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Mushroom Egg Cups
Guiding Stars
Servings:
4 (206 g) as an appetizerPrep Time:
10 minutesCook Time:
25 minutes
Ingredients
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.
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
Directions
1. Preheat the oven to 400 degrees F.
2. In a medium saucepan, warm the olive oil over medium-high heat. Add the shallot and saute 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
| Nutritional Facts | |
| Servings | 4 (206 g) |
| Base Nutrients | |
| Calories | 228 kcal (11%) |
| Calories from Fat | 141 kcal (0%) |
| Total Fat | 16 g (24%) |
| Saturated Fat | 4 g (22%) |
| Cholesterol | 286 mg (95%) |
| Sodium | 320 mg (13%) |
| Total Carbohydrates | 8 g (3%) |
| Dietary Fiber | 1 g (5%) |
| Protein | 15 g (25%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 4 mg (5%) |
| Minerals | |
| Calcium | 167 mg (13%) |
| Iron | 2 mg (12%) |
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