Baked Eggs in Portobello Mushroom Caps

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I’m almost past the stage where I need to worry about back to school. I admit that after years of backpacks, crayons and stacks of forms to fill out, I’m almost ready for it. David graduated high school last year and he’s searching for full time employment. Sarah has one semester left at college and she’ll be looking for a job as well. Things are going to be different around here soon, ready or not.

Baked Eggs in Portobello Mushroom Caps

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.

Baked Eggs in Portobello Mushroom Caps

Yields 2

Baked Eggs in Portobello Mushroom Caps

5 minPrep Time

25 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 2 portobello mushroom caps - the large ones
  • 2 eggs
  • fresh spinach
  • salt and pepper
  • olive oil
  • cheese (optional)


  1. Preheat the oven to 375F.
  2. Clean the portobello mushroom caps. I buy them already to use without stem, etc.
  3. Rub olive oil into the outside of the cap to prevent sticking.
  4. Place it on a cookie sheet so the open part of the cap is face up.
  5. Place a few fresh spinach leaves in the bottom of the cap.
  6. Sprinkle a tiny bit of cheese into the bottom if you are using it. Omit for paleo.
  7. Very carefully break an egg into each mushroom cap.
  8. Sprinkle with salt and pepper.
  9. Bake for 20 to 25 minutes depending on how big the cap is.

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.

For more back to school ideas, check out a few of my favorite blogs:

Baked Eggs in Portobello Mushroom Caps



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  1. 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.
  2. 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.
  3. What a delicious recipe! I never thought of doing something like this with Portobellos. 
  4. This sounds delicious! Definitely sounds like a recipe I would make and need to try!

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