Creamy Baked Eggs with Garlic Mushrooms
Sign in to rate this recipe
Make this recipe your way, free
Chef Keto can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
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.
- 6
Rich, creamy eggs with buttery, garlicky mushrooms and a savory umami finish from cheese.
- 7
High fat, moderate protein, and very low net carbs — mushrooms and eggs keep carbs minimal while cream and cheese raise fat for ketosis.
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)
