Baked Eggs with Mushrooms and Parmesan
This simple-but-delicious recipe for baked eggs with mushrooms and Parmesan would be a great idea for breakfast on Valentine’s Day! The recipe can be low-carb, Keto, and gluten-free if you skip the toast, and it’s delicious any way you eat it. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
Some years I am a seriously bad blogger this year when it comes to ideas for Valentine’s Day (although there are lots of ideas on my Pinterest board for Kalyn’s Kitchen Healthy Valentine’s Day Recipes
and I have a post with Low-Sugar and Sugar-Free Chocolate Treats
if you’re looking for desserts.)
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.
Heat the oil and saute one pound of brown crimini 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.
Put mushrooms into 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.
Baked Eggs with Mushrooms and Parmesan
(Makes 2 servings; can be increased and baked in a large casserole dish instead of individual dishes.)
1 lb. brown Crimini (Baby Bella) mushrooms, washed and thickly sliced
1 T olive oil
salt and fresh ground black pepper to taste
2-3 tsp. freshly grated Parmesan
2-3 tsp finely chopped parsley for garnish (optional)
freshly made whole wheat toast for serving with the eggs (optional)
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.
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.
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about this breakfast idea 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. Without toast this is also gluten-free and a great option for most other low-carb diets.
Find More Recipes Like This One:
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, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Fun Ideas with Baked Eggs:
Baked Eggs ~ Use Real Butter
Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs ~ 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