Baked Egg and Mushroom Cups
ContinentalHealthyGolden eggsEasy
Eggs baked in cups with mushroom and spring onion — a light, portion-perfect breakfast with no frying.
Prep time8 min
Cook time15 min
Total time23 min
Servings1
Ingredients
- 2 eggs
- 1/2 cup mushrooms, chopped
- 1 spring onion, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or oregano
- 1 tsp cooking oil
Method
- Heat the oven to 180°C and grease two ramekins.
- Heat oil in a pan and cook mushrooms for 3 minutes.
- Divide the mushrooms between the ramekins.
- Crack an egg into each ramekin.
- Sprinkle spring onion, salt, pepper and herbs.
- Bake for 10–12 minutes until the whites are set.
- Serve warm.
Nutrition — estimated per serving
Calories (estimate)195 kcal
Protein (estimate)13 g
Fat (estimate)13 g
Carbs (estimate)3 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Bake until the whites are fully set. Allergic to eggs or mushrooms? This recipe is not suitable — try the spinach cups instead. Eat fresh; baked egg cups do not reheat well.