Baked Egg with Ham, Caramelized Onions & Mushrooms, and Sharp Cheddar

I wanted a simple yet tasty lunch that also cleaned out my refrigerator.  I found just a little bit of leftover ham, some sharp cheddar, a couple of mushrooms, and a tiny bit of onion lurking in my vegetable drawers.  I decided to throw them in with an egg and bake it for a quick lunch.  I caramelized the onions & mushrooms together then tossed in the bits of ham to warm through.   I served this baked egg with fresh fruit and a piece of toast and I have to say – this was my favorite lunch all week.

Preheat the oven to 350 degrees.  Coat a small ramekin with cooking spray.

Heat a small skillet over medium heat and coat it with cooking spray.  Add the onion and mushroom then cook, stirring often, for 4-5 minutes, or until tender and lightly caramelized; add the ham and cook, stirring often, for a minute.

Place most of the mushroom mixture into the ramekin along with half of the cheese.  Crack an egg into the ramekin, being careful not to break the yolk. Add the milk and remaining mushroom mixture and cheese to the top.  Season with sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 4-5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.

 

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Baked Egg with Ham, Caramelized Onions & Mushrooms, and Sharp Cheddar

Yield: 1

Prep Time: 5

Cook Time: 15

Total Time: 20

Ingredients:

Cooking Spray
2 tbsp sweet yellow onion, diced
2 mushrooms, sliced thinly
2 tbsp ham, diced finely
1 tbsp sharp cheddar cheese, grated
1 egg
1 tsp milk
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.

Heat a small skillet over medium heat and coat it with cooking spray. Add the onion and mushroom then cook, stirring often, for 4-5 minutes, or until tender and lightly caramelized; add the ham and cook, stirring often, for a minute.

Place most of the mushroom mixture into the ramekin along with half of the cheese. Crack an egg into the ramekin, being careful not to break the yolk. Add the milk and remaining mushroom mixture and cheese to the top. Season with sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 4-5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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30 Responses to “Baked Egg with Ham, Caramelized Onions & Mushrooms, and Sharp Cheddar”

  1. 1

    sarah.a — January 13, 2012 @ 4:52 am

    just discovered the concept that is baked eggs and loving it :)

    [Reply]

  2. 2

    Lyndsey @The Tiny Skillet — January 13, 2012 @ 5:01 am

    This is a perfect lunch or breakfast to me! What a lovely idea. I really like using ramekins for lunch like this.

    [Reply]

  3. 3

    Chels R. — January 13, 2012 @ 6:03 am

    Looks delish! I really need to start liking mushrooms.

    [Reply]

  4. 4

    Smokin Don — January 13, 2012 @ 6:16 am

    Hi, this looks great! I will have to try it soon. I like the new look of your site!! Don

    [Reply]

  5. 5

    Sannah — January 13, 2012 @ 9:21 am

    YUM!!! That looks SO good!
    x Sannah

    [Reply]

  6. 6

    Georgian Cuisine — January 13, 2012 @ 10:58 am

    Mmm, delicious recipe! ))

    [Reply]

  7. 7

    Carol @There's Always Thyme to Cook — January 13, 2012 @ 12:36 pm

    I can see why it would be a favorite, it looks fantastic.

    [Reply]

  8. 8

    Alexis @ There She Goes — January 13, 2012 @ 12:41 pm

    yum – i keep meaning to make baked eggs, im seeing so many delicious variations lately :)

    [Reply]

  9. 9

    Kim in MD — January 13, 2012 @ 12:51 pm

    I am a HUGE fan of baked eggs, and you come up with the most delicious flavor combinations, Pam!

    [Reply]

  10. 10

    Blond Duck — January 13, 2012 @ 1:28 pm

    I have the same ramekins! We’re twinkles!

    [Reply]

  11. 11

    Kris — January 13, 2012 @ 3:14 pm

    I have made different versions of these egg cups and love them. And I really love that fork!!!

    [Reply]

  12. 12

    jackie @ marin mama cooks — January 13, 2012 @ 4:41 pm

    I just love all your lunctime egg recipes. I love having an egg for lunch on the days I work out as it’s important to get some protein in post workout.

    [Reply]

  13. 13

    Chung-Ah Rhee — January 13, 2012 @ 7:07 pm

    What a tasty little lunch! I’m moving next week so it’ll give me an opportunity to clean out my fridge too!

    [Reply]

  14. 14

    Marjie — January 13, 2012 @ 8:46 pm

    lunch from leftovers always makes me happy. It seems like free food! This is a great use for those little bits.

    [Reply]

  15. 15

    Megan (Megan's Miles) — January 13, 2012 @ 10:19 pm

    Yum!! Definitely making these this weekend!

    [Reply]

  16. 16

    alida — January 13, 2012 @ 11:02 pm

    I am a fun of cheddar. It is such a tasty cheese and I like the idea of combining it with the eggs and onion. Lovely blog.

    [Reply]

  17. 17

    Chandani — January 13, 2012 @ 11:07 pm

    This will be perfect for breakfast as well. Looks fresh and yummy.

    [Reply]

  18. 18

    gloria — January 14, 2012 @ 12:30 am

    Look delicious Pam!!

    [Reply]

  19. 19

    Joanne — January 14, 2012 @ 1:38 am

    I definitely felt like I was channeling you tonight when I took some leftover pasta in the fridge that was too much to throw out but not enough for a full meal and turned it into a fritatta! Throwing it in a ramekin and turning it into a baked egg would have been delish as well!

    [Reply]

  20. 20

    Words Of Deliciousness — January 14, 2012 @ 2:23 am

    I would love this for lunch too. I love to have breakfast type meals for dinner after a long day a work, they are quick and delicious.

    [Reply]

  21. 21

    Jenn's Food Journey — January 14, 2012 @ 2:27 am

    I think this would have been my favorite lunch this week too.. I didn’t realize what I was missing out on!! lol

    [Reply]

  22. 22

    beti — January 14, 2012 @ 3:45 am

    what a delicious breakfast in a small bowl, perfect combination of ingredients

    [Reply]

  23. 23

    Sophie — January 14, 2012 @ 8:55 am

    I love your new blog, dear Pam!
    Very cute & hip!
    I love this fabulous recipe a lot! easy to make yet so stylish & apart! Truly wonderful!

    [Reply]

  24. 24

    grace — January 14, 2012 @ 9:45 am

    you get a lot of mileage out of those ramekins, don’t you! this is another great egg dish, pam. :)

    [Reply]

  25. 25

    Becky — January 14, 2012 @ 2:52 pm

    YUM. What a simple but brilliant idea. Isn’t is always the simple stuff that tastes the best? This may be breakfast tomorrow.

    [Reply]

  26. 26

    Chris — January 15, 2012 @ 12:28 pm

    You totally got me on the baked egg craze. I’ve had them 3 out of the last 4 weekends.

    [Reply]

  27. 27

    Diane — January 15, 2012 @ 4:12 pm

    I have suddenly become hooked on baked eggs, this looks a real wow dish to me. Diane

    [Reply]

  28. 28

    Louise — January 16, 2012 @ 1:47 am

    I know this is going to sound silly Pam but every time I think to “throw” something like this together, I never can figure out how long and what temperature to bake it at. I’m so saving this!!!! It’s perfect!!!

    Thanks for sharing…

    [Reply]

  29. 29

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  30. 30

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