4.8 from 33 votes
Baked Eggs with Mushrooms and Spinach
Easy peasy individual baked eggs with garlicky sautéed mushrooms and wilted spinach. Healthy, hearty and quick! Serve for breakfast, lunch or dinner with lots of buttered toast! Great for guests or for individual servings.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Course:
Breakfast
Ingredients
- 2 tablespoons butter unsalted
- 8 ounces cremini mushrooms thinly sliced
- 2 cloves garlic minced
- 2 teaspoons thyme fresh leaves
- Pinch red pepper flakes optional
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 4 cups baby spinach
- 4 egg large
- 4 tablespoons heavy cream
- 4 tablespoons Parmesan Cheese freshly grated
Instructions
- Preheat oven to 400 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.
- Melt butter in a large skillet over medium heat. Add mushrooms, garlic, thyme and red pepper flakes, if using. Cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in spinach until wilted, about 2 minutes.
- Divide mushroom mixture evenly into the ramekins. Top with eggs, heavy cream and Parmesan; season with salt and pepper, to taste.
- Place into oven and bake until egg whites are just set, about 10-14 minutes.
- Serve immediately.
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