Egg Recipes
Creamy Spinach and Mushroom Baked Eggs
Baked eggs in a creamy spinach and mushroom sauce, perfect for a savory breakfast or light brunch.
Prep10 min
Cook20 min
Rest / chill0 min
Total30 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Preheat oven to 375°F.
- In a large skillet over medium heat, melt butter. Add mushrooms, sauté 5 minutes until lightly browned.
- Add spinach, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook until wilted about 2 minutes.
- Pour in heavy cream, simmer gently 3 minutes to thicken slightly. Season with remaining salt and pepper.
- Transfer vegetable mixture to an 8x8-inch baking dish, spreading evenly.
- Make 4 wells in the mixture and crack one egg into each well.
- Sprinkle Parmesan evenly over top.
- Bake uncovered 12-15 minutes until egg whites are set and yolks done to preference.
- Serve warm.
A little kitchen know-how
Use an oven-safe 8x8-inch baking dish and make sure to bake until egg whites are set but yolks remain slightly soft for best texture.
Storage & leftovers
Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat gently in a microwave or oven at 325°F until warm and cooked to desired doneness.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.