Ingredients
6 large eggs
2 cups mushrooms (cremini or button), sliced
1 cup cheddar cheese, shredded
1/2 cup heavy cream
1/2 cup onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons butter, optional (for sautéing)
Instructions
Preheat oven to 375°F (190°C)
Sauté onion and garlic in butter until softened
Add mushrooms and cook until browned and tender
In a bowl, whisk eggs, heavy cream, salt, pepper, and thyme
Stir in cooked mushroom mixture
Transfer to a greased 8×8-inch baking dish
Sprinkle with cheddar cheese
Bake for 25-30 minutes until golden and set
Notes
Use coconut cream for a dairy-free option
Swap mozzarella for milder flavor
Add 1/2 cup fresh spinach for extra nutrients
Let rest 5 minutes before slicing for cleaner portions
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Ketogenic
Nutrition
- Serving Size: 1 ramekin (approx. 1/6 recipe)
- Calories: 280
- Sugar: 1g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 160mg