Baked Eggs with Mushrooms and Parmesan
Baked Eggs with Mushrooms and Parmesan would be a great idea for a special low-carb breakfast and mushroom fans will love this recipe! And if you don’t have little gratin dishes like I used, just bake the eggs and mushrooms in a casserole dish!
Some years I am a seriously bad blogger when it comes to ideas for Valentine’s Day. But if your Valentine likes mushrooms, maybe I can redeem myself with this super-easy and tasty idea for Baked Eggs with Mushrooms and Parmesan.
When we tested this recipe Jake and I both agreed it would make a lovely Valentine’s Day breakfast, and it’s even easy enough to make in the morning before work in years when Valentine’s Day is on a week day. Or just make this any morning you want a breakfast that’s a bit special!
And everyone who likes eggs and loves mushrooms will swoon over this easy recipe. I hope you try it if you’re a mushroom fan like I am!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- brown Cremini mushrooms
- Olive Oil (affiliate link)
- salt and fresh ground black pepper to taste
- freshly grated Parmesan
- finely chopped parsley for garnish (optional)
What mushrooms can you use for the Baked Eggs with Mushrooms:
We loved this recipe with the brown Cremini mushrooms that are sometimes called Baby Bellas, but use any mushrooms you prefer.
How to Make Baked Eggs with Mushrooms and Parmesan:
(Scroll down for complete printable recipe.)
- Heat the oil and start to cook one pound of brown Cremini mushrooms (also called Baby Bellas). Season the mushrooms with a little salt and fresh ground black pepper.
- Cook mushrooms until most of the liquid has evaporated. They will shrink down a lot, like you see here.
- Divide mushrooms between mushrooms two ovenproof casserole dishes that you’ve sprayed with non-stick spray or olive oil. (Work quickly so the mushrooms stay hot.)
- Carefully break two eggs over the mushrooms in each dish. Season eggs with salt and pepper to taste.
- Sprinkle a little fresh-grated Parmesan over the eggs.
- Bake at 400F/200C until eggs are done to your liking, about 10 minutes for firm white and still partly-soft yolks. Serve hot.
- This is great with toast to dip into the egg, or skip the toast for a low-carb breakfast.
More Delicious Baked Eggs:
- Tuscan Baked Eggs with Tomatoes
- Mexican Baked Eggs
- Canadian Bacon Egg Cups
- Baked Eggs and Asparagus with Parmesan
- Baked Eggs with Avocado and Feta
- 1 lb. brown Cremini (Baby Bella) mushrooms, washed and thickly sliced
- 1 T olive oil
- salt and fresh ground black pepper to taste
- 4 eggs
- 1 T freshly grated Parmesan
- 1 T tsp finely chopped parsley for garnish (optional)
- Preheat oven or toaster oven to 400F/200C.
- Spray 2 individual baking dishes or a flat casserole dish with non-stick spray.
- Wash mushrooms and spin dry or dry with paper towels.
- Slice mushrooms into slices about 1/2 inch thick.
- Heat oil in a large frying pan over high heat and saute mushrooms until they have released all their liquid and the liquid has evaporated, about 6-8 minutes.
- Season mushrooms with a little salt and fresh ground black pepper and quickly transfer to baking dishes.
- Break two eggs over the mushrooms in each individual dish (or four eggs over all the mushrooms in a casserole dish.)
- If you’re not that experienced at breaking eggs, you can break each one into a small bowl and then gently pour it over the mushrooms. (If you don’t mind dirtying extra dishes, it would be nice to have each egg broken into a small dish so you can put them over the mushrooms as quickly as possible.)
- Season eggs with a little salt and fresh ground black pepper to taste and sprinkle a little Parmesan over them.
- Bake eggs until they are done to your liking, about 10 minutes for firm whites and partly-soft yolks.
- If you want toast, make it while the eggs are baking.
- Serve hot, with toast if desired.
Equipment: I baked my eggs in individual oven-proof baking dishes, but if you don’t have any dishes like this you can use a regular casserole dish and bake all the mushrooms and eggs in one dish.
Recipe created by Kalyn.
Amount Per Serving: Calories: 217Total Fat: 17gSaturated Fat: 4gUnsaturated Fat: 11gCholesterol: 374mgSodium: 479mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 13g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about these Baked Eggs with Mushrooms is great for low-carb and Keto diets if you skip the toast. They’re also a wonderful choice for the original South Beach Diet. If you serve the eggs with whole wheat toast, this would be limited to Phase 2 or 3 for South Beach; without toast it would be great for Phase one.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Baked Eggs with Mushrooms and Parmesan were first posted in 2013. The recipe was last updated with more information in 2024.