5 from 2 votes
Parmesan Mushroom Baked Eggs Recipe
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 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
Calories:
228 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 4 portobello mushroom caps
- 4 egg
- 1 tablespoon mozzarella cheese divided, grated
- 4 tablespoons Parmesan Cheese divided, grated
- chives optional, for garnish
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.
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Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
8g
(3%)
Protein
20g
(40%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
342mg
(114%)
Sodium
339mg
(14%)
Potassium
751mg
(16%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
612IU
(12%)
Calcium
203mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 228
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 342mg | 114% |
| Sodium | 339mg | 14% |
| Potassium | 751mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 612IU | 12% |
| Calcium | 203mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.