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 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) Spinach - chopped
- 1 pinch Sea salt and ground black pepper
- 2 tablespoon 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 Spinach and 2 tablespoon Fresh basil between the mushrooms.
- Carefully crack 4 Eggs into the mushrooms.
- Season with 1 pinch 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
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.
Anna @AnnaTheApple says
These look delicious. I love eggs and I adore mushrooms.
I put on half a stone when I went to Florida for 10 days. I enjoyed every single thing I ate and regretted nothing. I'd have been sad had I not allowed myself to enjoy what I wanted. Getting back on track was easy as I was ready for "all the health" again haha.
Lisa Huff says
Such a healthy breakfast option, love that! And love that there's fresh herbs on top!
Kristen Greazel says
I love this idea. Mushrooms are so filling, I bet I would stay full all day.
Chichi says
This is a great low carb breakfast. Nice idea too. Portobello mushrooms would be the perfect base. Glad you enjoyed your vacation.
Jemma @ Celery and Cupcakes says
I really miss runny egg yolks! This looks lovely and I know it's something that I would really enjoy.
Claudia Lamascolo says
I have seen these in tomatoes and even in ham pouches but this is brilliant and my favorite so far ever wow I love mushrooms!
Lisa says
I’m not a massive fan of eggs like this, but do you think it would work with scrambled eggs in it?
Sadie says
Pizza eggs in a mushroom sounds amazing and my kids would love that for breakfast. Keep the breakfast ideas coming please. We are getting bored of cereal and toast.
Rachel says
Oh I so needed this! I went on a proper carb binge at the weekend and I am so bloated now. I like that you can add different things each time so they don’t get boring. Great idea Dannii xx
MELANIE EDJOURIAN says
This sounds like a nice simple recipe which is great. I love the mix of ingredients as they make it not only tasty but also nice and healthy too. YUM!!
Ana De- Jesus says
Baked or poached eggs are one of my favourite things to have for breakfast because like you said they are quite filling, plus are a great source of omega three. Totally pinned your recipe as well as it sounds delicious!
Jacqueline DiNuoscio says
The perfect low carb breakfast option! My mouth is watering!
Rhian Westbury says
This is one of my absolute favourites to do as I love portabella mushrooms x
Jill says
This is such a great idea for breakfast! So healthy and tasty.
Sharon says
What a wonderful way to start the day! I agree that consuming carbs in the morning make me groggy so this would be a great alternative to using bread or muffins.