Something a little different for breakfast that takes minutes to prepare! These Baked Eggs in Mushrooms will put a smile on anyone’s face.
Mushrooms were made for stuffing for all sorts of purposes – bite size to pass around at gatherings, and large ones like this for eggs!
Baked Eggs in Mushrooms
I made these last weekend. Yes, on a Sunday. And yes, it was sunny. And yes, I am usually very uncreative when it comes to recipe names, and writing generally. But I like to think that I can get creative in the kitchen, and so that’s what I focus my energy on, not coming up with catchy names for my recipes!
“Check the mushrooms to make sure the cap isn’t cracked. Otherwise the egg will leak out. It’s so disappointing to open the oven to find that there is no egg left in the mushroom!”
These are fabulous for something different to start your day (though I have had these for dinner, too). You will need large mushrooms for these, large enough to hold an egg. In Australia, flat mushrooms or Portobello mushrooms are perfect. Make sure you get mushrooms that aren’t cracked, otherwise the egg might seep out while cooking.
I lined the mushroom caps with pasta sauce because that’s what I had on hand but I’ve also used pizza sauce before. Both work equally well so go with what your flavour preference is and what you have on hand. You could even use tomato ketchup, though personally I haven’t done this before. I spread the sauce in the mushroom cap before cracking the egg in for a few reasons:
1. Adds flavour. Otherwise it’s just mushroom, egg + cheese which I found was a bit lacking in flavour;
2. Adds moisture. If I didn’t use the sauce in the mushroom, I would probably have something on the side; and
3. Provides an extra barrier to prevent any egg from leaking through the mushroom cap (not a huge concern, but it’s an extra precaution).
This is a breakfast that will put a smile on anyone’s face. I’m grinning from ear to ear just writing about it. And now if you’ll excuse me, I need to get stuck into my eggs. Oh and PS, it’s only 160 calories per serving. So it’s guilt free pleasure. Not much of that left in this world!
More great recipes for BIG mushrooms!
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Sunday Sunshine Baked Eggs in Mushrooms
Ingredients
- 2 large mushrooms (flat, Portobello) (note 1)
- 2 eggs
- 3 tbsp pasta sauce (or pizza sauce or other sauce of preference) (note 2)
- 4 tbsp cream (1/4 cup)
- 4 tbsp grated cheese OR 2 slices of cheese (any cheese that's good for melting. I used sliced tasty cheese)
- Fresh parsley , finely chopped (optional - for serving)
Instructions
- Preheat oven to 180C/350F.
- Remove stalk from mushroom. Optional - scrape gills out with a teaspoon (the brown part). I usually only do this if the mushroom is on the small side and I need to make more room for the egg to fit.
- Divide the pasta sauce between the mushrooms and spread.
- Crack an egg into each mushroom.
- Pour cream over the eggs, drizzling to try to cover the whole surface.
- Place mushrooms in the oven for 10 minutes.
- Remove from oven and sprinkle over the cheese, then return to oven.
- Bake for a further 5 minutes or until the egg whites are just set and (hopefully) the yolks are still runny (see note 3 for cooking time guidance). Remember that the eggs will continue to cook after you take them out of the oven.
- Garnish with parsley, if using, then serve immediately.
Recipe Notes:
Nutrition Information:
Hi Nagi, I’m wondering if you have made these in advance and if you have how they go being reheated? Thanks for all the recipes, you’re brilliant 😀
Hi Nagi and Dozer!
This recipe has been on my to try list for a while and i finally made it today. So delicious!!! Would this work with a scramble egg mix poured in? My partner has this weird thing about whole yolks (don’t ask 🤦♀️). I just know he would love the flavours. Also you explain the pasta sauce addition which i totally agree with, yes to big flavour, but can you tell me what the cream adds? I love reading through your ideas and processes to each recipe. Aside from all the deliciousness you provide its another great thing about you and your site and sets you apart. Thanks Nagi x
Mine is taking forever to cook so I’ve upped the temp…as as a result they’ve all overflowed…with one yolk drained😓…..im v confused about the 180 oven temp and short time frame directed in recipe 🤔. So disappointed as they looked beautiful before they went in oven! I spread some pizza sauce inside mushroom, lay half a pc of prosciutto and a few sliced spring onions, then egg and cream. Hoping to add cheese too as soon as egg is part cooked enough!
Hi LMD! My eggs usually cook in 15 minutes in this recipe, did you see the extra 5 minutes after you add the cheese?
Instead of a tomato based sauce i used call of chicken soup. Topped the egg with scallions and gruyere. It wasn’t pretty because the mushroom juice turned the soup brown and the gruyere didn’t spread, butt was delicious. Thanx for the idea.
Hi Tracy! I never thought to make this using canned chicken soup! I’m glad you enjoyed it though 🙂 Really (colour aside) you could spread it with anything that takes your fancy!
I love this; your photos are gorgeous. Would you mind if I base a recipe on this for my blog and link you?
You are welcome to! 🙂
I definitely will be baking eggs in mushrooms as tomorrow’s breakfast. Great idea Nagi… and I am just drooling over all that cheese ontop!
Thanks Thalia!
Yay more mushroom recipes! I am a mushroom fan, so this is the breakfast for me. I usually stir fry mushrooms into egg – but this is a much more creative way to eat mushroom with egg!
Mushrooms were on sale! So I went a bit mad 🙂
Oh Nagi, I have to make this for my youngest son! He is the only one here besides me that likes mushrooms and he love eggs too. It would be such a treat…he would love this!
Yes, this is a good one for kids! Something a little different!!
Gorgeous, mouthwatering pictures! And….yet another brilliant idea! This would be a perfect breakfast for my hubby and I on the weekends when we ride bikes – just enough to give us the energy we need, without being too heavy. And way better than some boring piece of toast! This is awesome!
Exactly!! And yes I concur that it is a perfect pre bike-ride food!!
Nagi, I love the idea of making breakfast with no carbs for a change. Hubby loves mushroom in any shape or form- this would be great for him. Just love the ray of sunshine on the mushrooms- BEAUTIFUL!!!!!
Thanks Imma! Yes, this is a perfect one for mushroom lovers!!
I saw these and immediately sent an IM to my husband and said, “What do you think of these?” He loves those big mushrooms for breakfast.
I wonder how crumbled bacon would be on the bottom. He’s not much on tomato based sauces. Lovely photos!
Crumbled bacon would be an AWESOME addition!! I must update the recipe to suggest that! Thanks so much for the idea!! 🙂
I love this (and the name)! I’ve done eggs in ham cups and seen people do them in thick slices of onion and also red bell pepper, but never in a mushroom cap. How creative! 🙂
Thanks Tekesha!! I’m so glad you like this! I love eggs with mushroom, I think it’s a fab flavour combination!!
This is so creative. I really love what you’ve done here with the eggs, sauce and mushrooms! Nice recipe!
Thanks Annie! That’s so kind of you to say!
This is a great idea. I need something new for weekend brunches, I’m going to try this.
Thanks Janette!! I’d love to hear if you try it! 🙂
What a brilliant idea Nagi! I’m one of those people, who like mushrooms and since this is so easy I’ll have to try it. Beautiful picture of a mouthwatering dish 🙂
Thanks Mira!! Yes, I love mushrooms too. I could eat them every day!!