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!
Some years I am a seriously bad blogger this time of year 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!
What ingredients do you need for this recipe?
- brown Cremini (Baby Bella) mushrooms
- olive oil
- salt and fresh ground black pepper to taste
- freshly grated Parmesan
- finely chopped parsley for garnish (optional)
How to Make Baked Eggs with Mushrooms and Parmesan:
(Scroll down for complete printable recipe.)
- Heat the oil and saute 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 Fun Ideas with Baked Eggs:
Baked Eggs ~ Use Real Butter
Tuscan Baked Eggs with Tomatoes ~ Kalyn’s Kitchen
Baked Eggs in Avocado ~ White on Rice Couple
Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro ~ Kalyn’s Kitchen
Eggs Baked in Cream ~ Sassy Radish
- 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 and Parmesan is a wonderful choice for the South Beach Diet. If you serve the eggs with whole wheat toast, this would be limited to Phase 2 or 3; without toast it would be great for Phase one. And if you skip the toast this is also gluten-free and a great option for other low-carb diets. If you want a really low-carb version, skip the toast and use a bit less mushrooms.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.