Baked Eggs and Mushrooms
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Baked Eggs and Mushrooms

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.
Course Breakfast
Cuisine American
Keyword eggs, mushrooms
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 308kcal
Author Vered DeLeeuw


  • 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.


Calories: 308kcal | Carbohydrates: 9g | Protein: 21g | Fat: 22g | Sodium: 336mg | Fiber: 3g | Sugar: 4g