Savory Greek Baked Eggs with Lamb & Mushrooms: The Ultimate Mediterranean Brunch Recipe

Embark on a culinary journey to the sun-drenched Mediterranean with our delightful Greek Baked Eggs. This vibrant dish features a rich, savory blend of ground lamb, earthy cremini mushrooms, briny Kalamata olives, juicy tomatoes, and creamy feta cheese, all perfectly complemented by tender baked eggs. Whether you’re a morning person, a brunch enthusiast, or a fan of breakfast for dinner (brinner!), this recipe offers a wholesome and utterly delicious experience.

As someone who isn’t always keen on traditional breakfast fare early in the morning, I understand the struggle of needing a substantial meal to kickstart the day without the typical breakfast cravings. My perfect start involves a strong cup of coffee, but usually, I need something more robust to sustain me until lunchtime. This is precisely why I often find myself gravitating towards brunch or “brinner” – breakfast for dinner – when my palate is more awake and ready to appreciate a truly flavorful meal.

Take eggs, for instance. I adore them, but only when the yolk is perfectly runny, acting as a natural, luscious sauce. Whether it’s over easy, sunny side up, poached, or even baked eggs with ham and cheese, a solid yolk just doesn’t cut it for me. Baked eggs are a fantastic solution because they require minimal fuss; no need to stand over the stove constantly monitoring. However, a plain baked egg often leaves me wanting more. I need my morning (or mid-day, or evening) meal to be hearty and satisfying enough to fuel me through whatever comes next.

Last year, I experimented with savory baked eggs in cheesy hash brown bowls, which were a hit. This year, I’ve taken things up a notch with these incredibly savory Greek Baked Eggs. Inspired by the vibrant flavors of the Mediterranean, this recipe combines tender ground lamb, earthy cremini mushrooms, briny Kalamata olives, sweet tomatoes, fragrant oregano and parsley, and salty feta cheese. The runny egg yolk beautifully melds with this rich lamb mixture, creating an exquisite “sauce” that ties all the Mediterranean elements together.

Once you’ve devoured the main dish, you can use a slice of crusty toast or warm pita bread to soak up every last drop of the flavorful juices. Personally, I prefer to grab a spoon and scrape the bowl clean, ensuring not a single morsel of this deliciousness goes to waste. It’s a truly satisfying meal that transports your taste buds straight to the Greek islands with every bite.

Elevating Your Dish with “The Blend”: Lamb and Mushroom Harmony

Ground lamb, while incredibly flavorful, can sometimes be a more expensive ingredient. This is where “The Blend” technique, a brilliant innovation by The Mushroom Council, comes into play. The Blend involves finely chopping mushrooms and mixing them with ground meat, creating a dish that is not only more nutritious but also bursting with enhanced flavor. This technique is a game-changer for several reasons:

• Nutritional Boost: Mushrooms are packed with vitamins, minerals, and antioxidants, adding a healthy dose of goodness to your meal without compromising on taste.
• Extended Servings: By blending mushrooms with meat, you effectively increase the volume of the filling. This means you can use less meat for the same number of servings, making pricier cuts like lamb more budget-friendly and sustainable. In this recipe, for example, I used just 1/4 pound of ground lamb and combined it with 1/4 pound of finely chopped mushrooms, yielding enough robust filling for four substantial servings.
• Enhanced Flavor (Umami): Mushrooms are renowned for their rich umami flavor – that savory, fifth taste that makes food deeply satisfying. When blended with meat, they amplify the overall savoriness of the dish, creating a more complex and delightful taste profile.

The key to a successful “Blend” is to chop your mushrooms finely enough so that their consistency closely matches that of the ground lamb. I find that a mini food processor makes this task quick and easy, but excellent knife skills will also get the job done. The goal is for the mushrooms to seamlessly integrate with the meat, adding flavor and bulk without being distinctly noticeable in texture.

For this Greek Baked Eggs recipe, I specifically chose cremini mushrooms. These aren’t your average white button mushrooms; they are slightly more mature, which gives them a richer brown color, a firmer texture, and a more intense, earthy flavor. You might also know them by their common names: baby bella or baby portobello mushrooms. Interestingly, if you allow cremini mushrooms to continue growing, they eventually develop into the large, flat caps of portobello mushrooms, which are a personal favorite of mine. This lineage explains why cremini mushrooms offer a depth of flavor that I often prefer over their younger, milder white counterparts.

