Creamy Baked Eggs with Garlic Mushrooms

Backstory: A comforting, low-effort keto breakfast I developed to start mornings with high-fat, satisfying protein and savory mushrooms — perfect for busy weekdays. —Dr. Kobe Keto (Chef Keto)

Ingredients (serves 1)

• 2 large eggs
• 4 oz (115 g) mushrooms (cremini, button, or shiitake), sliced
• 1 tbsp unsalted butter
• 1 tbsp heavy cream or 1 tbsp cream cheese (optional, for extra creaminess)
• 1 small shallot or 2 tbsp finely chopped onion (optional)
• 1 clove garlic, minced
• 1 tbsp grated Parmesan or 1 oz shredded cheddar (optional)
• 1 tsp olive oil
• Salt and freshly ground black pepper
• Fresh parsley or chives, chopped, for garnish
• Pinch of smoked paprika or chili flakes (optional)

Allergens: Eggs, dairy.

Instructions

1. Preheat oven to 375°F (190°C). Lightly butter a small ovenproof ramekin or skillet.
2. Heat olive oil + butter in a skillet over medium. Add shallot/onion (if using) and sauté 1–2 minutes until translucent. Add mushrooms and a pinch of salt; cook 4–6 minutes until browned and moisture evaporates. Stir in garlic for 30 seconds; remove from heat.
3. Transfer mushrooms to the ramekin and stir in cream or cream cheese and half the cheese (if using). Make two small wells and crack the eggs into them. Season eggs with salt, pepper, and a pinch of smoked paprika.
4. Sprinkle remaining cheese over the top. Bake 10–12 minutes for set whites and slightly runny yolks, or 13–15 minutes for firmer yolks.
5. Remove, garnish with parsley or chives, and let rest 1 minute before serving.

Flavor profile

• Rich, creamy eggs with buttery, garlicky mushrooms and a savory umami finish from cheese.

Keto-Friendly explanation

• High fat, moderate protein, and very low net carbs — mushrooms and eggs keep carbs minimal while cream and cheese raise fat for ketosis.

A solid keto meal worth sharing. Publish it so the keto community can enjoy it too.