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Baked Eggs with Mushrooms and Parmesan

Baked Eggs with Mushrooms and Parmesan

I saw this recipe at Kalyn’s Kitchen recently and couldn’t stop thinking about it so I finally made it for lunch yesterday. I added garlic to my sautéed mushrooms but other than that kept it the same. The garlicky mushrooms tasted so good with the eggs and the salty Parmesan cheese. This lunch was really delicious and I will be making this dish for again for breakfast this weekend because I know my husband will love it too. Thanks for the great recipe Kalyn!

Baked Eggs with Mushrooms and Parmesan

Preheat the oven to 400 degrees. Coat a small individual baking dish with cooking spray.

Heat the olive oil in a skillet over medium high heat. Add the mushrooms and let them sit for 3 minutes before tossing them. Cook for another 2 minutes, or until golden brown. Add the minced garlic and season them with sea salt and freshly cracked pepper, to taste then cook for 1 minute, stirring constantly. Remove from heat and place the mushrooms into the baking dish.

Baked Eggs with Mushrooms and Parmesan

Crack the eggs on top of the mushrooms, season with sea salt and freshly cracked pepper, to taste then sprinkle with the Parmesan cheese.

Baked Eggs with Mushrooms and Parmesan

Place into the oven and bake for about 10-13 minutes or until the egg whites are set and firm but the yolks are still soft. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.

Baked Eggs with Mushrooms and Parmesan

 

Baked Eggs with Mushrooms and Parmesan

Baked Eggs with Mushrooms and Parmesan

Prep Time: 5 minutes
Servings: 1

Ingredients

  • 1 tsp olive oil
  • 5 oz button mushrooms thickly sliced
  • 1 clove of garlic minced
  • Sea salt and freshly cracked pepper to taste
  • 2 eggs
  • 2 tsp Parmesan cheese shredded
  • Fresh parsley chopped

Instructions

  • Preheat the oven to 400 degrees. Coat a small individual baking dish with cooking spray.
  • Heat the olive oil in a skillet over medium high heat. Add the mushrooms and let them sit for 3 minutes before tossing them. Cook for another 2 minutes, or until golden brown. Add the minced garlic and season them with sea salt and freshly cracked pepper, to taste then cook for 1 minute, stirring constantly. Remove from heat and place the mushrooms into the baking dish.
  • Crack the eggs on top of the mushrooms, season with sea salt and freshly cracked pepper, to taste then sprinkle with the Parmesan cheese.
  • Place into the oven and bake for about 10-13 minutes or until the egg whites are set and firm but the yolks are still soft. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.
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30 Comments

  1. This is pretty much my ideal breakfast… Or dinner!! And now I need to try the California Olive Ranch Limited Reserve olive oil! I had no idea it existed!

    1. Kat,

      I got these baking dishes at Home Goods but I have also seen the same ones at Cost Plus World Market. They come with a lid. They are so cute!

  2. Dear Pam,
    Another gorgeous looking dish, and amazing combination of flavours!! It looks ultra delicious!!
    Cheers and hope you have a fantastic weekend,

  3. Hi i thought this was quite interesting… any way i love cooking and i hope to become a nutritionist, but i am in high school and i am taking foods and we made Minestrone soup and i though it was really good so i was wondering if you have an Email so i can send it to you to tire it out if you want!?