Mushroom & Thyme Egg Bites

Prep Time: 15 minutes

Bake Time: 20–25 minutes

Total Time: 35–40 minutes

Servings: 6 servings (12 egg bites)

:: Ingredients

8 large eggs, room temperature

½ cup full-fat coconut milk

2 tablespoons olive oil, divided

½ teaspoon sea salt

¼ teaspoon black pepper (optional, omit if sensitive)

1 cup mushrooms, very finely chopped

1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried)

:: Instructions

Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin well or line with silicone liners.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add mushrooms and sauté for 4–5 minutes, until soft and most moisture has released. Stir in thyme and remove from heat.

In a bowl, whisk eggs, coconut milk, remaining olive oil, sea salt, and black pepper until smooth.

Divide mushroom mixture evenly among muffin cups.

Pour egg mixture over mushrooms, filling each cup about ¾ full.

Bake for 20–25 minutes, until set in the center and lightly puffed.

Cool for 5 minutes, then gently remove from the pan.

:: Texture & Flavor Notes

These egg bites are soft and custard-like with a savory, earthy flavor. The mushrooms add moisture and umami without heaviness, and thyme keeps the profile clean and balanced. They reheat well without becoming rubbery.

:: Storage

Refrigerate in an airtight container for up to 4 days

Freeze for up to 2 months

Reheat gently to preserve texture