These individual ramekin eggs are baked to perfection on top of sautéed mushrooms and spinach, while dollops of creamy goat cheese round out the dish. This healthy ramekin breakfast recipe is a wonderful addition to a weekend or Christmas morning brunch. Serve with bread for dipping and fresh fruit to complete the meal!
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Over the next several weeks, I will be sharing some new recipes for the holiday season. A lot of the dishes will be suitable for both Thanksgiving and Christmas, but there will also be quick and easy recipes for those busy weeks leading up to the holidays.
This ramekin eggs recipe is a delicious new meal that’s perfect for holiday brunches and gatherings, including Christmas morning! But you can also totally make it for yourself any day of the week. There are no rules with these individual baked eggs.
I know it’s difficult to eat veggies at breakfast, and that’s another reason I developed this recipe. Each ramekin is full of sautéed mushrooms, spinach, and scallions underneath the egg. As a result, each one is very filling and nutritious…not to mention delicious!
I hope you enjoy this fun new recipe as I much as I did. I highly recommend serving it with some toast for dipping into the egg yolks and fresh fruit. Orange slices pair really well with my ramekin eggs!
How to Make Ramekin Eggs
Here’s a preview of the steps for this recipe, followed by my expert tips. For the full ingredients and instructions, scroll down to the recipe card.
- Preheat the oven and grease 4 x 4-ounce ramekins.
- Chop the mushrooms, spinach, and scallions.
- Sautee the veggies in a skillet.
- Fill the ramekins with the veggies.
- Crack an egg into each ramekin.
- Add dollops of goat cheese.
- Place the ramekins on a baking sheet and bake until the eggs reach your desired consistency.
- Use 4-ounce, oven-safe ramekins for this recipe. Here are the CorningWare ramekins that I use.
- This recipe works best if you use one egg per ramekin. As you can see in my photos, I also tested the recipe with two eggs using a bigger, 7-ounce ramekin. I found that the single-egg ramekins cooked quickly and evenly, while the two-egg ramekin did not cook evenly. The egg yolks ended up hard, while the whites in the middle of the dish didn’t fully cook.
- When filling the ramekins with veggies, make sure to flatten them out before you add the egg. This will allow the egg to seep into an even surface and cook more evenly.
- When adding the eggs to the ramekins, crack one at a time into a bowl then pour the egg from the bowl into the ramekin. This is an added precaution to prevent you from cracking an egg with a broken yolk directly into a ramekin. With this step, you have the option to get rid of broken yolks if you want.
- Keep an eye on the ramekin eggs while they’re baking, and adjust the cooking time accordingly. They will need less time in the oven if you want runnier eggs.
- Feel free to substitute other veggies for the mushrooms and spinach. You can use peppers or zucchini in place of the mushrooms and kale or arugula in place of the spinach.
- If you want to prep this recipe in advance, you can sautee the mushrooms and spinach and fill the greased ramekins with the veggies. Cover each ramekin and keep them in the fridge until you’re ready to add the eggs and goat cheese and bake them. However, chopping and cooking the veggies only takes about 15 minutes, so you’re not really going to save that much time. Still, you may want to do that step in advance if you’re making the recipe for Christmas morning and you want to limit time in the kitchen.
Baked ramekin eggs with veggies can be served as a main course for breakfast or as part of a larger breakfast spread. Fresh fruits, such as oranges and berries, are a great complement to the recipe. I also recommend serving the ramekins with toast for dipping into the egg yolks.
If you are making this recipe for a bigger family, double or triple the ingredients. It’s very easy to scale up.
More Healthy Breakfast Recipes
Love these individual baked eggs?! Check out my other healthy breakfasts.
- Acorn Squash Eggs-in-a-Hole with Sage Brown Butter
- Healthy Breakfast Egg Muffins with Mushrooms
- Spiced Parsnip and Apple Baked Oatmeal
- Sourdough Breakfast Strata with Kale
Looking for more mushroom recipes? See the Bruschetta with Mushrooms and Roasted Peppers.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Ramekin Eggs with Mushrooms and Spinach
- 4-ounce ramekins (oven-safe)
- Preheat the oven to 350 degrees F. Grease 4 x 4-ounce ramekins with butter or oil and set aside.
- Warm the olive oil in a large a skillet over medium heat. Add the mushrooms and cook for about 5 minutes until they start to soften. Stir in the spinach and most of the scallions, reserving some of the scallions for topping. Cook for about 5 more minutes until the spinach is wilted. Season with salt and pepper as desired.
- Divide the cooked veggies evenly among the 4 ramekins. Use the back of a spoon to flatten out the top of the veggies so that they are in an even layer.
- Crack an egg into a small bowl, then tilt the bowl over one of the veggie-filled ramekins to transfer the egg to it. Repeat with the remaining eggs and ramekins. This added step allows you to see if the egg has a broken yolk before you put it into the ramekin in case you want to discard it.
- Divide the goat cheese into small dollops and sprinkle them on top of the ramekins.
- Place the ramekins on a baking sheet and transfer it to the oven. Bake for 17 to 24 minutes until the egg whites are set and the yolks are cooked to your desired consistency. Start checking the eggs around 15 minutes so that you don't overcook them. I cooked mine for about 21 minutes for yolks equivalent to over-medium.
- When the eggs are finished cooking, remove the ramekins from the oven. Add a sprinkle of salt and pepper to each one, followed by the remaining scallions. Serve, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Feel free to sub other veggies like zucchini or peppers for the mushrooms and kale for the spinach.
- Double or triple the recipe if you’re serving these to a bigger family. It’s very easy to scale up or down.
- You won’t save too much time if you complete some of the steps in advance, but you can sautee the veggies and fill the ramekins up to 24 hours in advance. Keep them covered in the fridge until you’re ready to add the eggs and cheese and bake them.
Have a good weekend! – Lizzie