Baked Egg in Mushroom Breakfast Recipe Ready in 20 Minutes

Primal Edge Health participates in the Amazon Services LLC Associates Program and other affiliate programs and therefore, may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.

This simple egg in mushroom bake is my top pick when it comes to a filling breakfast. The egg and mushroom combo is a classic one, and there are many ways to go about this savory dish. But here, I love to add a bit of cheese and herbs to give it a creamy-spicy twist. It’s so easy to make, you can enjoy it in 20 minutes or less.

Jump to Recipe

I often make this because everyone (especially my daughter) raves about it. Enjoy it any day of the week, make it ahead of time, and serve it as a healthy breakfast or a Sunday brunch when you have more time to bake.

It’s the perfect go-to recipe for busy individuals who want an effortless yet satisfying meal. Keep reading to learn more, and don’t forget to check our collection of easy breakfast recipes for more tasty morning meal ideas.

Why You’ll Love This Recipe

Incorporating whole portobello mushrooms instantly adds a rustic charm to dishes, and this baked egg in mushroom is no exception. Here are the qualities that’ll make you fall in love with this recipe:

• Simple ingredients
• Minimal cleanup
• Short prep and baking times: Ready to serve in 20 minutes.
• Amazing flavors: Savory flavor from baked eggs and mushrooms.
• Family-friendly and kid-approved: Creamy texture, use of familiar ingredients, and adding goat cheese make it more appealing to kids and picky eaters.
• Basic kitchen tools: Uses equipment commonly found in most kitchens, including a knife, mixing bowl, baking sheet, and oven.
• Easy-to-follow directions: Follow 5 simple steps, from preheating the oven to baking the eggs in mushroom.

Make sure to check out this spinach and cheese frittata recipe next, for another quick and versatile egg dish. 

How to Make Baked Egg in Mushroom

This portobello egg bake recipe is ready to serve in just 20 minutes (and most of that time is hands off!). And with only two main ingredients, there’s no excuse not to try this delicious breakfast treat.

To start, preheat the oven while cleaning the portobello mushrooms and removing the stems. Next, arrange the mushroom cap side down and break an egg into each cap. 

Give each side a good sprinkle of goat cheese, herbs, and spices, and bake until the eggs are set to your liking. That’s it, breakfast is ready!

Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions to make this delicious and satisfying egg in mushroom bake.

Ingredients You Need

This egg in mushroom bake may come off a bit fancy-schmancy but trust me, it’s super easy to make. Below is an overview of what you’ll need:

• Salt
• Parsley
• Black pepper
• Medium eggs
• Coconut oil: The mild flavor and high smoke point make it suitable for baking mushrooms.
• Portobello mushrooms: Use similar-sized mushrooms that are wide and deep to provide ample space for the eggs to nestle into during baking.
• Goat cheese: Gives a distinctly creamy and tangy flavor to the egg bake.

Step-By-Step Instructions

This effortless egg in mushroom recipe is tailored for busy home cooks of various skill levels. It takes just 20 minutes to prep and bake and can be made ahead of time. Besides breakfast, it also makes for an impressive brunch that you can serve to a crowd.

1. Prepare the portobello mushrooms. Preheat the oven to broil. Remove the stems and inner gills of the mushrooms, rinse, and pat dry.
2. Oil and arrange mushrooms on a baking sheet. Rub the mushrooms thoroughly with coconut oil. Arrange the mushroom caps on a baking sheet and crack open an egg into each well. Add in cheese, herbs, and spices.
3. Bake and serve. Bake for 15 minutes until the eggs are set. Serve warm.

Variations

For this dish, I decided to go with what I already have. But once you get the basic concepts, it’s easy to adapt and customize however you like. Here are some alternative ingredients and variations to try:

• Omit goat cheese completely or replace it with Asiago, Gruyere, Mozzarella cheese, or Parmesan cheese.
• If without coconut oil, substitute with olive oil, unsalted butter, or ghee.
• Before adding the eggs, sprinkle chopped spinach leaves, kale, or diced tomatoes into the mushroom caps.
• Make it creamier by adding a splash of heavy cream to your egg mixture before baking, then top with avocado slices.
• Add thick slices of white onion or chopped garlic to the bottom of the mushrooms before setting the eggs.
• In place of parsley, use other fresh herbs like chives, rosemary, oregano, or thyme.
• Spice up your dish by adding garlic powder, onion powder, paprika, chili flakes, or red pepper flakes.

Looking for more egg bake ideas? Try out this baked omelet recipe for an egg-citing breakfast or brunch.

Expert Tips

• Taste and adjust! Always taste-test and gradually add in ingredients while cooking so you can get to know the dish and adjust the seasonings as you like best. 
• Clean the mushrooms. The portobellos are the stars of the show, so make sure to clean them thoroughly. But since they’re so porous, avoid soaking them under water. Simply rinse or wipe off dirt with a damp paper towel so the mushrooms won’t end up soggy.
• Oil the mushrooms. This step cannot be skipped! Rubbing the portobellos with coconut oil infuses the flavor and prevents them from burning as they bake.
• Season the eggs well. Doing so makes a world of difference to the flavor. Since this egg in mushroom idea is such a simple dish, it’ll need a generous pinch of salt and black pepper.
• Proper storing and reheating. If your leftovers contain fresh veggies like tomatoes or spinach, they may turn mushy when frozen and thawed. Remove these ingredients before freezing and add them fresh when reheating.

How to Store This Recipe

A baked egg in mushroom is best enjoyed warm out of the oven or fresh on the same day. You can keep leftovers but only if the eggs are fully cooked.

To store, stack leftovers with parchment paper in between layers, transfer into an airtight container, and then promptly place them in the fridge.

Consume the leftovers within 3 to 4 days to maintain quality and freshness. When ready to enjoy, simply reheat them in the oven or microwave, covered, until heated through.

What to Serve with Portobello Egg Bake

This hearty meal is great by itself and can be enjoyed not just for breakfast, but also for brunch or even a quick summer dinner. Try them with:

• fresh fruit like sliced berries and melon.
• a slice of toasted grain-free bread.
• fresh salad or steamed veggies.
• roasted zucchini, broccoli, bell peppers, or asparagus.
• a side of homemade pickle relish.
• cooked quinoa with basil, parsley, or cilantro.
• a dollop of Greek yogurt.

More Easy Breakfast Recipes to Try

• Cheesy Casserole
• Mexican Omelette
• Coconut Flour Bread
• Zero-Carb Egg-in-a-Hole
• Greek Omelette with Feta Cheese

I’d love to hear your feedback! If you make this baked egg in mushroom recipe, please leave a review. I really appreciate each and every 5-star rating and comment!