Baked Eggs with Mushrooms

  • Yield 4 servings

Breakfast is a treat when it's served in individual ramekins.

baked eggs
Mark Boughton Photography / styling by Teresa Blackburn

Here’s a great breakfast idea from from Elaine Morehead of Florence, S.C.


2 tablespoons butter
1 cup chopped mushrooms
1/3 cup chopped onion
3 tablespoons chopped cooked ham
1/2 cup reduced-sodium beef broth
1/8 teaspoon black pepper
4 eggs, at room temperature
1/4 to 1/2 cup shredded Cheddar or Swiss cheese


  1. Preheat oven to 350F.
  2. Melt butter in a medium skillet over medium heat. Add mushrooms and onions; saute 2 minutes. Add ham; saute 2 minutes. Add broth; cook 3 minutes. Add pepper. Divide mixture among 4 well-buttered ramekins. Break 1 egg into each and bake 15 minutes. Sprinkle cheese on top; cook 5 minutes, or until eggs are set. Serves 4.

Recipe by  Elaine Morehead, Florence, S.C.



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