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!
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
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 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.
Serving Size: 1
Amount Per Serving: Calories: 217Total Fat: 17gSaturated Fat: 4gUnsaturated Fat: 11gCholesterol: 374mgSodium: 479mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 13g
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 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.