I am all about easy peasy weekend brunches that taste amazing, and these shallot and mushroom egg bakes hit the spot!
My sister is getting married this weekend! I’m so excited, because just 68 short days ago I was getting married, and that means we will share the same anniversary year! And there is no time that a good breakfast is more crucial than on life’s most important days! 🙂
That’s why I love these egg bakes, because they are protein packed but so easy to put together. These egg bakes start with sautéed mushrooms and shallots split between the bottoms of the ramekins. If mushrooms aren’t your thing, there are a ton of other vegetables that would work here! Try your favorite bell peppers and some onions, or zucchini and eggplant. The eggs are then separated and the whites are whisked together with some heavy cream. This helps to make them light and fluffy when they bake!
Then the eggs are topped with egg yolks and creamy goat cheese before heading for a trip in the oven. They puff up really nicely – look at all that fluffy egg white! When they’re done, serve with your favorite crusty bread and fresh basil if desired!
Now it’s your turn: what is your favorite simple weekend brunch recipe? Share with me by commenting below!
- Nonstick cooking spray
- 1 tbsp. unsalted butter
- 1 tbsp. olive oil
- 2 cups gourmet mushrooms, roughly sliced
- ½ cup shallot, minced
- 4 eggs, separated (be careful not to break the yolks!)
- ¼ cup heavy whipping cream
- ½ tsp. dried basil
- ½ tsp. dried oregano
- ¼ tsp. kosher salt + more for seasoning
- 1-2 oz. goat cheese, crumbled
- Fresh basil, thinly sliced (for garnish, optional)
- Crusty bread, toasted and cut into sticks
- Heat oven to 350 degrees Fahrenheit.
- Spray two ramekins with nonstick cooking spray and set aside.
- In a medium skillet over medium heat, melt butter and olive oil. Add mushrooms and shallot. Sauté until mushrooms begin to soften, about 8 minutes. Season with a small dash of kosher salt.
- While mushrooms and shallots cook, add egg whites, heavy cream, dried basil, dried oregano, and ½ teaspoon kosher salt to a large bowl and whisk until combined.
- When mushrooms and shallots are done cooking, divide evenly between the two prepared ramekins. Pour egg white mixture over the top, dividing evenly again. Top with goat cheese and two egg yolks per ramekin. Season lightly with salt if desired. Bake in heated oven for 25-28 minutes, until whites are set. (This time may need to be adjusted based on your oven.)
- Remove ramekins from oven and serve garnished with fresh basil and with crusty bread on the side for dipping. Enjoy!
