#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
10 min
cook time
23 min
ready time
33 min
Keto Baked Eggs In Mushroom Caps
Yum, these mushroom caps are a fabulous lunch! They can also serve as a solid breakfast, thanks to the runny eggs in the middle of each mushroom. There is plenty of protein in this meal to keep you full, and the only fat is 100% healthy from a generous drizzle of olive oil. For meal prepping, you can season your mushrooms in advance, but wait until you’re ready to cook to crack the eggs inside.
Jessica L.
Net Carbs
2.8 g
Fiber
1.4 g
Total Carbs
4.8 g
Protein
8.3 g
Fats
15.8 g
190 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Portabella Mushrooms, Raw
6 ounce
Salt
0.5 teaspoon
Black Pepper
0.25 teaspoon
Basil, Dried
0.5 teaspoon
Garlic Powder
0.5 teaspoon
Thyme, Dried
0.25 teaspoon
Olive Oil
1-½ tablespoon
Raw Egg
2 large
Recipe Steps
steps 4
33 min
Step 1
Preheat an oven to 370 degrees. Prepare two large portabella mushroom caps by removing the stems and gently scooping some of the inside out with a spoon. You need a 1 - 1 ½ inch of space for the eggs to fit.Step 2
Set the mushrooms caps on a prepared sheet tray, with the tops against the tray. Sprinkle all the seasonings and olive oil over the mushrooms.Step 3
Crack one egg into each mushroom cap.Step 4
Bake the mushrooms for about 23 minutes for over-medium eggs. You can bake for more or less time to your liking. Enjoy hot!
Comments
Traci 5 years ago
These were so easy to make and they had amazing flavor with the seasoning sprinkled generously and then brushed over the inside with the olive oil. The only downside is the mushrooms produce a lot of liquid that had nowhere to run off from so the eggs basically poached in the mushroom liquid. Once my husband got past that we both enjoyed our meal. I made it for an easy dinner paired with some sausage patties.