Baked Eggs in Portabella Mushroom Caps (Paleo, Keto, Whole 30)

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!

Course Breakfast
Cuisine American
Keyword egg
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 137 kcal
Author Yang


  • 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)


  1. Preheat oven to 400ºF.

  2. 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.

  3. Sprinkle the inside of the mushroom caps evenly with garlic powder and sea salt.

  4. Crack the eggs and pour 1 egg into each mushroom cap. Place the mushroom caps on a baking sheet.

  5. Bake the portabella eggs for 20 minutes. Season with black pepper to taste. 

  6. Top with fresh herbs or green onions for garnish. (Optional)