Last Updated on January 18, 2024 by Ellen Christian
You are going to love these baked eggs in portobello mushroom caps! Try my baked eggs in mushrooms tonight and see why it’s one of my favorite busy night recipes.
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Baked Eggs in Portobello Mushroom Caps
Back to school breakfasts mean different things for different people. For some, it’s cold cereal and breakfast pastries. For others, it’s eggs and bacon.
Others make muffins and French toast. While we enjoy all those things occasionally, with older kids I look for a breakfast that gets their attention.
Too often, they’re more likely to grab a coffee on the way to school and not worry about breakfast at all unless they’ve grabbed a donut or breakfast sandwich.
Since Sarah is gluten intolerant, I generally look for healthy gluten-free breakfast ideas. We avoid most of the gluten-free baked goods since no one likes the taste. These baked eggs in portobello mushroom caps are gluten-free, healthy and delicious.
Toppings for baked eggs
You can serve this as is and top it with a bit of salsa if you like. Or if you have a meat lover in your home, you can serve it with bacon, ham or sausage. To save time, prep the mushroom caps the night before and do everything except add the egg until right before you put it in the oven.
More egg recipes
- IHOP Bacon Temptation Omelette
- How to make scrambled eggs
- Cooking frozen bacon
- How to inject a turkey
Baked Eggs in Portobello Mushroom Caps
You are going to love these baked eggs in portobello mushroom caps! Try my baked eggs in mushrooms tonight and see why it’s one of my favorite busy night recipes.
Ingredients
- 2 portobello mushroom caps - the large ones
- 2 eggs
- fresh spinach
- salt and pepper
- olive oil
- cheese (optional)
Instructions
- Preheat the oven to 375F.
- Clean the portobello mushroom caps. I buy them already to use without stem, etc.
- Rub olive oil into the outside of the cap to prevent sticking.
- Place it on a cookie sheet so the open part of the cap is face up.
- Place a few fresh spinach leaves in the bottom of the cap.
- Sprinkle a tiny bit of cheese into the bottom if you are using it. Omit for paleo.
- Very carefully break an egg into each mushroom cap.
- Sprinkle with salt and pepper.
- Bake for 20 to 25 minutes depending on how big the cap is.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 206Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 200mgSodium: 328mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 12g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
This sounds delicious! Definitely sounds like a recipe I would make and need to try!
Thanks, Linette. Hope you have a chance to try it.
What a delicious recipe! I never thought of doing something like this with Portobellos.
Thanks, Melinda. I enjoyed it!
This is a cute idea, definitely something I would eat. I can’t wait to give this a try, thank you for sharing this recipe.
Always glad to share.
I have lots of eggs so I’m going to try this recipe. I’ll leave out the cheese since I’m not a fan. I’d go with hot salsa or in a pinch, hot sauce since I love the heat. Sounds good for any time, not just breakfast.
You could definitely leave the cheese out, Deb. I put a spoonful of medium salsa one mine and it was yummy!