February 12, 2019 — last updated January 6, 2024 by Kalyn Denny54 comments »
Baked Eggs with Mushrooms and Parmesan would be a great idea for a special low-carb breakfast and mushroom fans will love this recipe! And if you don’t have little gratin dishes like I used, just bake the eggs and mushrooms in a casserole dish!
PIN Baked Eggs with Mushrooms and Parmesan to try it later!
Some years I am a seriously bad blogger when it comes to ideas for Valentine’s Day. But if your Valentine likes mushrooms, maybe I can redeem myself with this super-easy and tasty idea for Baked Eggs with Mushrooms and Parmesan.
When we tested this recipe Jake and I both agreed it would make a lovely Valentine’s Day breakfast, and it’s even easy enough to make in the morning before work in years when Valentine’s Day is on a week day. Or just make this any morning you want a breakfast that’s a bit special!
And everyone who likes eggs and loves mushrooms will swoon over this easy recipe. I hope you try it if you’re a mushroom fan like I am!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- brown Cremini mushrooms
- Olive Oil (affiliate link)
- salt and fresh ground black pepper to taste
- eggs
- freshly grated Parmesan
- finely chopped parsley for garnish (optional)
What mushrooms can you use for the Baked Eggs with Mushrooms:
We loved this recipe with the brown Cremini mushrooms that are sometimes called Baby Bellas, but use any mushrooms you prefer.
How to Make Baked Eggs with Mushrooms and Parmesan:
(Scroll down for complete printable recipe.)
- Heat the oil and start to cook one pound of brown Cremini mushrooms (also called Baby Bellas). Season the mushrooms with a little salt and fresh ground black pepper.
- Cook mushrooms until most of the liquid has evaporated. They will shrink down a lot, like you see here.
- Divide mushrooms between mushrooms two ovenproof casserole dishes that you’ve sprayed with non-stick spray or olive oil. (Work quickly so the mushrooms stay hot.)
- Carefully break two eggs over the mushrooms in each dish. Season eggs with salt and pepper to taste.
- Sprinkle a little fresh-grated Parmesan over the eggs.
- Bake at 400F/200C until eggs are done to your liking, about 10 minutes for firm white and still partly-soft yolks. Serve hot.
- This is great with toast to dip into the egg, or skip the toast for a low-carb breakfast.
More Delicious Baked Eggs:
- Tuscan Baked Eggs with Tomatoes
- Mexican Baked Eggs
- Canadian Bacon Egg Cups
- Baked Eggs and Asparagus with Parmesan
- Baked Eggs with Avocado and Feta
Yield: 2 servings
Baked Eggs with Mushrooms and Parmesan
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
This simple-but-delicious recipe for Baked Eggs with Mushrooms and Parmesan would be a great idea for breakfast that's a big special!
Ingredients
- 1 lb. brown Cremini (Baby Bella) mushrooms, washed and thickly sliced
- 1 T olive oil
- salt and fresh ground black pepper to taste
- 4 eggs
- 1 T freshly grated Parmesan
- 1 T tsp finely chopped parsley for garnish (optional)
Instructions
- Preheat oven or toaster oven to 400F/200C.
- Spray 2 individual baking dishes or a flat casserole dish with non-stick spray.
- Wash mushrooms and spin dry or dry with paper towels.
- Slice mushrooms into slices about 1/2 inch thick.
- Heat oil in a large frying pan over high heat and saute mushrooms until they have released all their liquid and the liquid has evaporated, about 6-8 minutes.
- Season mushrooms with a little salt and fresh ground black pepper and quickly transfer to baking dishes.
- Break two eggs over the mushrooms in each individual dish (or four eggs over all the mushrooms in a casserole dish.)
- If you’re not that experienced at breaking eggs, you can break each one into a small bowl and then gently pour it over the mushrooms. (If you don’t mind dirtying extra dishes, it would be nice to have each egg broken into a small dish so you can put them over the mushrooms as quickly as possible.)
- Season eggs with a little salt and fresh ground black pepper to taste and sprinkle a little Parmesan over them.
- Bake eggs until they are done to your liking, about 10 minutes for firm whites and partly-soft yolks.
- If you want toast, make it while the eggs are baking.
- Serve hot, with toast if desired.
