Spinach and Mushroom Baked Eggs with Cheddar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory, protein-packed breakfast featuring tender eggs baked with fresh spinach, mushrooms, and melted cheddar cheese. This american-inspired breakfast (high-protein, low-carb) ready in about 33 minutes pairs large eggs, chopped fresh spinach, sliced mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 131 calories and feeds 4, 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.

★ 4.1 (12 ratings) Prep: 15 min Cook: 18 min Serves 4 American cuisine 131 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Grease an 8-inch oven-safe skillet with 1/2 tablespoon olive oil.
  2. Step 2: Whisk together 4 large eggs, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon garlic powder until smooth.
  3. Step 3: Heat remaining 1/2 tablespoon olive oil in the skillet over medium heat. Add 1/2 cup sliced mushrooms and sauté for 3-4 minutes until softened, then add 1 cup chopped spinach and cook for 1 minute until wilted.
  4. Step 4: Pour the egg mixture over the vegetables in the skillet. Sprinkle 1/4 cup shredded cheddar cheese evenly over the top.
  5. Step 5: Bake for 15-18 minutes until eggs are set and cheese is golden. Let rest 5 minutes before serving.

Frequently asked questions

How long does Spinach and Mushroom Baked Eggs with Cheddar take to make?

Total time is about 33 minutes (15 min prep + 18 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 Spinach and Mushroom Baked Eggs with Cheddar?

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 Spinach and Mushroom Baked Eggs with Cheddar?

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 Spinach and Mushroom Baked Eggs with Cheddar for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spinach and Mushroom Baked Eggs with Cheddar high-protein?

Yes — this recipe is tagged high-protein, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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