Ramekin Eggs with Mushrooms and Spinach

ramekin eggs with veggies on a serving board next to bread and fruit

These healthy individual baked eggs are loaded with veggies and topped with creamy goat cheese. They're a great addition to a weekend or holiday brunch!

Course Breakfast, Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings ramekins

Calories 195kcal

Author Lizzie Streit, MS, RDN

Equipment

4-ounce ramekins (oven-safe)

Ingredients

2 tablespoons extra virgin olive oil
1 pound cremini mushrooms chopped
3 cups baby spinach
3 scallions sliced
Salt to taste
Freshly ground black pepper to taste
4 eggs
2 ounces goat cheese
Toast for dipping into the yolks
Fresh fruit for serving

Instructions

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!
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Notes

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.

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