Take a trip to the Mediterranean with Greek Baked Eggs made with lamb, mushrooms, kalamata olives, tomatoes, and feta. Serve it for breakfast, brunch, or brinner.

I’m a picky breakfast person. It’s not that I don’t like breakfast food. It’s I can’t handle breakfast food so early in the morning. If I could drink my morning cup of coffee and skip breakfast altogether I would, but I would never last until lunchtime. It’s why I prefer eating either brunch or breakfast for dinner (known as brinner) because I’m more awake to enjoy it. Take eggs for example. I love my eggs runny, whether it’s over easy, sunny side up, poached, or baked. If the yolk is too solid, I don’t want it. Baked eggs are the easiest because you don’t have to babysit it on the stove. The problem is baked eggs alone doesn’t fill me up. I need it to be bulked up and substantial to get me through the day. Last year I made Baked Eggs in Cheesy Hash Brown Bowls. This year I went even more savory with these Greek Baked Eggs have ground lamb, cremini mushrooms, kalamata olives, tomatoes, oregano, parsley, and feta, all flavors reminiscent of the Mediterranean region. The runny egg yolk acts like a sauce for the lamb mixture. You can use toast to soak it all up once the bowl is empty. I personally like to grab a spoon afterwards and scrape the bowl clean.

Ground lamb can be expensive, which is why I incorporated mushrooms into the meat using The Blend technique. The Blend, invented by The Mushroom Council, is blending together finely chopped mushrooms with ground meat for a more nutritious, flavorful meal. Not only does using mushrooms adds more nutrients, it bulks up the volume of the meat, meaning you don’t need as much meat for the same amount of servings. It makes a pricier cut of meat like lamb last longer. I only used 1/4 pound of ground lamb and added 1/4 pound ground mushrooms, still totaling enough filling for four servings. The key is chopping your mushrooms finely enough to match the consistency of ground lamb. I used a mini food processor for easier chopping, but good knife skills works too.

I chose cremini mushrooms to pair with the lamb. Cremini mushrooms are white button mushrooms that are a little more aged and are browner, firmer, and more flavorful. You may recognize them in the store as baby bella or baby portobello mushrooms. In fact, if you let cremini mushrooms age even longer, they grow up to be big portobello mushroom caps. That’s probably why I love cremini much more than regular white mushrooms because portobello mushrooms are my favorite. Although you can’t taste the texture of the cremini mushrooms, you can taste their umami with the meat. Umami is difficult to describe, but think of it like tasting the mushroom flavor without the texture.

I used oven safe bowls for the baked eggs, but any large ramekins will work. If you don’t have any that are big enough, you can use an 8×8 pan or even an oven safe skillet. If you’re looking to save time in the mornings, you can cook the lamb filling ahead of time then all you have to do on the day of serving is add the egg and bake.
Greek Baked Eggs
Ingredients
Instructions
Disclosure: This post is sponsored by The Mushroom Council. Thank you for supporting me and the companies I work with as sponsored posts help pay for the costs of running Chocolate Moosey, including website hosting and groceries for recipe development.
Carolyn says
Best looking baked eggs I’ve seen! Love mushrooms and lamb.
Anna @ Crunchy Creamy Sweet says
I love late weekend breakfast. Sit down and enjoy without rush. This looks fantastic!
Laura says
Great recipes. You have such good ideas. I am diabetic and can adjust to my tastes and needs. Thank you so much!
Nicole says
This looks like my kind of breakfast! I’m more into savory than sweet and I love mushrooms in just about everything.
Lori @ Foxes Love Lemons says
Love this recipe! Sometimes I remember to grab mushrooms and use them to buik up a dish so I don’t have to buy quite so much meat, but I don’t remember to do that as often as I should. I need to start making it more of a habit.
Nutmeg Nanny says
I love making eggs in the morning but I hate cooking eggs in the morning. This simple baked idea just my solve all my problems! Love the addition of mushrooms. I’m happy eating them on almost anything :)