Baked Eggs with Kale and Mushrooms

Is it happy hour yet? It’s been a busy week packed with friends, family and fun work projects, but I’m all tuckered out and ready for the weekend. Two slow mornings to sleep in, drink too much coffee and lazily make breakfast in my PJ’s.

That is by far my favorite part about weekends, the freedom to either take them slow or pack them to the gills. Whatever your plans are, they should include making eggs. Specifically, these eggs!

This deliciously easy recipe for baked eggs is just the thing you need for a lazy weekend morning. It’s the type of recipe that takes almost no effort at all but seems sophisticated, like you spent all morning on it.

The eggs are perfectly cooked with just a bit of milk to keep them creamy. Serve it with a well toasted slice of your favorite hearty bread for dipping and a generous drizzle of hot sauce, it’s a comforting dish for a lazy weekend brunch.

Baked Eggs with Kale and Mushrooms

Print Recipe

These creamy, indulgent baked eggs packed with veggies are perfect for a lazy weekend breakfast.

• Author: Kristen Olson
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 2 Servings 1x

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 shallot, chopped
• 1 package (8 ounces) mushrooms, sliced
• 2 cups roughly chopped kale
• 1 clove garlic, finely chopped
• Pinch red pepper flakes
• 2 eggs
• 2 tablespoons whole milk or half-and-half
• 2 tablespoons freshly grated Parmesan
• Pinch of salt and fresh pepper

Instructions

1. Heat oven to 325°F. Grease 2 individual baking dishes or ramekins (about 10 oz each) with a bit of butter or olive oil; set aside.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the shallot and mushrooms until the mushrooms have released all their liquid and the shallots are golden, about 4 to 6 minutes. Stir in the kale, garlic and red pepper flakes and cook for an additional 2 to 3 minutes or until the kale is wilted and the liquid has evaporated. Divide among the prepared dishes.
3. With the back of a spoon, make a slight indent in the mushroom mixture. Carefully break eggs over the mushroom mixture in each individual dish.
4. Spoon milk over the eggs and top with parmesan cheese and a pinch of salt and pepper.
5. Bake eggs until desired doneness, about 12 to 16 minutes.

Notes

If you’re cooking for a crowd, prep everything in the ramekins and place them on a baking pan and store it in the fridge the night before. For more even baking, let them come to room temperature before baking in the morning.

Nutrition

• Serving Size: 1 Serving
• Calories: 207
• Sugar: 4g
• Sodium: 198mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 96mg

Do you have a favorite lazy day breakfast?

Here are some more tasty breakfast recipes…
Breakfast Burrito with Butternut Squash from Skinny Taste
Baked Egg Boats from Spoon Fork Bacon
Brussels Sprouts Breakfast Hash from How Sweet It Is

or, try my yummy Breakfast Skillet with Sausage and Eggs!

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