Low-Carb Portabella Mushroom Baked Eggs

potabella mushroom baked eggs

Kaleigh McMordie, MCN, RDN , LD

Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min
Servings: 1

Nutrition Highlights (per serving)

182 calories
10g fat
7g carbs
16g protein
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Nutrition Facts
Servings: 1
Amount per serving  
Calories 182
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 372mg 124%
Sodium 157mg 7%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 7%
Total Sugars 5g  
Includes 0g Added Sugars 0%
Protein 16g  
Vitamin D 19mcg 95%
Calcium 61mg 5%
Iron 2mg 11%
Potassium 750mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

It's no secret that many of us struggle to get the recommended servings of fruit and vegetables every day. Adults should aim for 2.5 to 3 cups of vegetables daily, but many fall short. To make it a little easier, start out with vegetables first thing in the morning.

These portabella mushroom baked eggs are a quick and easy way to add a serving or two of vegetables to your daily intake. You only need two ingredients and 20 minutes for this breakfast. Serve with a slice of whole grain toast and fruit for a rounded out meal. You can also add a side of sautéed kale or spinach for even more vegetable goodness to start your day.


  • Olive oil cooking spray
  • 2 portabella mushroom caps
  • 2 large eggs


  1. Heat oven to 400F. Line a baking sheet with parchment or a silicone baking mat.  Spray the lined baking sheet with cooking spray.

  2. Remove any remaining stems from mushroom caps. Place each cap on the baking sheet with the underside facing up. Bake for five minutes. Remove from oven.

  3. Carefully crack one egg into each mushroom cap. Place back into the oven and bake 10-15 more minutes, or until whites are firm and yolks are cooked to your liking.

  4. Remove from oven and serve.

Ingredient Variations and Substitutions

You may use egg whites or egg substitute if needed.

Cooking and Serving Tips

Watch eggs carefully at the end of baking to be sure the yolks cook to your liking.

Sprinkle with freshly cracked black pepper or any other seasoning you like just before serving.

Make a large batch of 6 or 8 to have leftovers for the week. Just reheat covered in a damp paper towel in the microwave for 30 seconds.

Serve with a side of fresh fruit and whole grain toast for a balanced breakfast.

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