 400F oven for fully cooked whites and semi-soft yolks.
How to serve baked eggs and mushrooms
Before my low carb days, I would feel that a dish like this one must be eaten with crusty bread. Now, don’t get me wrong – I’m sure this dish would be lovely with bread.
But as I am now on a low-carb diet, I have found that gently breaking the yolks and mixing them into the mushrooms creates the creamiest, yummiest sauce – no need for bread!
Eggs and mushrooms are an obvious choice for brunch, but this dish is also substantial and filling enough for a meatless dinner. Especially when served with a side – I often serve it with a simple green salad (such as this arugula salad) or with a tomato salad.
Can you keep leftovers?
You can keep the mushrooms, in the fridge in an airtight container, for 3-4 days. But I wouldn’t try to keep the eggs. So try to only make as many as you plan on eating right away.
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Baked Eggs and Mushrooms
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 16 oz sliced mushrooms
- 1/4 teaspoon Diamond Crystal kosher salt divided
- 1/4 teaspoon black pepper, divided
- 4 large eggs
- 2 teaspoons grated Parmesan
- 2 teaspoons chopped parsley
- Preheat oven to 400 degrees F. Lightly grease two small, flat gratin dishes (mine hold 1 cup and measure 4 X 6 inches).
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, about 2 minutes. Add the garlic, the mushrooms, 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook, stirring, until mushrooms have released their liquids and are tender, about 5 minutes.
- Using a slotted spoon, lift the mushrooms from the skillet and divide them evenly among the prepared baking dishes.
- Break two eggs on top of each baking dish. Sprinkle the eggs with the remaining salt and pepper, and with Parmesan. Bake 10-12 minutes for cooked whites and semi-soft yolks. Garnish with parsley and serve.