Keto Baked Eggs In Mushroom Caps

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    10 min

  • cook time

    cook time

    23 min

  • ready time

    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

Keto Baked Eggs In Mushroom Caps

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Portabella Mushrooms, Raw

    Portabella Mushrooms, Raw

    6 ounce

  • Salt

    Salt

    0.5 teaspoon

  • Black Pepper

    Black Pepper

    0.25 teaspoon

  • Basil, Dried

    Basil, Dried

    0.5 teaspoon

  • Garlic Powder

    Garlic Powder

    0.5 teaspoon

  • Thyme, Dried

    Thyme, Dried

    0.25 teaspoon

  • Olive Oil

    Olive Oil

    1-½ tablespoon

  • Raw Egg

    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 1
  • 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 2
  • Step 3

    Crack one egg into each mushroom cap.
    Step 3
  • 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 1

  • Traci

    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.