These baked mushrooms with eggs are a wonderful low carb breakfast, with hardly any preparation required.
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I’m always on the lookout for easy low carb breakfasts – and this certainly works for me! Hardly any prep required, which means while it is cooking I can get on with other morning tasks. It’s also a super easy recipe to increase if cooking for more than one person – plus you can add in any spices or seasoning that you fancy.
Set the oven rack in the center of the oven and preheat the broiler to high. Place two portabello mushrooms on a baking tray lined with foil or a silicone mat (I love this quarter sheet one). Season with olive oil spray, salt and pepper. Broil the mushrooms for 5 minutes. Broiling the mushrooms before baking helps release some of the water so that the final dish isn’t too soggy.
Flip the mushrooms over, oil and season again, then broil for another 5 minutes.
Switch the oven from broil to bake, at a heat of 400F. When the oven is up to temperature, crack an egg into each mushroom, then bake for 10-15 minutes until the egg white has set.
Garnish with black pepper and finely chopped fresh parsley.
Baked Mushrooms with Eggs - easy #lowcarb breakfast recipe Click To Tweet