Mushroom Egg Cups - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

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 Tbsp. extra-virgin olive oil
  • ⅓ cup shallot, minced
  • 8 oz. mushrooms, sliced
  • 2 Tbsp. fresh thyme, chopped
  • 6 large eggs
  • ¾ cup 1% milk
  • ¼ tsp. salt
  • ½ tsp. ground black pepper
  • 4 Tbsp. mozzarella cheese


  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.
Nutritional analysis per serving: Calories 230; Total Fat 15.5g (21% Daily Value); Saturated Fat 4.5g (23% DV); Trans Fat 0g; Cholesterol 286mg (95% DV); Sodium 320mg (14% DV); Total Carbohydrate 8g (3% DV); Dietary Fiber 1g (4% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 10% DV; Calcium 15% DV; Iron 10% DV; Potassium 8% DV; Biotin 80% DV; Selenium 60% DV; Riboflavin 50% DV.
Recipe by Guiding Stars at
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