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Baked eggs with vegetables in ramekins
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5 from 2 votes

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

Easy baked eggs in ramekins with mushrooms, peppers, and green onions. A simple, high-protein meal ready in under 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American, bulgarian, French
Keyword: Air Fryer Vegetables, baked eggs, breakfast, eggs
Servings: 2
Author: Lyubomira L

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

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.

Video

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
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