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Kalyn's Kitchen

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!

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Baked Eggs with Mushrooms and Parmesan found on KalynsKitchen.com

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!


Baked Eggs with Mushrooms and Parmesan found on KalynsKitchen.com

How to Make Baked Eggs with Mushrooms and Parmesan:

(Scroll down for complete printable recipe.)

  1. 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.
  2. Cook mushrooms until most of the liquid has evaporated,  They will shrink down a lot, like you see here.
  3. 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.)
  4. Carefully break two eggs over the mushrooms in each dish.  Season eggs with salt and pepper to taste.
  5. Sprinkle a little fresh-grated Parmesan over the eggs.
  6. Bake at 400F/200C until eggs are done to your liking, about 10 minutes for firm white and still partly-soft yolks.  Serve hot.
  7. 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

Baked Eggs with Mushrooms and Parmesan

Baked Eggs with Mushrooms and Parmesan

Yield 2 servings
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

This simple-but-delicious recipe for Baked Eggs with Mushrooms and Parmesan would be a great idea for breakfast that's a big special!

Ingredients

  • 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)

Instructions

  1. Preheat oven or toaster oven to 400F/200C.
  2. Spray 2 individual baking dishes or a flat casserole dish with non-stick spray.
  3. Wash mushrooms and spin dry or dry with paper towels.
  4. Slice mushrooms into slices about 1/2 inch thick.
  5. 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.
  6. Season mushrooms with a little salt and fresh ground black pepper and quickly transfer to baking dishes.
  7. Break two eggs over the mushrooms in each individual dish (or four eggs over all the mushrooms in a casserole dish.)
  8. 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.)
  9. Season eggs with a little salt and fresh ground black pepper to taste and sprinkle a little Parmesan over them.
  10. Bake eggs until they are done to your liking, about 10 minutes for firm whites and partly-soft yolks.
  11. If you want toast, make it while the eggs are baking.
  12. Serve hot, with toast if desired.

Notes

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.

Nutrition Information:

Yield:

2

Serving Size:

1

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Baked Eggs with Mushrooms and Parmesan finished dish in serving plate

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.

Pinterest image of Baked Eggs with Mushrooms and Parmesan

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    53 Comments on “Baked Eggs with Mushrooms and Parmesan”

  1. This recipe was super easy and delicious!! It also leaves you with a little wiggle room to put your own spin in it with other add-ons. Even my teenage son liked it!!!!