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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 | ©addapinch.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

Camping 20 mins

Prep Time 5 mins
Cook Time 15 mins
Servings 2
Course Breakfast
Cuisine American
Author Robyn Stone | Add a Pinch
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.

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 375º 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.

Nutritional Information

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

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Camping Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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