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This is my go-to when I want something warm, simple, and satisfying without much effort.

Eggs baked over sautéed mushrooms, peppers, and green onions – soft, flavorful, and ready in about 20 minutes. You can make them for breakfast, but honestly, they work just as well for lunch or a light dinner.

It’s one of those recipes you make when you open the fridge and just use what you have.

Baked eggs with vegetables in ramekins

Table of Contents

Why This Recipe Works

  • Minimal prep, minimal cleanup
  • Simple, real ingredients
  • Ready in under 30 minutes
  • High-protein and satisfying
  • Easy to customize

What You’ll Need

Eggs

Mushrooms

Peppers

Green onions

Butter or oil

Salt and black pepper

Optional: parmesan cheese

How To Make Baked Eggs in Ramekins

1. Preheat + prepare

Preheat oven and lightly grease your ramekins.

2. Cook the vegetables

Sauté mushrooms, peppers, and green onions until softened and any moisture has evaporated.
Season well — this builds the flavor base.

3. Assemble

Divide the vegetables between ramekins.
Crack an egg on top of each.

4. Bake

Bake until the whites are set and yolks are cooked to your preference.

5. Finish

Add parmesan, black pepper, or fresh herbs before serving.

Baked eggs in white ramekins

 

Recipe Tips (this is what makes it good)

Use oven-safe ramekins
Small ceramic dishes work best for even cooking.

Cook off moisture from mushrooms
This prevents watery eggs.

Season the vegetables well
The eggs are mild – the flavor comes from the base.

Watch the yolks closely
Baking time depends on how runny or firm you like them.

Texture Goal

  • Soft, flavorful vegetables underneath
  • Set whites
  • Creamy or runny yolk (your choice)

Make It Your Own

  • Try cream for a more classic “eggs en cocotte” style
  • Add cooked bacon or ham
  • Use spinach instead of peppers
  • Add cheese for a richer version

What Are Baked Eggs (Eggs en Cocotte)?

Baked eggs (also called eggs en cocotte or shirred eggs) are simply eggs baked in small dishes, often with cream or vegetables.

This version is inspired more by the way we cook in Bulgaria – layering vegetables at the bottom and baking the egg on top for a complete, individual dish.

How Long To Bake Eggs in the Oven

At 350°F (175°C), eggs usually take:

  • 16–20 minutes → fully cooked
  • 10–12 minutes → runny yolk
  • 13–15 minutes → soft set

More Similar Recipes

Baked eggs with vegetables in ramekins
5 from 2 votes

Baked Eggs in Ramekins (Mushrooms, Peppers, Green Onions)

By Lyubomira L
Easy baked eggs in ramekins with mushrooms, peppers, and green onions. A simple, high-protein meal ready in under 30 minutes.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2
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Ingredients 

  • 2 eggs
  • 1/2 cup yellow pepper, chopped
  • 1 1/2 cups mushrooms, sliced
  • 4 tbsp chopped green onions
  • 2 tbsp butter, divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp parmesan cheese, optional
US Customary – Metric

Video

Instructions 

Preheat + prepare

  • Preheat oven to 350°F (175°C).
  • Grease ramekins with butter.

Cook vegetables

  • In a skillet, sauté mushrooms, peppers, and green onions until softened and moisture evaporates.
  • Season with salt and black pepper.

Assemble

  • Divide vegetables between ramekins.
  • Crack one egg on top of each.
  • Add a pinch of salt.
  • Bake
  • Bake for 10–20 minutes, depending on desired doneness.

Serve

  • Top with parmesan and black pepper before serving.

Notes

  • Cook mushrooms until dry to avoid excess moisture
  • Adjust baking time based on yolk preference
  • Add a small piece of butter on top for extra richness (optional)
  • Best served warm

Nutrition

Calories: 296kcal, Carbohydrates: 10g, Protein: 16g, Fat: 21g, Saturated Fat: 10g, Cholesterol: 361mg, Sodium: 312mg, Potassium: 628mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1070IU, Vitamin C: 220mg, Calcium: 122mg, Iron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American, bulgarian, French
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

More about me

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Recipe Rating




17 Comments

  3. These look delicious, I’m going to give them a try this afternoon! Your pictures look beautiful, too ?

    Reply

  4. Your description of cooking the Bulgarian dish says: “Then cover with the a and bake” typo? You don’t say anything about covering ramekin so I’m confused

    Reply

  5. I found this recipe when searching for alternative methods for cooking eggs. They were a hit with my picky husband. I substituted Cajun spiced deli turkey.

    Reply

  6. I found this recipe when searching for alternative methods for cooking eggs. They were a hit with my picky husband. I added 1/4 c of diced Cajun spiced deli turkey.

    Reply

  7. Hi Mira,

    First, thanks for the recipe.
    Second, like Charles, this also confused me a bit.
    Under the heading “WHAT ARE BAKED EGGS AKA EGGS EN COCOTTE?” there is the following 2 line paragraph :

    “You add vegetables and meat at the bottom and crack an egg on top. Then cover with the a lid and bake until the egg and the rest of the ingredients are cooked.”

    But in the recipe steps/instructions you never mention covering the ramekins. So the question is should the ramekins be covered before sliding them in the oven. I realise that I could cover just one of the ramekins and find out what gives the best result.

    Reply

  9. Line 3 of the list of ingredients says ” 1 1 /1 cups small mushrooms sliced.” I suspect that “11/1 cups” is a typo.

    Could you clarify? Thanks!

    Reply