Baked Eggs with Mushrooms & Cheese
Baked eggs with mushrooms and cheese are an easy, comforting breakfast made with sautéed mushrooms, cream, melted cheese and eggs baked until just set. Serve them with toast or crusty bread for a simple weekend breakfast or brunch.
Why You’ll Love This Recipe
- Easy one-dish breakfast
- Creamy, cheesy and savory
- Perfect for brunch or weekend mornings
- Simple ingredients
Ingredient Notes
Eggs: Use large eggs and bake just until the whites are set.
Mushrooms: Cremini or white mushrooms both work well.
Cream: 18% table cream gives the mushrooms a rich, creamy texture.
Cheese: Mozzarella, cheddar or a blend of both works well.
How to Make Baked Eggs with Mushrooms & Cheese
1. Cook the Mushrooms
Melt the butter in a skillet over medium heat. Add the onion and mushrooms and cook for 6–8 minutes, until softened and lightly browned.
2. Add the Cream
Pour in the cream, season with salt and black pepper, and cook for 1–2 minutes.
3. Assemble
Transfer the mushroom mixture to a small baking dish. Make four shallow spaces and crack one egg into each.
Sprinkle the cheese around and over the mushrooms, leaving the yolks mostly uncovered.
4. Bake
Bake at 375°F / 190°C for 10–15 minutes, until the egg whites are set and the yolks are cooked to your preference.
5. Serve
Garnish with parsley or chives if desired and serve hot.
Tips
- Cook the mushrooms until most of their moisture has evaporated.
- Keep the yolks uncovered so you can see when they reach your preferred doneness.
- Start checking the eggs around the 10-minute mark.
- Serve immediately for the best texture.
Serving Suggestions
Serve with toast, sourdough, English muffins, roasted potatoes or a simple green salad.
Storage
Store leftovers in the refrigerator for up to 2 days. Reheat gently, although the yolks will continue to cook as they warm.
Baked Eggs with Mushrooms & Cheese
Course: Main DishesDifficulty: Easy4
servings10
minutes20
minutes320
kcal30
minutesCreamy mushrooms and onion topped with eggs and melted cheese, then baked until the whites are set and the yolks are perfectly cooked.
Ingredients
For the baked eggs
4 large eggs
250 g cremini or white mushrooms, sliced
1 small onion, diced
1 tbsp unsalted butter
100 mL 18% cream
100 g shredded mozzarella, cheddar, or cheese blend
1/2 tsp salt
1/4 tsp black pepper
For serving
fresh parsley or chives, optional
Directions
- Cook the Mushrooms
- Melt the butter in a skillet over medium heat. Add the onion and mushrooms and cook for 6–8 minutes, until softened and lightly browned.
- Add the Cream
- Pour in the cream, season with salt and black pepper, and cook for 1–2 minutes.
- Assemble
- Transfer the mushroom mixture to a small baking dish. Make four shallow spaces and crack one egg into each. Sprinkle the cheese around and over the mushrooms, leaving the yolks mostly uncovered.
- Bake
- Bake at 375°F / 190°C for 10–15 minutes, until the egg whites are set and the yolks are cooked to your preference.
- Serve
- Garnish with parsley or chives if desired and serve hot.
Notes
- Cook the mushrooms until most of their moisture has evaporated so the dish does not become watery.
- For softer yolks, start checking the eggs around 10 minutes.
- For firmer yolks, bake a few minutes longer.
- Serve immediately after baking for the best texture.
