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[NEW] Mushroom Egg Cups

This is one breakfast (or brunch) option you can sink your teeth into! Chewy, tender mushrooms seasoned with thyme in soft, creamy baked eggs are wonderful straight from the cup or spooned onto whole-grain toast.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 mins
4 Servings
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[NEW] Mushroom Egg Cups

Ingredients

  • 2 T. extra-virgin olive oil 1/3 c. shallot, minced
  • 8 oz. mushrooms, sliced 2 T. fresh thyme, chopped 6 lg. eggs 3/4 c. 1% milk 1/4 t. kosher salt 1/2 t. ground black pepper 4 T. mozzarella cheese

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Instructions

  1. Preheat the oven to 400°F.
  2. In a medium saucepan, warm the olive oil over medium-high heat. Add the shallot and sauté until soft. Add the mushrooms and cook until softened. Fold in the thyme.
  3. Grease four (8 oz.) ramekins with cooking spray and place on a baking sheet.
  4. Beat the eggs with the milk, salt and pepper. Divide the mushroom mixture evenly between the ramekins. Layer cheese on mushrooms and top with egg mixture.
  5. Place baking sheet in the oven and cook for 20 to 25 minutes, or until the tops are golden

Nutrition Facts

4 servings per container
Serving size 206 g
Amount per serving
Calories 228
% Daily Value*
Total Fat 15.7g 21%
Saturated Fat 4.3g 23%
Trans Fat 0g
Cholesterol 285.8mg 95%
Sodium 320.4mg 14%
Total Carbohydrate 7.6g 3%
Dietary Fiber 1.23g 4%
Total Sugars 4.8g
Includes 0g Added Sugars 0%
Protein 14.9g
Vitamin D 2.2mcg 10%
Calcium 167.3mg 15%
Iron 2.1mg 10%
Potassium 413.7mg 8%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes
No additional notes for this recipe.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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