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
- 2 portabella mushrooms stem removed, wiped clean
- olive oil spray
- salt and black pepper
- 2 eggs
- 1 tbs chopped fresh flat-leaf parsley
- Set the oven rack in the middle of the oven and preheat the broiler to high.
- Place the mushrooms on a baking tray lined with foil or silicone mat. Spray with olive oil spray and season with salt and pepper. Broil for 5 minutes.
- Turn the mushrooms over, spray and season again, then broil for another 5 minutes.
- Remove the mushrooms from the oven and switch it from broil to bake at 400F.
- Crack an egg over each mushroom and return to the oven for 10-15 minutes until the egg white has cooked.
- Serve garnished with extra black pepper and the chopped parsley.
5g net carbs per serving (whole recipe)
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