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Home » Type » Breakfast » Eggs » Baked Eggs with Mushrooms and Cheese for Breakfast Anytime

Baked Eggs with Mushrooms and Cheese for Breakfast Anytime

May 7, 2021 by Faith 21 Comments

Jump to Recipe

Baked Eggs with Mushrooms and Cheese pairs earthy mushrooms with nutty Swiss cheese and a hint of garlic and herbs. It makes the perfect weekend breakfast, special occasion brunch, or breakfast-for-dinner.

Baked Eggs with Mushrooms

I always love the idea of going away for a weekend.

Even though I live close to the beach and technically every weekend could feel like a mini-getaway, they usually don’t.

(When you’re in your own environment, there is always more work to be done, especially if you work from home. There’s always a load of laundry that I could throw in, a few quick dishes I could wash up, or a blog post or two that I could get a jump start on.)

Sometimes a change of scenery is the only thing that works when you want to take a little break.

Baked Eggs with Mushrooms and Cheese

That’s why the idea of going away holds such appeal. Staying at a romantic bed and breakfast in the country, or at a chic boutique hotel with all the amenities in the city. No matter where the change of scenery is, a full breakfast spread – made by someone other than me, lol – is something I always look forward to.

A while ago, I saw a recipe for Baked Eggs with Mushrooms and Parmesan on Kalyn’s Kitchen. I have been dying to make this dish since I first saw Kalyn’s lovely recipe, and I was excited to put my own spin on it.

Cheesy Baked Eggs with Mushrooms Recipe with Description

In This Article

  • Baked Eggs with Mushrooms and Cheese Recipe
  • Baked Eggs with Mushrooms and Cheese FAQs
  • More Baked Eggs Recipes to Try
  • Baked Eggs with Mushrooms and Cheese

Baked Eggs with Mushrooms and Cheese Recipe

In this recipe, earthy mushrooms pair perfectly with Emmental cheese, and a few simple flavorings like salt, pepper, garlic, and thyme compliment the dish nicely.

This is the sort of brunch that makes a weekend morning at home feel like you’re on vacation!

Ingredients in Baked Eggs with Mushrooms and Cheese

  • Butter
  • Shiitake mushrooms
  • Salt
  • Black pepper
  • Garlic
  • Dried thyme leaves
  • Heavy whipping cream
  • Emmental cheese (or any Swiss cheese you like)
  • Eggs
  • Parsley
Baked Eggs with Cheese and Mushrooms

How to Make Baked Eggs with Mushrooms and Cheese

Cook the mushrooms down in a little butter along with herbs, spices, and garlic.

Put the cooked mushrooms into an oven-safe gratin dish and sprinkle the cheese on top.

Make two wells in the cheese and crack an egg into each well.

Bake until the eggs are cooked to your preference. I find that about 10 to 12 minutes at 400F yields cooked egg whites and runny egg yolks.

Garnish with fresh parsley (or any herbs you like) and dive in!

Shiitake Mushrooms

Variations on This Recipe

  • Use any kind of mushrooms you like.
  • Swap out the Emmental for whatever kind of cheese you want.
  • Instead of thyme and parsley, use your favorite herbs.
Cheesy Baked Eggs with Mushrooms

Baked Eggs with Mushrooms and Cheese FAQs

Do I Need to Cook the Mushrooms for This Recipe Beforehand?

Yes! Mushrooms hold quite a bit of water, which needs to cook off before baking the mushrooms together with the eggs.

How Can You Tell If Baked Eggs Are Done?

The whites should be set, but the yolk should still have some give to it when you press it.

I find that for eggs over medium (i.e., set whites and runny yolks), cooking for about 10 to 12 minutes at 400F works well.

How Many Baked Eggs is One Serving?

Typically, two baked eggs is a good serving size.

Mushroom Cheesy Baked Eggs Recipe

More Baked Eggs Recipes to Try

  • Sumac-Spiced Baked Eggs with Kale
  • How to Bake Eggs in the Oven
  • Herbed Eggs Baked in Cream with Feta
  • Cheesy Baked Eggs
  • Baked Eggs with Caramelized Onion and Wilted Chard
Eggs with Cheese and Mushrooms

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

Baked Eggs with Mushrooms and Cheese Featured Image

Baked Eggs with Mushrooms and Cheese

By: Faith Gorsky
Baked Eggs with Mushrooms and Cheese pairs earthy mushrooms with nutty Swiss cheese and a hint of garlic and herbs. It makes the perfect weekend breakfast, special occasion brunch, or breakfast-for-dinner.
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 22 mins
Course Breakfast, Brunch
Cuisine American
Servings 1 serving
Calories 596 kcal

Ingredients
 
 

  • 2 tablespoons unsalted butter
  • 100 g shiitake mushrooms wiped clean and coarsely chopped (about 1 1/2 to 2 cups)
  • 1/16 teaspoon salt
  • 1/16 teaspoon black pepper
  • 1 large clove garlic crushed
  • 1/4 teaspoon dried thyme leaves or 3/4 teaspoon minced fresh thyme leaves
  • 1 1/2 tablespoons heavy whipping cream
  • 40 g Emmental cheese shredded (about 1/3 cup; or any type of Swiss cheese you like)
  • 2 large eggs
  • 2 teaspoons minced fresh parsley leaves for garnish

Instructions
 

  • Preheat oven to 400F.
  • Add the butter to a medium skillet over medium heat. Once the butter is melted, add the mushrooms, salt, and black pepper. Cook until softened, but not browned, about 6 to 8 minutes. Add the garlic and thyme and cook 2 minutes more, stirring constantly.
  • Pour the mushrooms into a small oven-safe gratin dish, add the cream, and sprinkle the cheese on top. Make 2 wells and crack the eggs into them.
  • Bake until the cheese is melted and the eggs are cooked how you like them (I like mine with set whites and runny yolks, which takes about 10 to 12 minutes).
  • Sprinkle the parsley on top and serve immediately.

