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Baked Eggs with Mushroom and Parmesan

Are you looking for a delicious and nutritious breakfast option? Baked eggs with mushroom and Parmesan might be the perfect choice for you. This dish is not only easy to make but also packed with protein and essential nutrients.

What are the benefits of baked eggs?

Baked eggs are a great source of high-quality protein, which is essential for building and repairing tissues in the body. They also contain important vitamins and minerals like vitamin B12, selenium, and choline.

How do mushrooms enhance the dish?

Mushrooms are low in calories but high in antioxidants and fiber. They add a savory flavor and meaty texture to the baked eggs, making the dish more satisfying and nutritious.

Why is Parmesan cheese a good addition?

Parmesan cheese is a rich source of calcium and protein. It adds a salty and nutty flavor to the baked eggs, enhancing the overall taste of the dish. Additionally, Parmesan cheese is a good source of vitamin A and phosphorus.

Overall, baked eggs with mushroom and Parmesan is a well-rounded breakfast option that provides a good balance of protein, vitamins, and minerals. Give this recipe a try for a delicious and nutritious start to your day!

Yield: 2 servings | Prep time:20min | Cook time:10min

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

  1. Preheat oven or toaster oven to 400F/200C.
  2. Spray 2 individual baking dishes or a flat casserole dish with non-stick spray.
  3. Wash mushrooms and spin dry or dry with paper towels.
  4. Slice mushrooms into slices about 1/2 inch thick.
  5. 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.
  6. Season mushrooms with a little salt and fresh ground black pepper and quickly transfer to baking dishes.
  7. Break two eggs over the mushrooms in each individual dish (or four eggs over all the mushrooms in a casserole dish.
  8. 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.)
  9. Season eggs with a little salt and fresh ground black pepper to taste and sprinkle a little Parmesan over them.
  10. Bake eggs until they are done to your liking, about 10 minutes for firm whites and partly-soft yolks.
  11. If you want toast, make it while the eggs are baking.
  12. 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.

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