French · Breakfast
Baked Mushroom Gruyere Egg Bites
Egg bites with sauteed mushrooms and nutty Gruyere, batch-baked for a French high-protein breakfast.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
420Calories
24gProtein
32gFat
8gCarbs
2gSugar
3gFiber
480mgSodium
185mgChol
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Instructions
1
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 cremini mushrooms. Grate Gruyere cheese. Whisk together eggs, heavy cream, flaxseed, chia seeds, salt, and pepper until smooth.
2
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 deeply golden with no liquid remaining. Cool completely on a plate.
3
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.
4
Bake
Place tin in preheated oven at 170°C for 20–22 minutes until tops are set, golden, and a skewer inserted comes out clean. Cool in tin 10 minutes, then run a knife around each and lift onto a cooling rack.
5
Plate
Cool egg bites fully, portion into airtight containers (1–2 bites per container), refrigerate up to 4 days. Reheat in microwave 30–45 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 64ml (1/4 cup) heavy cream
- 120g (4.2 oz) cremini mushrooms
- 1 small shallot
- 72g (2.5 oz) Gruyere cheese
- 10g (0.4 oz) ground flaxseed
- 3g (0.1 oz) chia seeds
- 0.75 tsp fresh thyme leaves
- 1 tbsp unsalted butter
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 1 tsp extra-virgin olive oil