Baked Eggs In Portobello Mushroom

Eggs baked in portobello mushrooms make a fun weekend breakfast or a great lunch when served with a large salad.

Choose large, firm portobello mushrooms that are not too flat (or the egg will spill) or too deep (or the egg will take too long to cook).

Print Recipe
Baked Eggs In Portobello Mushroom
portabello mushroom eggs
Cuisine Low Carb
Prep Time 5 minutes
Cook Time 20 minutes
Servings
person
Ingredients
Cuisine Low Carb
Prep Time 5 minutes
Cook Time 20 minutes
Servings
person
Ingredients
portabello mushroom eggs
Instructions
  1. Preheat oven to 190°C
  2. Clean the portobello mushroom cap with a damp cloth, remove the stem and scrape out the gill so you have a well deep enough for the eggs.
  3. Rub a little olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Set the cap on a baking sheet.
  4. Place the bacon and onion inside the mushroom cap. Carefully crack your eggs and drop them into the mushroom cap. Sprinkle with seasonings and herbs of your choice.
  5. Carefully place the baking pan into the preheated oven and bake for 20-30 minutes. The amount of time required depends on the thickness of your mushroom and how you like your eggs cooked.
Recipe Notes

Serve with sauteed spinach