Baked Eggs with Spinach and Mushrooms Recipe

If you’re on the hunt for a wholesome, cozy breakfast (or brunch!) that feels like a warm hug, you’ll absolutely adore this Baked Eggs with Spinach and Mushrooms Recipe. It’s super simple to pull together, beautifully gluten-free and dairy-free, and packed with earthy mushrooms and fresh spinach. When I first made this, I was amazed at how the flavors meld with those perfectly baked eggs—trust me, you’ll want to keep this one in your regular rotation!

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Ingredients You’ll Need

This recipe calls for simple, fresh ingredients that come together beautifully. I like to use baby portobello mushrooms because they have a meaty texture and deep flavor, which pairs so well with tender spinach.

• Olive oil: I prefer extra virgin for its fresh aroma and heart-healthy fats.
• Baby portobello mushrooms: Slice them evenly so they brown consistently and add great texture.
• Fresh spinach leaves: Use baby spinach for tenderness, but any fresh spinach works fine.
• Large eggs: Farm-fresh eggs give the best yolk color and flavor if you can find them.
• Fresh chopped spring onions: These add a bright, mild oniony crunch that finishes the dish perfectly.
• Salt and pepper: Essential for seasoning, start light—you can always add more to taste.
• Gluten-free bread (optional): Toasted, for scooping up all those lovely baked egg and veggie juices.

Variations

This baked eggs recipe is super versatile, so I encourage you to make it your own. I’ve played with swapping out veggies and adding different herbs, and each tweak brings a fresh spin to this cozy dish.

• Add cheese: When I’m not avoiding dairy, a sprinkle of feta or goat cheese before baking adds tang and creaminess that’s hard to resist.
• Try different greens: Kale or Swiss chard work great if spinach isn’t on hand—you might need to wilt them a little longer though.
• Spice it up: Toss in a pinch of smoked paprika or chili flakes for a little kick—my family loves this extra layer of flavor.
• Make it vegan: Replace eggs with tofu cubes and adjust baking time; while it’s different, it still satisfies that savory craving.

How to Make Baked Eggs with Spinach and Mushrooms Recipe

Step 1: Sauté Mushrooms to Golden Perfection

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Lay your sliced mushrooms in a single layer—don’t overcrowd them or they’ll steam instead of brown. Let them cook undisturbed until the bottom side is golden brown, about 4-5 minutes. Flip carefully and brown the other side, then remove the mushrooms from the pan and set aside. I love this step because the caramelization brings out a deep, earthy flavor you just can’t skip.

Step 2: Wilt Spinach and Combine

Use the same pan and add the remaining tablespoon of olive oil. Toss in the fresh spinach leaves and gently stir until they’ve just wilted—this usually takes only a couple of minutes. Remove the pan from heat and mix in your sautéed mushrooms so everything’s well combined. You’ll notice the pan still has tasty bits from the mushrooms, and that adds extra flavor to the spinach.

Step 3: Assemble and Crack Your Eggs

Grease two medium-sized ramekins well (I use just a bit of olive oil or non-stick spray). Divide the mushroom-spinach mixture evenly between them. Carefully crack an egg over the veggies in each ramekin, being sure to keep the yolk intact—this is key for that perfect runny or slightly set yolk you’ll love.

Step 4: Bake and Enjoy the Magic

Place the ramekins on a baking tray and pop them in a preheated oven at 375°F (190°C). Bake for 10 to 15 minutes depending on how you like your egg—less time for a softer yolk, a bit longer if you prefer it firmer. Keep an eye on them after the 10-minute mark so you can catch that perfect texture. Once done, sprinkle with fresh chopped spring onions, salt, and pepper to taste.

How to Serve Baked Eggs with Spinach and Mushrooms Recipe

Garnishes

I always sprinkle fresh chopped spring onions on top because their mild bite and pop of green brighten the dish beautifully. Sometimes I’ll add a tiny pinch of smoked paprika or freshly cracked black pepper for an extra flavor lift. A dash of flaky sea salt finishes it off perfectly.

Side Dishes

I love pairing this dish with toasted gluten-free bread to soak up all the silky yolk and juices. For a heartier brunch, some roasted sweet potatoes or a fresh fruit salad on the side complements the savory flavors wonderfully.

Creative Ways to Present

For special occasions, I serve the baked eggs in beautiful mini cast iron skillets or colorful ramekins on a wooden board, surrounded by fresh herbs and wedges of avocado. Adding a sprinkle of microgreens or edible flowers makes it feel extra festive—and trust me, it tastes even better when it looks that good!

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in airtight containers in the fridge for up to 2 days. I recommend storing the baked eggs separately from any toast or sides to keep textures fresh. Just be sure to cool them completely before sealing.

Freezing

I haven’t personally frozen this exact baked eggs with spinach and mushrooms recipe because eggs can get tricky, but if you want to prep the mushroom-spinach mixture ahead, it freezes well and can be thawed for quick assembly and baking later.

Reheating

I gently reheat leftovers in a 325°F oven for about 8 minutes, which warms everything without drying out the eggs. Microwaving works too, just cover loosely and do it in short bursts to avoid rubbery texture.

FAQs

Final Thoughts

This Baked Eggs with Spinach and Mushrooms Recipe is one I keep coming back to because it’s comforting without being heavy, and it feels like a special treat even on an ordinary morning. The blend of flavors and textures hits a perfect note, and I love how easy it is to customize. Give it a try—you’ll be thrilled at how simple it is to make something so satisfying and nourishing. Trust me, once you make this, it’ll become one of your favorite go-to breakfasts to share with friends and family.

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