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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.

Baked Eggs with Mushrooms and Parmesan found on KalynsKitchen.com

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.

Baked Eggs with Mushrooms and Parmesan found on KalynsKitchen.com
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.

Baked Eggs with Mushrooms and Parmesan found on KalynsKitchen.com
Cook mushrooms until most of the liquid has evaporated,  They will shrink down a lot, like you see here.

Baked Eggs with Mushrooms and Parmesan found on KalynsKitchen.com
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.)

Baked Eggs with Mushrooms and Parmesan found on KalynsKitchen.com
Carefully break two eggs over the mushrooms in each dish.  Season eggs with salt and pepper to taste.

Baked Eggs with Mushrooms and Parmesan found on KalynsKitchen.com

Sprinkle a little fresh-grated Parmesan over the eggs.

Baked Eggs with Mushrooms and Parmesan found on KalynsKitchen.com
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 found on KalynsKitchen.com

Baked Eggs with Mushrooms and Parmesan
(Makes 2 servings; can be increased and baked in a large casserole dish instead of individual dishes.)

Ingredients:
1 lb. brown Crimini (Baby Bella) mushrooms, washed and thickly sliced
1 T olive oil
salt and fresh ground black pepper to taste
4 eggs
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)

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.

Instructions:

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:

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.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, 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

Baked Eggs with Mushrooms and Parmesan found on KalynsKitchen.com
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47 comments on “Baked Eggs with Mushrooms and Parmesan”

  1. I see definite breakfast-in-bed potential here! Great idea!

  2. Joanne, I like the way you think!

  3. This is my kinda breakfast and lunch and dinner… I would not want to share this breakfast with anyone! Including my Valentine!! 😉

  4. I have been wanting to try a baked egg recipe for ages … and I think i have some cremini mushrooms in the fridge from a recipe that I didn't make last week! Score!

  5. Kate, you have my permission to eat it all!

    Thanks Pam! And good toast is essential.

  6. This is also a great idea for a meatless evening meal–good timing since Lent has begun.

  7. Don't worry Kalyn, I am right there with you with the lack of V-Day recipes! Baked eggs are such a great idea for brunch and when you are feeding a crowd!

  8. I made this last night for myself and just halved the recipe. (In honor of the first day of Lent and my tradition of eating only eggs for protein that day.) So good and I baked it in the toaster oven in one of my low-sided soup/cereal bowls that is oven safe. Very good – I'll be making this again.

  9. I wish I had seen this recipe before I went grocery shopping (no mushrooms 🙁 ). I've never baked eggs but I'm made shakshuka with spinahc and feta (it was really good). If you made this dish that way you could save the casserole dishes and it would save time on clean-up.

  10. I love it — a deconstructed mushroom and cheese omelet!

  11. So glad people are liking this. And I do like the idea of making the whole thing in a skillet; going to try that!

  12. I have cremini at home; this is definitely tomorrow's breakfast. Thanks Kalyn!

  13. What a great idea of breakfast – I have two packs of portobello mushrooms sitting in my fridge from a class I was supposed to teach but was canceled due to the blizzard. This would be the perfect way to use some of them up. Making this for breakfast!

  14. Doren and Jeanette, yaay! Glad it's working for you.

  15. Eggs + muchrooms = A match made in heaven!

  16. I love you Kalyn. You are a genius. I am having this tomorrow for breakfast and now I can't wait to get up in the morning to try it! Better get to bed!

  17. Donna and Jacqueline, so glad you like it!

  18. Lover baked eggs – we have them often for a first course… Too lazy to do for breakfast 😉

  19. Made this for breakfast today and it was fabulous!! I sprinkled a bit of hot and spicy Spike seasoning on the eggs before baking just for a twist. This may be a "breakfast for supper" recipe too! Thanks, Kalyn!

  20. Love this recipe! Will be linking back to this in my upcoming post 🙂

  21. What an amazing breakfast! I can't get enough mushrooms!

  22. I've just come to make this and I thought I ought to let you know that your temperature conversion is way off! 400F = 200C (Just thought I'd save the metric users from cremated breakfast ;o) )

  23. Katy, thank you for catching that, and totally a typo because my metrics chart does say 400F=200C. Will fix right now.

  24. We made this last night as part of our Post hCG 21-days of basically Phase 1 South Beach…it's so satisfying. The thick cut 'shrooms are like chunks of meat and the egg broken and dripping down through them is just heavenly.

    Great recipe, Kalyn!
    marcia and jim in colorado

  25. Thanks, so glad you enjoyed it!

  26. Oh – yum. This sounds so good!
    I follow you on Pinterest and saw it there.

  27. What if I am lactose intolerance you cant use Parmesan cheese what can you use instead

  28. Can't wait to try this! And thank you for pointing out that baby bellas are the same as crimini, I never knew that!

  29. These look delicious. I would love to give these a try soon. I am trying to make breakfast at home more often than I go out for breakfast 😉

  30. Made this recipe this morning, with a major tweak. I added some heated up marinara sauce that I had in the fridge. It made the meal very enjoyable! I would definitely make it again.

    Also, not sure if anyone else had this problem, but I ended up having to bake the dish for close to 15 minutes to get the whites to set. Be sure to check before taking it out of the oven- a good jiggle will show if the whites are ready.

  31. I am lactose intolerant and I used parm cheese. Hard cheeses have little to almost no lactose. Eat and enjoy!

  32. Thanks for a great breakfast idea. Where did you get the bowls?

  33. So why bother to bake it? Use two pans and it is ready at the same time without the baking time. Saute the mushrooms in one, eggs in the other and viola plate both items and done.

  34. Made this today My husband loved it, used shredded cheddar, very good.

  35. love this, mushrooms, would never have thought to put them together with the eggs, or even the eggs over the mushrooms, even kind of a steaky flavor, same with the parmesan, thank you

  36. Thank you for sharing this! I am wondering if you have the recipe for the freshly made whole wheat toast? They look delicious! Thanks!

    • The toast is just made with whole grain bread that was purchased. Most likely the thin-sliced Dave's Seed Bread which has only 8 net carbs per slice, but since this is four years ago I can't say for sure. Just toasted in a toaster oven!

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