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.
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This is one of our favourite low carb breakfasts. You just add some greens to a large mushroom cap, crack an egg into 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.
If you are looking for some other easy breakfast ideas, then why not try our simple Ham and Cheese Croissants, quick Microwave Porridge or our convenient Freezer Friendly Breakfast Burritos.
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Why You Will Love Them
- Healthy - Eggs are a great source of protein, vitamins and minerals
- Quick - This is ready in just 20 minutes.
- Can be eaten for breakfast, lunch or dinner - This meal is so versatile and we would happily eat it at any time of day.
- Low in calories - there are only 177 calories for 2 mushrooms and eggs.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Portobello mushrooms - There are large cap mushrooms. Try to choose ones that are all even in size.
- Eggs - We like to use golden yolk eggs because they look really good. We used a medium egg for this recipe, but that will depend on the size of your mushroom cap. Try to choose the highest welfare eggs that you can.
- Spinach - An easy way to give a green vegetable boost to the eggs. Use fresh rather than frozen.
- Basil - This adds lots of flavour, and some freshness too. You could use parsley, dill or chives instead.
- Salt and pepper - season to taste.
Variations
We just added loads of spinach, but you could add bell 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. You can also add in some cooked and chopped sausage or bacon.
How to Make Eggs Baked in Mushrooms - Step by Step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: 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.
- Step 2: Place on a baking tray, stem side up.
- Step 3: Divide the spinach and basil between the mushrooms.
- Step 4: Carefully crack an egg into each mushroom.
- Step 5: Season with salt and pepper and bake for 15-18 minutes, until the white of the egg is cooked.
Serving Suggestions
If you are eating them by themselves, then a pinch of good sea salt and pepper adds loads of flavour. We are also partial to a good splash of hot sauce on these too.
Some kind of bread is a must with eggs, right? We love serving these with our Homemade Easy Bagels. Or if you want to try making your own loaf of bread, then why not try our Easy White Loaf Recipe? You could also fold them up in our Homemade Flatbreads with some beans, salsa and guacamole for a breakfast wrap/burrito.
If you want something extra with your eggs, then we recommend some bacon and our Air Fryer Bacon recipe keeps it a lighter option. You could also add sausages (see how to cook sausages in the oven), smoked salmon or mushrooms.
Storage
These are best eaten straight away, however if you do have any leftover then you can put them in an air tight container and store them in the fridge until the next day.
Extra Tips
- Use the best quality and freshest eggs you can, as it will make a difference. Place the egg in a bowl of water, and if it sinks, it is fresh. Floating eggs should be thrown away because they are too old.
- Let refrigerated eggs reach room temperature before cooking.
- 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.
- Make sure you season these eggs really well - it really will make a difference to the flavour. Seeing as this is such a simple recipe, a generous pinch of sea salt and black pepper will be needed.
Frequently Asked Questions
Yes, as long as there is no cross contamination, then this can be gluten free. Just be careful that whatever you are serving it with is gluten free too.
The cooking times are given as a guide, depending on how you like your eggs cooked. However, it will also depend on the size of the eggs you are using, and also your oven. Some ovens cook hotter and some colder - you will know your oven best. Check the eggs after 10 minutes and then cook them until they are done to your liking. They do change very quickly though, so check through the oven window every 30-60 seconds after the 10 minutes.
Yes, although you will find eggs with other dairy products, they are actually dairy free.
Yes, eggs are great for creating keto friendly meals and these eggs baked in mushrooms are suitable for people on keto diets.
More Egg Recipes
If you've tried this recipe, let us know how you got on in the comments below.
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Recipe
Eggs Baked in Portobello Mushrooms
Ingredients
- 4 Portobello mushrooms
- 4 Eggs
- 60 g (2 cups) of Spinach - chopped
- 1 pinch of Sea salt and ground black pepper
- 2 tablespoon of Fresh basil - chopped
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Peel 4 Portobello mushrooms so they are no longer dirty (this is better than washing them so they don't absorb water) and remove stem.
- Place on a baking tray, stem side up.
- Divide 60 g of Spinach and 2 tbsp of Fresh basil between the mushrooms.
- Carefully crack 4 Eggs into the mushrooms.
- Season with 1 pinch of Sea salt and ground black pepper and bake for 15-18 minutes, until the white of the egg is cooked.
Recipe Tips
- Use the best quality and freshest eggs you can, as it will make a difference. Place the egg in a bowl of water, and if it sinks, it is fresh. Floating eggs should be thrown away because they are too old.
- Let refrigerated eggs reach room temperature before cooking.
- 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.
- Make sure you season these eggs really well - it really will make a difference to the flavour. Seeing as this is such a simple recipe, a generous pinch of sea salt and black pepper will be needed
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Kerry says
Really nice, just a little watery but I used frozen spinach, so that is probably why! I added a slice of toast. Thanks for the recipe.
Dannii Martin says
Yes, if you are using frozen spinach then you need to let it thaw and squeeze out all the extra liquid. The mushrooms already produce a lot of liquid.
Pris says
These look FANTASTIC!!!! What a brilliant idea! So simple to make and the most incredible presentation. Talk about fancy :-)
Becca Talbot says
My goodness! It's like the breakfast of champions here! They look so tasty, but also super healthy x
Maeve Moore says
Breakfast of "champignon"s :)
Dannii says
haha, very "punny".
Laura Dove says
What a fab idea!! I haven't seen this done like this before, they look great and Im sure they taste delicious!
Bethany says
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 says
I love how many veggies you have packed into this recipe with the extra spinach as well :)
Bella and Dawn at Dear Mummy Blog says
We love eggs but never thought about eggs baked in portobello mushrooms, this would be a great healthy snack for us x
Sarah Ann says
Eggs and mushrooms are two of my favourite breakfast ingredients, but I usually have them fried and wedged between two slices of bread. This looks so yummy and a great way to cut out carbs, which is something I'm really trying to do just now.
Charli Bruce says
Eggs and mushrooms, two of my favourite things! They sound delicious as always x
GiGi Eats says
I HAVE NEVER tried baking an egg for some reason which is nuts in my mind! Perhaps because the universe wanted me to wait to see your delicious recipe first, so I would do it RIGHT!
Anosa says
I am not one to eat mushrooms but when there with eggs I gobble them up pretty quickly, loving this recipe.
Fearne Adams says
We have been eating a lot more mushrooms since trying to have more meat free meals, but my husband still isn’t a huge fan. He loves eggs though, so this might persuade him.
Tina says
Those eggs look perfect. I would have some bread with these as a post workout breakfast, but I love this idea. Keep them coming!