These Mushroom-Spinach Baked Eggs are a warm, satisfying, and wholesome breakfast or brunch dish that’s as nourishing as it is delicious. Tender mushrooms and fresh spinach are sautéed in garlic and butter, then topped with eggs and baked until perfectly set. The creamy yolks and earthy flavors make this dish a comforting start to any day — or even a light dinner option.
Ingredients
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2 tbsp olive oil or butter
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 ½ cups mushrooms, sliced (cremini or button work well)
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2 cups baby spinach
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½ tsp salt
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¼ tsp black pepper
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½ tsp dried thyme or Italian seasoning
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4 large eggs
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¼ cup heavy cream or milk
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¼ cup grated Parmesan cheese
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¼ cup shredded mozzarella or cheddar cheese (optional)
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Fresh parsley, for garnish
Cooking Time
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Prep time: 10 minutes
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Cook time: 20 minutes
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Total time: 30 minutes
Serving
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Serves 2–3
Instructions
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Preheat the Oven:
Preheat to 375°F (190°C). Lightly grease two to three small ovenproof dishes or ramekins. -
Cook the Vegetables:
Heat olive oil or butter in a skillet over medium heat. Add onion and cook for 3 minutes until softened. Add garlic and mushrooms, cooking until golden and tender, about 5–6 minutes. -
Add Spinach and Seasoning:
Stir in spinach, salt, pepper, and thyme. Cook just until the spinach wilts, about 1–2 minutes. Remove from heat. -
Assemble the Dishes:
Divide the mushroom-spinach mixture evenly among the ramekins. Pour a tablespoon of cream or milk over each, then gently crack an egg on top of the mixture. Sprinkle with Parmesan and a bit of mozzarella if you like. -
Bake:
Place ramekins on a baking sheet and bake for 10–14 minutes, depending on how runny you like your yolks. Check often near the end — the whites should be just set, and the yolks still soft. -
Serve:
Garnish with fresh parsley and extra cheese if desired. Serve hot with toast or crusty bread for dipping.
Nutrition (per serving)
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Calories: 240
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Protein: 14g
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Fat: 18g
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Carbohydrates: 6g
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Fiber: 2g
Tips
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Add a sprinkle of red pepper flakes for a touch of heat.
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Substitute kale or Swiss chard for spinach if you prefer heartier greens.
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You can prepare the mushroom-spinach base ahead of time and refrigerate; just add eggs and bake when ready to serve.
These Mushroom-Spinach Baked Eggs are simple yet full of flavor — the perfect blend of creamy, savory, and fresh that makes every bite feel comforting and special.
