Baked Mushroom Gruyere Egg Bites
Egg bites with sauteed mushrooms and nutty Gruyere, batch-baked for a French high-protein breakfast.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 170°C and grease 4 holes of a 6-hole or 12-hole muffin tin with olive oil. Finely dice the shallot and slice the cremini mushrooms. Grate the Gruyere cheese. Whisk together eggs, heavy cream, flaxseed, chia seeds, salt, and pepper until smooth.
Saute
Melt butter in a small pan over medium heat. Add shallot, cook 1–2 minutes until softened. Add mushrooms and thyme, cook 5–6 minutes until golden with no liquid remaining. Cool completely on a plate.
Build
Fold cooled mushroom mixture and two-thirds of Gruyere into the egg mixture until combined. Divide evenly between the 4 muffin holes, filling three-quarters full. Top each with remaining Gruyere.
Bake
Place tin in preheated oven at 170°C for 18–20 minutes until tops are set, golden, and a skewer inserted comes out clean. Cool in tin 5–10 minutes, then run a knife around each and lift onto a cooling rack.
Plate
Cool egg bites fully, portion into airtight containers (2 bites per container), refrigerate up to 4 days. Reheat 2 bites in microwave 40 seconds or oven at 160°C for 5 minutes, and serve with rocket or cornichons.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.