Baked Eggs with Spinach and Mushrooms Recipe

If you’re searching for a comforting, wholesome breakfast that’s quick to make and packed with flavor, you’re in the right place. I absolutely love this Baked Eggs with Spinach and Mushrooms Recipe because it’s easy, healthy, and feels like a warm hug in a bowl. Whether you’re making a cozy weekend brunch or a nourishing weekday start, this recipe hits all the marks. Keep reading, and I’ll share all the tips to get it just right every time!

this …

Ingredients You’ll Need

The ingredients in this Baked Eggs with Spinach and Mushrooms Recipe come together effortlessly, each bringing their own unique flavors and textures. When shopping, look for the freshest spinach leaves and firm, meaty baby portobello mushrooms for the best results.

• Olive oil: I prefer extra virgin for richness and its lovely, fruity notes.
• Baby portobello mushrooms: These have a deeper flavor and meaty texture; sliced evenly for quick cooking.
• Fresh spinach leaves: Use baby spinach if you can—it wilts beautifully and stays tender.
• Large eggs: The star of the dish—make sure they’re fresh for the best texture.
• Fresh chopped spring onions: These add a punchy, bright finish as a garnish.
• Salt and pepper: Simple seasoning that brings everything together just right.
• Gluten-free bread (optional): Perfect for scooping up every last bit if you like a little crunch alongside.

Variations

I love that this baked eggs recipe is such a flexible base to play with. Over the years, I’ve tried adding different veggies and cheeses, and you can easily customize it to suit your dietary needs or whatever’s in your fridge.

• Add cheese: I sometimes sprinkle a bit of dairy-free cheese or parmesan on top before baking for an extra savory touch.
• Switch up veggies: Kale or Swiss chard works wonderfully if you want a twist on spinach, and bell peppers add a nice sweetness.
• Spice it up: A pinch of smoked paprika or red chili flakes brings a welcome warming kick.
• Keep it vegan: Try using silken tofu or mashed avocado in place of the egg for a plant-based version that’s still rich and satisfying.

How to Make Baked Eggs with Spinach and Mushrooms Recipe

Step 1: Sauté the Mushrooms to Golden Perfection

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Spread those sliced baby portobello mushrooms out in a single layer—don’t crowd them, or they’ll steam instead of brown. Let them cook without moving for a few minutes until you get a lovely golden crust on one side, then flip and brown the other side. This step is crucial—it brings out the mushrooms’ deep umami flavor. Once done, transfer them to a plate and set aside.

Step 2: Wilt the Spinach Gently

Add the remaining tablespoon of olive oil to the pan and toss in the fresh spinach leaves. Stir them around just until they start to wilt—that only takes a minute or two. You want your spinach tender but still bright green. Take the pan off the heat to prevent overcooking. Now, mix the cooked mushrooms back into the spinach so all those flavors marry beautifully.

Step 3: Prepare for Baking

Grease two medium ramekins lightly with olive oil or a non-stick spray. Divide the mushroom-spinach mixture evenly between them, spreading it out as a cozy bed for your eggs. Then, carefully crack a fresh egg on top of each veggie mixture—try to keep the yolk whole for that gorgeous, runny center. You can season with a little salt and pepper now or wait until after baking.

Step 4: Bake Until Eggs Are Perfectly Set

Pop the ramekins into a preheated oven at 375°F (190°C). Bake for about 10 to 15 minutes—this is when you’ll need to keep an eye on them. The goal is to have firm whites with yolks still a little soft unless you prefer them fully cooked. I usually check at the 10-minute mark and adjust from there depending on how I want the yolk. It’s trickier than it looks but stick with me—you’ll get it down in no time!

Step 5: Garnish and Serve Immediately

Once baked, sprinkle the top with fresh chopped spring onions for a bright, fresh flavor contrast. Add a bit of salt and pepper to taste. Serve these warm, straight from the oven, alongside toasted gluten-free bread if you like. I love using the toast for scooping up every last bit of egg and veggies—absolute bliss!

How to Serve Baked Eggs with Spinach and Mushrooms Recipe

Garnishes

I always finish these baked eggs with freshly chopped spring onions for their sharp, fresh bite that brightens up each spoonful. Sometimes, I’ll add a sprinkle of freshly cracked black pepper or a dash of smoked paprika for warmth. If you want to get fancy, a few fresh herbs like parsley or chives work great too.

Side Dishes

You’ll find that pairing this with toasted gluten-free bread is perfect for scooping up all those delicious bites. For a heartier brunch, serve alongside roasted cherry tomatoes or crispy bacon (or a plant-based substitute!). A small fresh fruit salad balances the meal nicely with a touch of sweetness.

Creative Ways to Present

For special occasions, I like to bake individual ramekins in pretty ceramic dishes and set the table with colorful napkins. You can even layer sautéed layers of peppers and onions under the spinach and mushrooms for a colorful, Instagram-worthy look. Adding edible flowers or microgreens as garnish adds a touch of elegance too.

Make Ahead and Storage

Storing Leftovers

I usually store leftover baked eggs with spinach and mushrooms in airtight containers in the fridge. They keep well for up to 2 days, but the texture of the egg changes slightly—it’s not quite as silky but still tasty when reheated gently.

Freezing

Freezing baked eggs with spinach and mushrooms isn’t my favorite because the egg yolk can get rubbery after thawing. But if you need to freeze, pop the mushroom-spinach mixture alone in a freezer-safe container and add freshly baked eggs when you’re ready to enjoy.

Reheating

When reheating, I gently warm leftovers in a low oven (around 300°F/150°C) for 10 minutes or use a microwave in short bursts to avoid overcooking. Adding a sprinkle of water before microwaving helps keep the eggs moist.

FAQs

Final Thoughts

This Baked Eggs with Spinach and Mushrooms Recipe has become one of my favorite quick comforts, especially on slow mornings when I want something nourishing without fuss. I love sharing it because it’s approachable, naturally gluten-free and dairy-free, and always impresses. Once you try it, you’ll find it popping up regularly in your breakfast rotation—I promise! So grab your mushrooms and spinach, and let’s get baking. You won’t regret it.

Print