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.
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.
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 did a round-up post of recipe ideas for Thanksgiving brunch. One of the recipes I included was Baked Eggs with Mushrooms and Parmesan from 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.
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
- Shiitake mushrooms
- Black pepper
- Dried thyme leaves
- Heavy whipping cream
- Emmental cheese (or any Swiss cheese you like)
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!
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.
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.
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Baked Eggs with Mushrooms and Cheese
- 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
- 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 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.
- Net Carbs: 8g per serving (whole recipe = 1 serving)
- Recipe inspired by and adapted from the recipe for Baked Eggs with Mushrooms and Parmesan on Kalyn's Kitchen.
This post was first published on An Edible Mosaic on January 24, 2014. I updated it with more information on May 7, 2021.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!