While the texture of the finely chopped cremini mushrooms virtually disappears into the lamb mixture, their umami contribution is undeniable. It’s a remarkable experience where you can distinctly taste the savory essence of the mushroom, enriching the overall flavor of the meat without any chewy or rubbery sensation. This makes “The Blend” technique particularly effective in savory dishes like these Greek Baked Eggs.

Serving and Customization Tips for Your Greek Baked Eggs

To bake these eggs, I used oven-safe bowls, but any large ramekins will work perfectly. If you don’t have individual oven-safe dishes large enough, don’t worry! You can easily adapt this recipe to an 8×8 inch baking pan or even a sturdy oven-safe skillet. Just ensure the pan is adequately sized to hold the lamb mixture and allow space for the eggs.

One of the best features of this recipe is its make-ahead potential, especially if you’re planning for a quick morning meal or a busy brunch. You can prepare and cook the savory lamb and mushroom filling in advance. Store it in an airtight container in the refrigerator for up to 3-4 days. Then, on the day of serving, simply warm the filling, divide it into your ramekins or pan, create wells, crack in your eggs, and bake until the whites are set and the yolks are just to your desired runniness. This simple step can save you significant time and effort, making a gourmet-style meal accessible even on hectic days.

These Greek Baked Eggs are incredibly versatile. While delicious on their own, they pair beautifully with a variety of accompaniments. Serve them with warm pita bread or crusty artisan toast for dipping, a side of fresh mixed greens with a light vinaigrette, or even a dollop of creamy Greek yogurt for a refreshing contrast. For an extra kick, a sprinkle of red pepper flakes can add a welcome heat.

Customization Ideas:

• Veggies: Add chopped spinach, bell peppers, or zucchini to the lamb mixture for more vegetables.
• Cheese: Experiment with different cheeses like grated halloumi, crumbled goat cheese, or a mix of cheddar and mozzarella if feta isn’t your only preference.
• Spice: A pinch of cayenne pepper or a dash of hot sauce can elevate the flavors for those who enjoy a spicier kick.
• Herbs: Fresh dill or mint can further enhance the Mediterranean profile.
• Meat Alternatives: If lamb isn’t available or preferred, ground beef, turkey, or even a plant-based meat substitute can work well with the Greek seasonings.

This dish truly embodies the spirit of flexible dining – it’s sophisticated enough for a leisurely weekend brunch, comforting enough for a hearty breakfast, and satisfying enough to be a delicious “brinner” centerpiece. It’s a testament to how simple ingredients, combined with thoughtful preparation, can create an unforgettable culinary experience.

Greek Baked Eggs with Lamb and Mushrooms

Yield:
4 servings

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Take a trip to the Mediterranean with Greek Baked Eggs made with savory lamb, earthy mushrooms, briny kalamata olives, ripe tomatoes, and salty feta. Serve this flavorful dish for breakfast, a leisurely brunch, or a satisfying brinner.

Ingredients

• 4 ounces (1/4 pound) cremini or baby bella mushrooms
• 4 ounces (1/4 pound) ground lamb
• 1/2 cup chopped onion
• 1 clove garlic, minced
• One 15 ounce can diced tomatoes, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 4 large eggs
• 1/4 cup sliced kalamata olives
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 400°F (200°C). Prepare four 12-ounce ramekins or oven-safe bowls. Alternatively, you can use an 8×8 inch oven-safe baking pan or skillet.
2. Using a food processor or a sharp knife, finely chop the mushrooms until they resemble the consistency of ground meat. In a large bowl, mix together the finely chopped mushrooms and ground lamb.
3. Heat a large skillet over medium-high heat. Once hot, add the lamb and mushroom mixture along with the chopped onion. Cook, breaking up the meat with a spoon, until the lamb is no longer pink, approximately 5-8 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the drained diced tomatoes, dried oregano, and salt.
4. Divide the lamb mixture evenly among the prepared ramekins (or pan). Create a small well in the center of the mixture for each egg. Carefully crack one egg into each well. Bake for 10-15 minutes, or until the egg whites are completely set and the yolks begin to thicken but remain beautifully runny. Garnish each serving with sliced Kalamata olives, crumbled feta cheese, and fresh chopped parsley before serving.

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We hope you enjoy this taste of the Mediterranean! Whether you serve it for an energizing breakfast, a relaxed brunch, or a comforting brinner, these Greek Baked Eggs with Lamb and Mushrooms are sure to become a new favorite in your culinary repertoire. Don’t hesitate to share your creations and feedback!

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.