Preheat your oven to 400°F (200°C). Grease four 8-ounce ramekins with butter or cooking spray.

In a medium saucepan, heat a splash of extra-virgin olive oil over medium-high heat. Add minced shallots and sauté for about 3 minutes until soft and translucent.

Add sliced mixed fresh mushrooms and a pinch of kosher salt. Sauté for about 5 minutes until mushrooms soften and become fragrant. Stir in chopped thyme and remove from heat.

In a mixing bowl, crack the large eggs and add whole milk, kosher salt, and ground black pepper. Whisk until homogenous and slightly frothy.

Divide the sautéed mushroom mixture evenly among the ramekins. Sprinkle shredded mozzarella cheese generously over the mushroom mixture.

Pour the whisked egg mixture over the contents of each ramekin, filling just below the rim.

Place the ramekins on a baking sheet and bake for 20 to 25 minutes until puffed and golden brown on top.

Once baked, let the ramekins cool for a few minutes before serving.