Keto Recipes - Created Date : 29.11.2019

Baked Eggs with Mushrooms and Parmesan

Baked Eggs with Mushrooms and Parmesan



Baked Eggs with Mushrooms and Parmesan

posted by Kalyn Denny on February 12, 2016

This simple-but-delicious recipe for Baked Eggs with Mushrooms and Parmesan would be a great idea for breakfast on Valentine’s Day! The recipe can be low-carb, Keto, and gluten-free if you skip the toast, and it’s delicious any way you eat it. Use Breakfast Recipes to find more recipes like this one.

Some years I am a seriously bad blogger this time of year 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.

Heat the oil and saute one pound of brown Crimini 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.

Put mushrooms into 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.

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.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

Everything about these Baked Eggs with Mushrooms and Parmesan is a wonderful choice for the South Beach Diet. If you serve the eggs with whole wheat toast, this would be limited to Phase 2 or 3; without toast it would be great for Phase one. And if you skip the toast this is also gluten-free and a great option for other low-carb diets.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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!

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.

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.

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!

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!

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.

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.



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