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Mixed Mushroom Egg Bakes

Mixed Mushroom Egg Bakes for a Cozy, Make-Ahead Breakfast

Enjoy a delightful mix of mushrooms and eggs with these Mixed Mushroom Egg Bakes, perfect for a cozy breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 ramekins
Course: Breakfast
Cuisine: Vegetarian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 tablespoon Extra-virgin olive oil For sautéing shallots and mushrooms
  • 2 small Minced shallots Provides mild sweetness and onion flavor
  • 8 ounces Sliced mixed fresh mushrooms Cremini, oyster, or shiitake suggested
  • 2 tablespoons Chopped fresh thyme Infuses fresh, earthy flavor
  • 1 tablespoon Butter or cooking spray For greasing ramekins
For the Egg Mixture
  • 6 large Eggs Main ingredient for structure and protein
  • 3/4 cup Whole milk Adds creaminess
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Ground black pepper Adds warmth and spice
For the Topping
  • 1/2 cup Shredded mozzarella cheese Melts into a creamy layer on top

Equipment

  • Medium saucepan
  • Large mixing bowl
  • ramekins
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Grease four 8-ounce ramekins with butter or cooking spray and place them on a baking sheet.
  2. Drizzle 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add minced shallots and sauté for about 3 minutes until translucent.
  3. Stir in sliced mushrooms with a pinch of kosher salt, sauté for 5 minutes until mushrooms are tender. Add chopped thyme and remove from heat.
  4. In a large bowl, whisk together 6 eggs, 3/4 cup whole milk, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground black pepper until smooth.
  5. Distribute the sautéed mixture evenly among the ramekins, sprinkle mozzarella cheese on top, then pour the egg mixture over, filling just below the rim.
  6. Bake for 20 to 25 minutes until golden brown and set. If the center wobbles, bake for a few more minutes.
  7. Allow to cool for 5 minutes before serving. Enjoy warm.

Notes

Make ahead and store in the fridge for up to three days or freeze for up to three months. Reheat before serving.