Egg and Mushroom Bake

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Baked Eggs and Mushrooms

A very flavorful casserole of well-seasoned sautéed mushrooms, baked with eggs and Parmesan. Excellent for breakfast or as a vegetarian dinner.

Egg and Mushroom Bake
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast, Brunch, Vegetarian, Gluten-Free, Low-Carb, Primal
Yield: 2 servings
  • 2 teaspoons olive oil for baking dishes
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 16 oz baby Bella mushrooms, washed, dried and sliced
  • ¼ teaspoon kosher salt, divided
  • ¼ teaspoon black pepper, divided
  • 4 large eggs
  • 2 teaspoons grated Parmesan
  • 2 teaspoons chopped parsley
  1. Preheat oven to 400 degrees F. Brush two small, flat gratin dishes (mine hold 1 cup and measure 4 X 6 inches) with olive oil.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, about 2 minutes. Add the garlic, the mushrooms, ⅛ teaspoon kosher salt and ⅛ teaspoon black pepper. Cook, stirring, until mushrooms have released their liquids and are tender, about 5 minutes.
  3. Divide the mushrooms among the prepared baking dishes. Break two eggs on top of each dish. Sprinkle the eggs with the remaining salt and pepper and with Parmesan. Bake 10-12 minutes for cooked whites and semi-soft yolks. Garnish with parsley and serve.
Nutrition Per Serving
Calories: 308; Fat: 22g; Carbohydrates: 9g; Sugar: 4g; Sodium: 336mg; Fiber: 3g; Protein: 21g

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