These baked eggs in portabella caps are so easy, healthy and incredibly delicious! Looking for a different way to serve eggs at breakfast, that doesn’t cost a whole lot of time to make? You will love these baked eggs. Even better, baked eggs in portabella mushroom caps are vegetarian, paleo, Keto and whole 30 compliant, so pretty much everyone can enjoy!
The baked eggs in portabella caps will also be great at weekend and special holiday brunches. They are elegant to serve for the very important persons!
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95% of time, our breakfasts are made from scratch, to start the day for my family with good nutrition! But often we are eating the same few staples in a rotation. I do rely on my rice cooker and Instant Pot a lot for congee I program to cook the night before, such as the millet porridge and the black rice and red bean congee. I also aim to serve eggs on most mornings, because they are very nutritious.
Anything I make in the morning need to be super time efficient. Well, as I try out new recipes, I really think the baked eggs in portabella caps are the perfect solution, because there isn’t a lot of chopping and prepping work for this recipe. While the portabella eggs are baking in the oven, I can do other things such as cutting up some fruits, prepping lunch and snacks for my kids, etc.
What are your favourite ways to eat eggs at breakfast? Would you try these baked eggs in portabella caps? I would be stoked if you make my recipes, so be sure to snap a picture and tag me on Instagram!
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These baked eggs in Portabella caps are so easy, healthy and incredibly delicious! Looking for a different way to serve eggs at breakfast, that doesn’t cost a whole lot of time to make? You will love these baked eggs. Even better, baked eggs in Portabella mushroom caps are vegetarian, paleo, Keto and whole 30 compliant, so pretty much everyone can enjoy!
- 4 organic eggs
- 4 portabella mushrooms
- 1/2 tsp sea salt or Himalayan salt
- 1/2 tsp garlic powder
- 2 tbsp healthy fat of your choice such as ghee, coconut oil, butter, lard, tallow, avocado oil, etc. (For paleo and whole 30, choose a dairy free cooking fat)
- black pepper to taste
- fresh herbs or green onions for garnish (optional)
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Preheat oven to 400ºF.
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Melt your cooking fat if you use one solid in room temperature, such as butter or tallow. Remove the stems of the portabella mushrooms, then brush the oil all over the mushroom caps both inside and outside.
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Sprinkle the inside of the mushroom caps evenly with garlic powder and sea salt.
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Crack the eggs and pour 1 egg into each mushroom cap. Place the mushroom caps on a baking sheet.
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Bake the portabella eggs for 20 minutes. Season with black pepper to taste.
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Top with fresh herbs or green onions for garnish. (Optional)
If you wanted to do one mushroom would the amount of time still be the same?
Yes, the time will still be the same no matter how many mushrooms you are cooking.
Ooh those eggs look like they are cooked to perfection! I love mushroom and eggs together, can’t wait to try this!
This looks very easy to prepare and I love those portobellos! Great idea 🙂
What a gorgeous and beautiful baked egg dish for brunch! And seriously, it couldn’t be easier… perfect!
This is brilliant! My husband will love it.
I was JUST thinking about how tired I am of the same old egg cup recipes and then I see this! This is such a good idea!
Your recipe images are stunning!! I need to give this a try it looks so delicious!
Tender mushrooms with a molten egg is enough to win me over!! Breakfast of champs!
Those egg yolks look so perfect! What a fun and healthy dish. Can’t wait to try this!
That is so much easier than I was envisioning! My oldest loves mushrooms – I can’t wait to make this for her!
What a yummy twist on baked eggs. It’s been too long since I had mushrooms, too. I’m going to have to get some and try this!