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!
Preheat oven to 400ºF.
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.
Sprinkle the inside of the mushroom caps evenly with garlic powder and sea salt.
Crack the eggs and pour 1 egg into each mushroom cap. Place the mushroom caps on a baking sheet.
Bake the portabella eggs for 20 minutes. Season with black pepper to taste.
Top with fresh herbs or green onions for garnish. (Optional)