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Baked Mushrooms with Eggs

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These baked mushrooms with eggs are a wonderful low carb breakfast, with hardly any preparation required.Baked Mushrooms with Eggs - easy low carb and keto breakfast or brunch recipe

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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.

Baked Mushrooms with Eggs - easy low carb and keto breakfast or brunch recipe

 

How to Make Baked Mushrooms with Eggs

Place two portabella mushrooms on a baking tray lined with foil or a silicone mat (I love this quarter sheet one). Bake the mushrooms in a preheated oven for ten minutes. Drain any excess liquid, then crack an egg into each mushroom cup. Season with salt and pepper, then CAREFULLY return it to the oven, making sure not to spill any of the egg out of the mushroom. (If this happens, just let it cook as it falls, then scoop it afterwards  – it won't look so pretty, but it will taste just the same!

Bake for a further 10 minutes or until the egg white has set. Garnish with finely chopped fresh parsley.Baked Mushrooms with Eggs - easy low carb and keto breakfast or brunch recipe

 

Baked Mushrooms with Eggs - easy #lowcarb breakfast recipe Click To Tweet

Baked Mushrooms with Eggs

Baked Mushrooms with Eggs

Yield: 1 Serving
Prep Time: 1 minute
Cook Time: 20 minutes
Total Time: 21 minutes

These baked mushrooms with eggs are a wonderful keto and low carb breakfast, with hardly any preparation required.

Ingredients

  • 2 portabella mushrooms, stem removed, wiped clean
  • salt and black pepper
  • 2 eggs
  • 1 tbs chopped fresh flat-leaf parsley

Instructions

  1. Preheat the oven to 380F.
  2. Place the mushrooms on a baking tray lined with foil or silicone mat. Bake for 10 minutes.
  3. Drain any excess liquid, then crack an egg into each mushroom cup. Season with salt and pepper, then CAREFULLY return it to the oven.
  4. Bake for a further 10 minutes or until the egg white has set. Garnish with finely chopped fresh parsley.

Notes

5g net carbs per serving (whole recipe)

Nutrition Information
Yield 1 Serving Size Whole recipe
Amount Per Serving Calories 162Total Fat 8gSaturated Fat 2gCholesterol 327mgSodium 140mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 4gProtein 14g
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Baked Mushrooms with Eggs | Na 'n baie besige dag!

Sunday 13th of January 2019

[…] Nutrition Facts Baked Mushrooms with Eggs Amount Per Serving Calories 162Calories from Fat 72 % Daily Value* Total Fat 8g12% Saturated Fat 2g10% Cholesterol 327mg109% Sodium 140mg6% Potassium 732mg21% Total Carbohydrates 7g2% Dietary Fiber 2g8% Sugars 4g Protein 14g28% Vitamin A9.5% Calcium4.9% Iron11.5% * Percent Daily Values are based on a 2000 calorie diet. This recipe was printed from: https://stepawayfromthecarbs.com/baked-mushrooms-eggs/ […]

Pamela

Wednesday 15th of March 2017

This recipe looks Simple and Healthy! It's also a quick recipe to make for breakfast. :)

Daniel Helfen

Sunday 7th of January 2018

Yeah, it's a quick recipe for breakfast.

Mushroom with Egg is really delicious and both ingredients in this recipe are good for health.

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