Sunday Sunshine Baked Eggs in Mushrooms
Sunday Sunshine Baked Eggs in Mushrooms is a wholesome, low-carb breakfast featuring large portobello mushrooms filled with baked eggs, herbs, and cheese. It’s a flavorful, beautiful dish perfect for a relaxed weekend morning.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Yield: 2–4 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 4 large portobello mushroom caps (stems and gills removed)
- 4 large eggs
- 2 tbsp olive oil or melted butter
- 2 cloves garlic, minced
- 2 tbsp fresh thyme or parsley, chopped
- 1/2 cup shredded cheese (cheddar, mozzarella, or Parmesan)
- Salt and pepper, to taste
- Optional toppings: cherry tomatoes, spinach, chili flakes, green onions
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushroom caps and remove stems and gills with a spoon.
- Brush both sides with olive oil and place on a parchment-lined baking sheet.
- Sprinkle inside with salt, pepper, and minced garlic.
- Carefully crack an egg into each mushroom cap.
- Top with shredded cheese and herbs.
- Bake for 15–20 minutes, or until egg whites are set and yolks are slightly runny (or to preference).
- Garnish with fresh herbs and optional toppings before serving.
Notes
- Use large, deep mushroom caps to prevent egg spillage.
- For firmer mushrooms, bake them for 5 minutes before adding eggs.
- Customize with extra veggies or proteins under the egg.
- Best enjoyed fresh; reheating may change texture.
- Adjust baking time based on how runny you prefer the yolk.
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: 160
- Sugar: 2g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg
