Eggs are always an easy go-to when it comes to a filling breakfast, and these Eggs Baked in Portobello Mushrooms are perfect for a low carb Sunday brunch, or breakfast when you have a little bit more time to cook your eggs. Protein packed eggs, baked in a mushroom for a low carb alternative to putting them on bread and a layer of chopped spinach for a vegetable portion first thing.
This is one of our favourite low carb breakfasts. You just add some greens to a large mushroom cap, crack an egg in to it, season and put in the oven until the egg is cooked to your liking. There are so many ways you can adapt this recipe too, with different vegetables or even some chopped up bacon.
Jump to:
Why should you try it?
- Great source of protein, vitamins and minerals
- Ready in just 20 minutes
- Can be eaten for breakfast, lunch or dinner
- Only 177 calories for 2 mushrooms and eggs
Step by step
One: Peel the Portobello mushroom caps "skin" so they are no longer dirty. This is better than washing them, as they will absorb water. Remove the stalks.
Two: Place on a baking tray, stem side up.
Three: Divide the spinach between the mushrooms.
Four: Carefully crack an egg in to each mushroom.
Five: Season with salt and pepper and bake in a preheated oven at 200C for 15-18 minutes, until the white of the egg is cooked.
Healthy benefits of mushrooms
Whilst the eggs are really the star of this dish (I mean, look at that yolk), I think we need to give a bit of praise to the mushroom. Not just in this dish, but in all dishes! They have a real meaty texture and are a great source of vitamin D, Iron and Potassium.
What we love most about mushrooms, portobello mushrooms in particular, is that they make a great base or carrier for other ingredients to create a delicious and light meal.
Not only are they the perfect size to crack a medium egg in to, but have you tried our Portobello Mushroom Pizzas? The perfect quick and easy low carb pizza option.
Baked eggs
When I asked you guys what kind of recipes you wanted to see more of, low carb breakfast options was a popular one. Whilst I am totally not anti-carbs (hello potato obsession), starting the day with a carb heavy meal can make me feel more like having a nap than taking on the day.
It can be so easy to just grab some toast for a quick breakfast, but low carb options can be filling too, and these Eggs Baked in Portobello Mushrooms definitely are! Mushrooms are nice and meaty, and also fairly solid so they make a good base and bread substitute.
What else to add
I think these are a pretty impressive brunch option to serve to a crowd, if you want something that takes almost no effort at all. The great thing about them is that they are so easy to adapt.
We just added loads of spinach, as our green vegetable intake has been a little on the low side recently, but you could add peppers and onions or even some ham/bacon if you want meat in them.
If you wanted to jazz these up even more, then add some cheese on top and they are kind of like breakfast mushroom pizzas. These are a great way to use up leftovers.
Extra tips
- Use the best quality and freshest eggs you can, as it will make a difference.
- You don't have to use spinach in this, you can swap it for other leafy greens like kale.
- Want more of a meaty dish? Add some chopped cooked bacon at the same time as the spinach.
More egg recipes
| Do you want to be kept up to date on more delicious posts like this? Please subscribe to the blog mailing list (it takes 30 seconds). Click here to sign up. |
If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.
DON’T FORGET TO RATE THE RECIPE ↓
Recipe card
Eggs Baked in Portobello Mushrooms
Ingredients
- 4 Portobello mushrooms
- 4 Medium eggs
- 2 Handfuls of spinach, chopped
- 1 pinch Sea salt and black pepper
- 2 tbsp fresh basil chopped
Instructions
- Peel the portobello mushroom caps so they are no longer dirty (this is better than washing them so they don't absorb water) and remove stem.
- Divide the spinach between each mushroom and then carefully crack an egg in to each and sprinkle with salt and pepper.
- Put in a pre-heated oven at 200C and cook for 12-15 minutes until the whites of the egg are cooked.
- Sprinkle basil on top before serving.
Notes
- Use the best quality and freshest eggs you can, as it will make a difference.
- You don't have to use spinach in this, you can swap it for other leafy greens like kale.
- Want more of a meaty dish? Add some chopped cooked bacon at the same time as the spinach.
Nutritional Information
Pris
These look FANTASTIC!!!! What a brilliant idea! So simple to make and the most incredible presentation. Talk about fancy :-)
camila hurst
wow this is beautiful!! I'd love to give this a go!!! my husband would love if I made him that for breakfast!
Angela Ricardo Bethea
OMG! These eggs baked in Portobello Mushroom looks really delicious and it makes me feel so hungry. I will absolutely try this recipe, my hubby would love this for sure.
Becca Talbot
My goodness! It's like the breakfast of champions here! They look so tasty, but also super healthy x
Laura Dove
What a fab idea!! I haven't seen this done like this before, they look great and Im sure they taste delicious!
Bethany
These sound fantastic, I love eggs, and I love mushrooms so what could be better. You always make it sound so much more exciting and easy to do.
Rachel Evans
I love how many veggies you have packed into this recipe with the extra spinach as well :)
Bella and Dawn at Dear Mummy Blog
We love eggs but never thought about eggs baked in portobello mushrooms, this would be a great healthy snack for us x