Baked Eggs with Mushrooms and Parmesan

I saw this recipe at Kalyn’s Kitchen recently and couldn’t stop thinking about it so I finally made it for lunch yesterday. I added garlic to my sautéed mushrooms but other than that kept it the same. The garlicky mushrooms tasted so good with the eggs and the salty Parmesan cheese. This lunch was really delicious and I will be making this dish for again for breakfast this weekend because I know my husband will love it too. Thanks for the great recipe Kalyn!

Preheat the oven to 400 degrees. Coat a small individual baking dish with cooking spray.

Heat the olive oil in a skillet over medium high heat. Add the mushrooms and let them sit for 3 minutes before tossing them. Cook for another 2 minutes, or until golden brown. Add the minced garlic and season them with sea salt and freshly cracked pepper, to taste then cook for 1 minute, stirring constantly. Remove from heat and place the mushrooms into the baking dish.

Crack the eggs on top of the mushrooms, season with sea salt and freshly cracked pepper, to taste then sprinkle with the Parmesan cheese.

Place into the oven and bake for about 10-13 minutes or until the egg whites are set and firm but the yolks are still soft. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.

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Baked Eggs with Mushrooms and Parmesan

Yield: 1

Prep Time: 5 min.

Cook Time: 15-20 min.

Ingredients:

1 tsp olive oil
5 oz button mushrooms, thickly sliced
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
2 eggs
2 tsp Parmesan cheese, shredded
Fresh parsley, chopped

Directions:

Preheat the oven to 400 degrees. Coat a small individual baking dish with cooking spray.

Heat the olive oil in a skillet over medium high heat. Add the mushrooms and let them sit for 3 minutes before tossing them. Cook for another 2 minutes, or until golden brown. Add the minced garlic and season them with sea salt and freshly cracked pepper, to taste then cook for 1 minute, stirring constantly. Remove from heat and place the mushrooms into the baking dish.

Crack the eggs on top of the mushrooms, season with sea salt and freshly cracked pepper, to taste then sprinkle with the Parmesan cheese.

Place into the oven and bake for about 10-13 minutes or until the egg whites are set and firm but the yolks are still soft. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Kalyn's Kitchen

 

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30 Responses to “Baked Eggs with Mushrooms and Parmesan”

  1. 1

    Anne ~ Uni Homemaker — March 7, 2013 @ 9:30 pm

    Oh my goodness, that looks delicious! I love baked eggs and this has all my favorite ingredients!!!

    [Reply]

  2. 2

    Kris — March 7, 2013 @ 9:41 pm

    Oh good, another yummy I can’t wait to make!
    : ) Kris

    [Reply]

  3. 3

    Amy Tong — March 7, 2013 @ 10:13 pm

    oh…these look delicious. I love baked eggs especially with mushrooms. :P And I love those yellow runny yolks. yum!

    [Reply]

  4. 4

    Baked Eggs with Mushrooms and Parmesan | My Best Cookbook — March 7, 2013 @ 10:55 pm

    [...] Print Save [...]

  5. 5

    Diane — March 8, 2013 @ 3:02 am

    That looks so yummy, my mouth is watering. Keep well Diane

    [Reply]

  6. 6

    larry — March 8, 2013 @ 4:17 am

    Awesome Pam and Kalyn. I believe you may have earned the title of “Queen of baked eggs.”

    [Reply]

  7. 7

    Amy @Fun With Family and Fitness — March 8, 2013 @ 4:19 am

    This looks great! And so much easier to make than an omlet! Plain eggs are so boring and this turns them into a delicious MEAL anytime! Can’t wait to try! :)

    [Reply]

  8. 8

    Jenn — March 8, 2013 @ 4:28 am

    Can I just come live with you??? Oh sure, I could make this myself, but you have perfected baked eggs……. YUM!!!

    [Reply]

  9. 9

    Sues — March 8, 2013 @ 5:16 am

    This is pretty much my ideal breakfast… Or dinner!! And now I need to try the California Olive Ranch Limited Reserve olive oil! I had no idea it existed!

