This post may contain affiliate links (disclosure).
These delicious and easy baked eggs in portobello mushrooms are a great low carb and keto friendly breakfast or brunch. Made with just two main ingredients, they take just 5 minutes to prep and can be made ahead of time.
I just know you are going to love these egg filled portobello mushroom caps! The eggs are so perfectly runny and they require minimal prep. The mushrooms and eggs are baked together in the oven for a fuss free breakfast that’s fancy enough to serve to guests.
Baked eggs in portobello mushrooms are low carb and keto friendly. With no added added sugar or processed ingredients they are paleo, gluten-free, dairy-free and vegetarian. Each stuffed mushroom is around 80 calories and they are low in fat.
Baked Eggs In Portobello Mushrooms Ingredients
With only two main ingredients, there’s no excuses not to try this delicious low carb breakfast!
- Portobello mushroom caps
- Salt and pepper
How To Make Baked Eggs In Portobello Mushrooms
This yummy mushroom and egg breakfast comes together so quickly and easily. They are ready to serve in 30 minutes and most of that time is hands off.
Preheat the oven and put the portobello caps on a baking sheet gill side up, sprinkle with salt and pepper and bake for 10 minutes.
Put portobellos with eggs in the oven and bake for 15 minutes.
What do you serve with these baked eggs and mushrooms?
This low carb breakfast is great by itself, feel free to serve it with a side of veggies for brunch or with a slice of toast if you like. These filled mushrooms aren’t just for breakfast, you can also serve them up for dinner, try them with:
- One Pan Kale With Bacon
- Air Fried Roasted Potatoes
- Roasted Cherry Tomatoes (Air Fryer Recipe)
- Pressure Cooker Mashed Sweet Potatoes
Can you make these baked eggs ahead of time?
Baked eggs in portobello mushrooms are a great option for meal prep breakfast. Let them cool completely before storing in an airtight container in the fridge. They will keep well for 3 to 4 days.
You can reheat them in the microwave for 1 1/2 to 2 minutes to serve, or heat them through in the oven.
Add-Ins To These Mushrooms and Baked Eggs
These baked eggs are delicious as they are, but you can easily add in other fillings if you like! Try adding these things into the mushroom caps before adding the egg:
Or try seasoning them with:
Baked eggs in portobello mushrooms for a healthy low carb breakfast
This is such a great low carb breakfast option, made with simple and unprocessed ingredients, they are such a great way to start the day. The mushrooms are so meaty and their earthiness works so well with the rich and creamy egg.
Eggs are rich in vitamins D, B6 and B12 as well as minerals like zinc and iron. They contain a good amount of protein and are loaded with healthy fats.
Portobello mushrooms contain a lot of antioxidants and are high in vitamin D and B. They are naturally low in calories, fat and sodium and are a good source of dietary fiber.
Use Fresh Eggs!
For the best tasting breakfast, make sure your eggs are fresh, and if possible, buy free run / organic eggs.
To check if your eggs are fresh before using them, place them in a bowl of water. If they sink to the bottom they are good to use. If they float to the top, it’s best to discard them.
How To Prep Portobello Mushrooms
It’s best not to wash mushrooms under water as they will absorb the water and steam when they are cooked which can make them mushy.
You can either wipe the mushrooms with a damp cloth, or peel off the outer skin.
More Easy Low Carb Breakfast Recipes
- Easy Yogurt With Berries And Nuts
- Scrambled Eggs with Cauliflower
- Blueberry Pancakes (Keto)
- Keto Eggs In A Nest With Veggies
Baked Eggs In Portobello Mushrooms
- 4 large portobello mushroom caps
- 4 eggs
- Salt and pepper to taste
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Put the portobello caps on a baking sheet gill side up, sprinkle with salt and pepper and bake for 10 minutes.
- Remove the mushrooms from the oven. Crack each egg into the portobello cap and sprinkle with some more salt and pepper. If needed, adjust the portobellos by turning them or putting them right next to each other or propping them with crimped up foil so the eggs don't slide out of them.
- Put portobellos with eggs in the oven and bake for 15 minutes.