Baked Mushrooms with Eggs

StepAwayFromTheCarbs.com

4.50 from 2 votes

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

Print Recipe Pin Recipe

Prep Time 1

Cook Time 20

Total Time 21

Makes: 1 Serving

Net Carbs: 5

Calories: 162

Ingredients Method Nutrition Notes

Ingredients

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

Step-by-Step Instructions

Preheat the oven to 380F.
Place the mushrooms on a baking tray lined with foil or silicone mat. Bake for 10 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.
Bake for a further 10 minutes or until the egg white has set. Garnish with finely chopped fresh parsley.

Nutrition

Calories: 162kcalCarbohydrates: 7gProtein: 14gFat: 8gSaturated Fat: 2gCholesterol: 327mgSodium: 140mgFiber: 2gSugar: 4gNet Carbs: 5g

Notes

5g net carbs per serving (whole recipe)

Tried this recipe?

Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.