Faith’s Tips

  • Net Carbs: 8g per serving (whole recipe = 1 serving)
  • Inspiration: Recipe inspired by and adapted from the recipe for Baked Eggs with Mushrooms and Parmesan on Kalyn’s Kitchen.

Nutrition

Nutrition Facts
Baked Eggs with Mushrooms and Cheese
Amount Per Serving
Calories 596 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 29g181%
Trans Fat 1g
Cholesterol 455mg152%
Sodium 369mg16%
Potassium 497mg14%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 3g3%
Protein 25g50%
Vitamin A 1865IU37%
Vitamin C 1mg1%
Calcium 400mg40%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Baked Eggs with Mushrooms
Tried this recipe?Let me know how it was!
Baked Eggs with Mushrooms and Cheese Recipe Pin

This post was first published on An Edible Mosaic on January 24, 2014. I updated it with more information on May 7, 2021.

Filed Under: Eggs, Gluten Free, Low Carb and Keto Tagged: Baked Eggs with Mushrooms

Comments

  1. Nora says

    September 20, 2017 at 4:00 pm

    Hi Faith,

    The Cheesy Mushroom Baked Eggs for Two looks scrumptious. Another thing I like is the white, round gratin dish that it’s served in. Can you tell me who the manufacturer is and where I can get it?

    I wish you continued inspired cooking!

    Nora

    Reply
    • Faith says

      September 21, 2017 at 12:04 pm

      Hi Nora, Thanks so much for your kind words! Unfortunately, I no longer have that dish (it broke!), so I’m afraid I don’t know. Sorry about that!

      Reply
  2. Katie Harding says

    March 20, 2014 at 12:21 pm

    This looks fantastic, I love occasionally treating my family to a big breakfast on the weekends, and this looks tasty!

    Reply
  3. Gina says

    February 6, 2014 at 5:00 pm

    Oven temp? 350?

    Reply
    • Faith says

      February 6, 2014 at 5:32 pm

      Gina, Nope, like the recipe says, it’s 400F for this recipe (see Instruction #1 above). Hope you enjoy this recipe if you give it a try!

      Reply
  4. KalynsKitchen says

    February 1, 2014 at 2:46 pm

    Oh wow, this looks amazing. I love how you have adapted it!

    Reply
  5. Joanne says

    January 25, 2014 at 7:21 am

    It’s so true…if we’re home, we are probably doing chores or working in some way! I love the idea of taking time to relax with a delicious breakfast like this!

    Reply
  6. Maureen | Orgasmic Chef says

    January 25, 2014 at 7:10 am

    You’re so right about getting away. I do the same thing. Laundry needs doing, the pool needs cleaning, I should pressure wash the front walkway… you name it and I think I should do it.

    These baked eggs look so good. I always want to go away for the weekend and have someone else make them for me.

    Reply
  7. Betty says

    January 25, 2014 at 12:28 am

    The perfect “lazy day” breakfast. All of our children are grown, so we love to have leisurely breakfasts on Saturday mornings. Those eggs look inviting!:)

    Reply
  8. Tara says

    January 24, 2014 at 7:41 pm

    I adore this recipe, I am so into eggs lately, can’t get enough!!

    Reply
  9. Nicole ~ Cooking for Keeps says

    January 24, 2014 at 4:46 pm

    This is my kind of breakfast. Simple and scrumptious. And I agree, even without kids a weekend away where someone waits on you hand and foot feels worlds different than being at home, even it’s just the two of you on the weekend.

    Reply
  10. Dixya @ Food, Pleasure, and Health says

    January 24, 2014 at 11:13 am

    since im always cooking, cleaning, and planning its soo nice when someone else makes food for once. This is a great idea for brunch even better if someone will make for me.

    Reply
  11. Katrina @ Warm Vanilla Sugar says

    January 24, 2014 at 10:38 am

    Mushrooms and baked eggs?! LOVE!

    Reply
  12. hambrick91 says

    January 24, 2014 at 10:08 am

    This looks yummy! Just curious…you have cream listed in your ingredients, but I don’t see where it goes in the recipe process. Did I miss it?

    Reply
    • Faith says

      January 24, 2014 at 10:31 am

      hambrick91, That was my mistake, sorry about that! (And thanks for catching it!) I fixed the recipe above – the cream is in Instruction #2. Hope you enjoy the recipe if you give it a try! :)

      Reply
  13. Christina says

    January 24, 2014 at 10:02 am

    This looks fab. My husband doesn’t like mushrooms but I would totally make this just for me.

    Reply
  14. Rosa says

    January 24, 2014 at 6:09 am

    That looks delicious! A great brunch dish and tasty combination.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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