Parmesan Mushroom Baked Eggs Recipe

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5 from 1 vote
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These Parmesan Mushroom Baked Eggs make the perfect busy morning breakfast or brunch recipe that doesn’t taste at all like it is a busy morning breakfast or brunch recipe.

Parmesan Mushroom Baked Eggs | ยฉaddapinch.com

What I mean to say is, these Parmesan Mushroom Baked Eggs take less than five ingredients, five minutes to assemble and about 15 minutes to bake, but taste like you’ve worked tirelessly over them for a whole lot longer.

Parmesan Baked Mushrooms

And we all know that some mornings, we just need a whole lot more than a pre-packaged breakfast to help us get through our day. Since these Parmesan Mushroom Baked Eggs are so quick to pull together and are packed with tons of flavor with little effort, you’ll turn to them time and again.

parmesan-mushroom-baked-eggs-DSC_6026

Here’s my Parmesan Mushroom Baked Eggs Recipe. I think you’ll love them!

Parmesan Mushroom Baked Eggs Recipe

5 from 1 vote
Parmesan Mushroom Baked Eggs make the perfect busy morning breakfast or brunch recipe that doesn’t taste at all like it is a busy morning breakfast or brunch recipe.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2

Ingredients

  • 4 Portobello mushroom caps
  • 4 eggs
  • 1 tablespoon grated mozzarella cheese, divided
  • 4 tablespoons grated Parmesan cheese, divided
  • Garnish with chives, optional

Instructions 

  • Preheat oven to 375ยบ F. Drizzle skillet or small rimmed baking sheet with olive oil. Arrange mushroom caps in skillet or baking sheet pan. Carefully break egg and place into mushroom cap, taking care not to burst egg yolk.
  • Top each egg in mushroom cap with a little of mozzarella cheese then with a tablespoon each of Parmesan cheese.
  • Bake until egg has set, mozzarella cheese has melted and Parmesan cheese has begun to brown slightly. Remove from oven and allow to set for about 3 minutes before serving. Top with chives as garnish, optional.

Nutrition

Calories: 228kcal | Carbohydrates: 8g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 342mg | Sodium: 339mg | Potassium: 751mg | Fiber: 2g | Sugar: 5g | Vitamin A: 612IU | Calcium: 203mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote (1 rating without comment)

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Recipe Review




10 Comments

  1. ashley - baker by nature says:

    Wow! This looks like the king of all baked eggs recipes!!!

  2. Winnie says:

    You rock! I have this on my list for next Sunday’s breakfast as it looks fabulous and it will be my last day of vacation so why not celebrate the day!

  3. Sandi graham says:

    Yum! I cannot wait to try this

  4. Des says:

    Love this idea! I tried baked eggs recently but it didn’t turn out well. I totally baked them too long and they weren’t in an edible dish. I am definitely going to try this!

  5. Julie @ Table for Two says:

    This is just so perfect in every way!!

  6. Jenna says:

    I really want these now!

  7. kelley says:

    This is fantastic! I think they’d be the perfect thing to serve at brunch over some greens and a side of fruit! Putting it in my mental recipe box for the next time I have the ladies over!!

  8. Liz @ The Lemon Bowl says:

    The how easy and delicious these are… love portabellos!!

  9. Tieghan says:

    Oh these are awesome! Heading for the recipe now!

  10. Chung-Ah | Damn Delicious says:

    Ahhhh, perfection. Eggs in a mushroom? Amazing. Heading over to get the recipe!