Cheese mushroom egg nests are my brunch trick for a crowd: bread cups toasted golden and filled with garlicky cremini mushrooms and tarragon, each one holding an egg under melted Swiss. One muffin pan, six nests, endless recipe requests.
A Stylish, Savory Start to Your Day!
Ready to elevate your breakfast game? Imagine all the savory goodness of a classic omelet—fluffy eggs, earthy mushrooms, nutty Swiss cheese, and fresh herbs—tucked into a clever, crispy nest of whole-grain toast. These individual baked egg nests are not only stunning to look at but are also a brilliant make-ahead solution for busy mornings. Simply warm one up for a delicious, protein-packed start to your day, wherever you are!
Ingredients
• YIELD: 6 nests
• 6 slices whole-grain bread, crusts removed
• ¾ cup chopped cremini mushrooms, about 4 medium
• 2 Tbs. thinly sliced green onion, white and green parts
• 1 Tbs. finely chopped fresh tarragon, plus extra for garnish
• 6 large eggs
• ⅓ cup shredded Swiss cheese
• ½ tsp. smoked or regular paprika
• Salt and freshly ground black pepper, to taste
Instructions
1. Adjust an oven rack to the lowest position and preheat the oven to 325°F / 165°C. Lightly coat 6 (6-ounce) ramekins with cooking spray and arrange them on a baking sheet. Using a rolling pin, flatten each slice of bread to about ⅛-inch thickness. Gently press one bread slice into each ramekin, lining the bottom and sides. The bread may overlap and extend over the top.
2. In a small bowl, combine the chopped mushrooms, sliced green onion, and tarragon. Season with a pinch of salt and pepper. Divide this mixture evenly among the bread-lined ramekins. Carefully crack one egg into each nest. Top each with a sprinkle of Swiss cheese, paprika, and another light seasoning of salt and pepper.
3. Bake for 20 to 25 minutes, rotating the baking sheet halfway through. The nests are ready when the egg whites are fully set and the yolks are thickened but still creamy. For firmer yolks, bake for a few minutes longer. Let the nests cool in the ramekins for 2 minutes before carefully running a knife around the edge to unmold. Transfer to plates and garnish with fresh tarragon leaves, if desired.
Nutritional Information
• Nutrition Information
• Per serving
• Calories: 164
• Protein: 11 g
• Total Fat: 8 g
• Saturated Fat: 2 g
• Carbohydrates: 14 g
• Cholesterol: 218 mg
• Sodium: 428 mg
• Fiber: 2 g
• Sugar: 2 g
Pro Tips
• Use slightly stale or day-old bread. It’s less likely to tear when you press it into the ramekins.
• Feel free to swap the veggies! Finely chopped spinach, bell peppers, or sun-dried tomatoes are delicious additions. Just be sure to pre-cook any watery vegetables.
• Experiment with different cheeses. Gruyère, sharp cheddar, or feta would all work beautifully in this recipe.
• To meal prep, bake the nests until the yolks are firm. Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30-60 seconds.
FAQ
Q: Is this vegetarian breakfast a good source of protein
A: Yes, these baked egg nests are an excellent source of vegetarian protein. Each serving provides 11 grams (0.39 oz / 11.1 g) of protein, primarily from the large egg and Swiss cheese, making it a filling and energizing start to your day.
Q: Can I use different vegetables in these egg nests
A: Absolutely! This recipe is very versatile. Feel free to swap the mushrooms for other vegetables like finely chopped spinach, bell peppers, or sun-dried tomatoes. For best results, be sure to pre-cook any watery vegetables to prevent the toast from becoming soggy.
Q: What other vegetarian cheeses can I use instead of Swiss
A: You can easily experiment with different cheeses. The recipe notes suggest that Gruyère, sharp cheddar, or feta would all be delicious vegetarian-friendly alternatives that work beautifully in these savory nests.
Q: How do I meal prep these vegetarian egg nests for the week
A: These nests are perfect for meal prep. Bake them until the yolks are firm, allow them to cool completely, and then store them in an airtight container in the fridge for up to 3 days. Simply reheat in the microwave for 30-60 seconds for a quick and savory breakfast.
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- Perfect Soft-Boiled Egg (Vegetarian)
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Cheese Mushroom Egg Nests
Ingredients
Method
- Adjust an oven rack to the lowest position and preheat the oven to 325°F / 165°C. Lightly coat 6 (6-ounce) ramekins with cooking spray and arrange them on a baking sheet.
- Using a rolling pin, flatten each slice of bread to about ⅛-inch thickness. Gently press one bread slice into each ramekin, lining the bottom and sides. The bread may overlap and extend over the top.
- In a small bowl, combine the chopped mushrooms, sliced green onion, and tarragon.
- Season with a pinch of salt and pepper.
- Divide this mixture evenly among the bread-lined ramekins. Carefully crack one egg into each nest.
- Top each with a sprinkle of Swiss cheese, paprika, and another light seasoning of salt and pepper.
- Bake for 20 to 25 minutes, rotating the baking sheet halfway through. The nests are ready when the egg whites are fully set and the yolks are thickened but still creamy. For firmer yolks, bake for a few minutes longer.
- Let the nests cool in the ramekins for 2 minutes before carefully running a knife around the edge to unmold.
- Transfer to plates and garnish with fresh tarragon leaves, if desired.
