Cheese and Mushroom Egg Custard Pot recipe

Name: Cheese and Mushroom Egg Custard Pot
Total time: 35 min
Yield: 2 servings
Cuisine: British
Ingredients: 4 Eggs; 150g Greek Yoghurt; 80g Cheese; 150g Mushrooms; 1 pinch Salt; 1 pinch Black Pepper

A savoury baked egg custard with earthy mushrooms and a cheesy, creamy finish. This is a comforting, protein-rich dish that works well for breakfast, brunch or a light lunch.

35 min · Easy · British Jump to method

Ingredients

2 servings

4 Eggs
150g Greek Yoghurt
80g Cheese
150g Mushrooms
1 pinch Salt
1 pinch Black Pepper

Nutrition	Per serving
Calories	288 kcal
Protein	21.2 g
Carbohydrates	6.1 g
Fat	19.3 g
Saturated fat	9 g
Fibre	0.9 g
Sugar	4.6 g
Sodium	540 mg

Why this works

A protein-rich, fairly energy-dense savoury egg dish with moderate fat and saturated fat from the cheese and eggs.

High-quality protein. Eggs, Greek yoghurt and cheese provide a substantial amount of complete protein, supporting fullness and muscle maintenance.

Calcium source. Cheese and Greek yoghurt contribute calcium for bone health, though the exact amount will vary by cheese type and yoghurt fat content.

Sodium and saturated fat watch-out. Cheese and added salt raise sodium, while cheese and egg yolks contribute to saturated fat.

Method

Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
Lightly grease 2 small ovenproof ramekins or a small baking dish.
Slice the mushrooms and cook them in a dry frying pan over a medium heat until softened and any liquid has evaporated.
In a bowl, whisk the eggs with the Greek yoghurt until smooth, then stir in most of the cheese and the cooked mushrooms.
Season well with salt and black pepper if using, then divide the mixture between the ramekins.
Scatter the remaining cheese over the top.
Bake for 18–22 minutes, until just set in the middle and lightly golden on top.
Leave to stand for 2 minutes before serving hot.

Prefer the classic version? Classic Egg Custard

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