Notes
Equipment: I baked my eggs in individual oven-proof baking dishes, but if you don’t have any dishes like this you can use a regular casserole dish and bake all the mushrooms and eggs in one dish.
Recipe created by Kalyn.
Nutrition Information
Yield
2Serving Size
1
Amount Per ServingCalories 217Total Fat 17gSaturated Fat 4gUnsaturated Fat 11gCholesterol 374mgSodium 479mgCarbohydrates 9gFiber 0gSugar 0gProtein 13g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about these Baked Eggs with Mushrooms is great for low-carb and Keto diets if you skip the toast. They’re also a wonderful choice for the originalSouth Beach Diet. If you serve the eggs with whole wheat toast, this would be limited to Phase 2 or 3 for South Beach; without toast it would be great for Phase one.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Baked Eggs with Mushrooms and Parmesan were first posted in 2013. The recipe was last updated with more information in 2024.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.
Categories: Breakfast, Easy to Cook, Recipes, Gluten-Free, Low-Carb, South Beach Diet, Vegetarian Ingredients: Eggs, Mushrooms
originally published on Feb 12, 2019 (last updated Jan 6, 2024) by Kalyn Denny
54 commentsLeave a comment »
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Leave a Comment & Rate this Recipe!
Judy Dunn —Reply
I haven’t made this recipe yet, but I can’t wait until I do. It sounds to die for. Can’t wait.
Kalyn Denny —Reply
Hope you enjoy Judy!
Phyllis Nemchek —Reply
This was so so good and so easy! I had a bunch of extra spinach so I sauteed them with the mushrooms. Unfortunately I forgot to take a pic but this was well liked and will be made lots from now on! Thank you for posting and sharing!
Kalyn Denny —Reply
Phyllis, so glad you enjoyed it!
Vanessa —Reply
This recipe was super easy and delicious!! It also leaves you with a little wiggle room to put your own spin in it with other add-ons. Even my teenage son liked it!!!!
Kalyn Denny —Reply
So glad you enjoyed! I think the variations are endless!
N —Reply
This recipe was great, although 6 minutes was plenty, egg yolks were medium at that point.
A marvelous addition was garlic and onion to the mushroom. Mushrooms and eggs are a breakfast staple of mine, this just made them better!
Kalyn Denny —Reply
So glad you enjoyed it!
Pingback: 43 Absolutely Fantastic Parmesan Cheese Recipes You Just Have To Try - Pretty Rad Lists
Alejandra —Reply
Thank you for sharing this! I am wondering if you have the recipe for the freshly made whole wheat toast? They look delicious! Thanks!
Kalyn Denny —Reply
The toast is just made with whole grain bread that was purchased. Most likely the thin-sliced Dave's Seed Bread which has only 8 net carbs per slice, but since this is four years ago I can't say for sure. Just toasted in a toaster oven!
Sabrina —Reply
love this, mushrooms, would never have thought to put them together with the eggs, or even the eggs over the mushrooms, even kind of a steaky flavor, same with the parmesan, thank you
Kalyn Denny —Reply
So glad you like it!
joyce wilkinson —Reply
Made this today My husband loved it, used shredded cheddar, very good.
Kalyn Denny —Reply
So glad you liked it!
Kalyn Denny —Reply
Why bother to mention if it you prefer to make it another way? I prefer the eggs baked and one less pan, but you can certainly make it any way you would like.
Rachael Deocares —Reply
Thanks for a great breakfast idea. Where did you get the bowls?
Kalyn Denny —Reply
Rachel, glad you like it. I just lucked on to those bowls at a thrift shop, which is where I get a majority of my blog props!
Unknown —Reply
I am lactose intolerant and I used parm cheese. Hard cheeses have little to almost no lactose. Eat and enjoy!
Kalyn Denny —Reply
Thanks for sharing that info!
Molly —Reply
Made this recipe this morning, with a major tweak. I added some heated up marinara sauce that I had in the fridge. It made the meal very enjoyable! I would definitely make it again.
Also, not sure if anyone else had this problem, but I ended up having to bake the dish for close to 15 minutes to get the whites to set. Be sure to check before taking it out of the oven- a good jiggle will show if the whites are ready.
