Mushroom and Chive Baked Eggs
Silky egg yolks baked with earthy mushrooms and fresh herbs, served with crispy bacon for a satisfying keto breakfast. This american-inspired keto (keto, low-carb) ready in about 40 minutes pairs large eggs, sliced mushrooms, tablespoons, chopped fresh chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 1 cup, sliced mushrooms
- 2 tablespoons, chopped fresh chives
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 slices, cooked until crisp and crumbled bacon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 6-cup ramekin dish with 1/2 tablespoon butter.
- Step 2: Melt 1/2 tablespoon butter in a skillet over medium heat, add 1 cup sliced mushrooms, and cook for 5 minutes until golden and tender; season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Step 3: In a medium bowl, whisk 4 large eggs with 2 tablespoons chopped fresh chives, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
- Step 4: Pour the egg mixture into the prepared ramekin dish, then top with the cooked mushrooms.
- Step 5: Bake for 20-25 minutes until the eggs are set and edges are golden, then let rest for 5 minutes before serving with 4 slices crumbled cooked bacon on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom and Chive Baked Eggs take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom and Chive Baked Eggs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Mushroom and Chive Baked Eggs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom and Chive Baked Eggs for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mushroom and Chive Baked Eggs keto?
Yes — this recipe is tagged keto, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A great way to start the day on keto. The chives really elevated the dish.
- ★★★★★
This was the perfect keto breakfast! The mushrooms were perfectly cooked and the chives added a lovely freshness.
- ★★★★★
My family loved these baked eggs. So easy and delicious for a quick morning meal.