    [Reply]

  10. 10

    Kat — March 8, 2013 @ 5:39 am

    Love these eggs. Also like the baking dish you have, where did you get it from?

    [Reply]

    • Pam replied: — March 8th, 2013 @ 8:34 am

      Kat,

      I got these baking dishes at Home Goods but I have also seen the same ones at Cost Plus World Market. They come with a lid. They are so cute!

      [Reply]

      • Kat replied: — March 9th, 2013 @ 9:35 am

        Thanks, I will check it out.

  11. 11

    The Café Sucré Farine — March 8, 2013 @ 8:18 am

    I’d love this for lunch, sounds delicious and nutritious! That’s a great combo!

    [Reply]

  12. 12

    Peggy Recker — March 8, 2013 @ 8:35 am

    Ooo I think I’m off to make some breakfast.

    [Reply]

  13. 13

    Paige Flamm — March 8, 2013 @ 9:07 am

    Love all your wonderful egg recipes! It giver breakfast new creativity rather than just doing the same scrambled every morning!

    Paige
    http://thehappyflammily.blogpsot.com

    [Reply]

  14. 14

    Carmen Rosa — March 8, 2013 @ 9:17 am

    Dear Pam,
    Another gorgeous looking dish, and amazing combination of flavours!! It looks ultra delicious!!
    Cheers and hope you have a fantastic weekend,

    [Reply]

  15. 15

    pam — March 8, 2013 @ 9:38 am

    I saw (and pinned) this recipe from Kalyn also. It looked amazing and I’m so glad to hear that it was!

    [Reply]

  16. 16

    Marjie — March 8, 2013 @ 2:12 pm

    Eggs are great for any meal of the day!

    [Reply]

  17. 17

    Karen (Back Road Journal) — March 8, 2013 @ 5:21 pm

    This would be a lovely dish to serve at a brunch…very nice.

    [Reply]

  18. 18

    Joanne — March 8, 2013 @ 5:48 pm

    Kalyn has some seriously great egg recipes! I love that you added garlic – always a good thing.

    [Reply]

  19. 19

    teresa — March 8, 2013 @ 6:54 pm

    what a great idea! you always post such beautiful breakfasts!

    [Reply]

  20. 20

    Lily Apin — March 8, 2013 @ 7:42 pm

    Hi i thought this was quite interesting… any way i love cooking and i hope to become a nutritionist, but i am in high school and i am taking foods and we made Minestrone soup and i though it was really good so i was wondering if you have an Email so i can send it to you to tire it out if you want!?

    [Reply]

  21. 21

    Angie@Angie's Recipes — March 9, 2013 @ 8:59 am

    This looks DELICIOUS, Pam. I love meaty mushrooms and cheese in baked eggs. Would be great for the breakfast or dinner.

    [Reply]

  22. 22

    Rhonda — March 9, 2013 @ 9:49 am

    I have been eating baked eggs like they are going out of style lately, I will definitely give this combo a try!

    [Reply]

  23. 23

    Chris — March 9, 2013 @ 3:20 pm

    Ummm don’t want to alarm you but there is a fungus in your eggs ;)
    Great looking breakfast, Pam.

    [Reply]

  24. 24

    Andrea@WellnessNotes — March 9, 2013 @ 6:28 pm

    I can’t eat eggs anymore, but the dish sounds very good. I think I’ll make it for my husband soon! I know he’ll enjoy it.

    [Reply]

  25. 25

    Chung-Ah | Damn Delicious — March 9, 2013 @ 11:50 pm

    Love it! I may just have to make this for breakfast tomorrow!

    [Reply]

  26. 26

    Wizzy — March 10, 2013 @ 12:48 pm

    Would make for a fabulous brunch.

    [Reply]

  27. 27

    Words Of Deliciousness — March 10, 2013 @ 6:33 pm

    I love eating eggs. The mushrooms make them even better. Sounds really yummy.

    [Reply]

  28. 28

    Lia — March 19, 2013 @ 4:27 am

    Absolutely delicious and fantastic suggestion. Im taking it with me!
    Cheers,
    Lia.

    [Reply]

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