Kalyn Denny —Reply
Molly, glad you enjoyed it. And every oven is different, so thanks for that tip.
Stephanie Manley —Reply
These look delicious. I would love to give these a try soon. I am trying to make breakfast at home more often than I go out for breakfast 😉
Kalyn Denny —Reply
Thanks Stephanie, glad you like it. Breakfast at home for me too!
Lacey —Reply
Can't wait to try this! And thank you for pointing out that baby bellas are the same as crimini, I never knew that!
Kalyn Denny —Reply
You're welcome; hope you enjoy!
Kalyn Denny —Reply
Sorry, I have no idea.
donna Robey —Reply
What if I am lactose intolerance you cant use Parmesan cheese what can you use instead
Sam —Reply
Try nutritional yeast! It’s really great as a cheese substitute!
Janet —Reply
Oh – yum. This sounds so good!
I follow you on Pinterest and saw it there.Kalyn Denny —Reply
Thanks, so glad you enjoyed it!
yawningreyhound —Reply
We made this last night as part of our Post hCG 21-days of basically Phase 1 South Beach…it's so satisfying. The thick cut 'shrooms are like chunks of meat and the egg broken and dripping down through them is just heavenly.
Great recipe, Kalyn!
marcia and jim in coloradoKevin —Reply
What an amazing breakfast! I can't get enough mushrooms!
marla {Family Fresh Cooking} —Reply
Love this recipe! Will be linking back to this in my upcoming post 🙂
Mom's Caregiver —Reply
Made this for breakfast today and it was fabulous!! I sprinkled a bit of hot and spicy Spike seasoning on the eggs before baking just for a twist. This may be a "breakfast for supper" recipe too! Thanks, Kalyn!
katiez —Reply
Lover baked eggs – we have them often for a first course… Too lazy to do for breakfast 😉
Kalyn Denny —Reply
Donna and Jacqueline, so glad you like it!
Jacqueline Meldrum —Reply
I love you Kalyn. You are a genius. I am having this tomorrow for breakfast and now I can't wait to get up in the morning to try it! Better get to bed!
Donna —Reply
Eggs + muchrooms = A match made in heaven!
Kalyn Denny —Reply
Doren and Jeanette, yaay! Glad it's working for you.
Jeanette —Reply
What a great idea of breakfast – I have two packs of portobello mushrooms sitting in my fridge from a class I was supposed to teach but was canceled due to the blizzard. This would be the perfect way to use some of them up. Making this for breakfast!
Doren —Reply
I have cremini at home; this is definitely tomorrow's breakfast. Thanks Kalyn!
Kalyn Denny —Reply
So glad people are liking this. And I do like the idea of making the whole thing in a skillet; going to try that!
Lydia (The Perfect Pantry) —Reply
I love it — a deconstructed mushroom and cheese omelet!
Kali Bohannon —Reply
I wish I had seen this recipe before I went grocery shopping (no mushrooms 🙁 ). I've never baked eggs but I'm made shakshuka with spinahc and feta (it was really good). If you made this dish that way you could save the casserole dishes and it would save time on clean-up.
Lynn —Reply
I made this last night for myself and just halved the recipe. (In honor of the first day of Lent and my tradition of eating only eggs for protein that day.) So good and I baked it in the toaster oven in one of my low-sided soup/cereal bowls that is oven safe. Very good – I'll be making this again.
everydaymaven —Reply
Don't worry Kalyn, I am right there with you with the lack of V-Day recipes! Baked eggs are such a great idea for brunch and when you are feeding a crowd!
Kalyn Denny —Reply
Julie, great idea!
Julie —Reply
This is also a great idea for a meatless evening meal–good timing since Lent has begun.
Kalyn Denny —Reply
Kate, you have my permission to eat it all!
Thanks Pam! And good toast is essential.
Pam —Reply
I have been wanting to try a baked egg recipe for ages … and I think i have some cremini mushrooms in the fridge from a recipe that I didn't make last week! Score!
Diethood.com —Reply
This is my kinda breakfast and lunch and dinner… I would not want to share this breakfast with anyone! Including my Valentine!! 😉
Kalyn Denny —Reply
Joanne, I like the way you think!
Joanne —Reply
I see definite breakfast-in-bed potential here! Great idea!
