Portabello Egg Bake
A Portabello Egg Bake is a soft and warming breakfast combination of vegetables, healthy fats and protein.
Servings: 1 serving
Calories: 151kcal
Ingredients
- 2 whole portobello mushrooms
- 1 teaspoon coconut oil
- 2 whole eggs add more eggs, if your mushrooms will hold them
- 2 tablespoons goat cheese
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 350 °F.
- Remove the stem and inner gills of the mushrooms with a spoon. Rinse and pat dry.2 whole portobello mushrooms
- Rub inside and outside thoroughly with oil.1 teaspoon coconut oil
- Arrange cap side down on a baking sheet covered with parchment paper. Crack an egg in each of the mushroom wells. Sprinkle with goat cheese. Garnish with parsley. Season with salt and pepper.2 whole eggs, 2 tablespoons goat cheese, 1 tablespoon fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Bake for 15 minutes, until the eggs whites are cooked and the yolk is set. Remove from the oven and serve warm.
Nutrition
Calories: 151kcal | Carbohydrates: 7g | Protein: 9g | Fat: 11g | Saturated Fat: 8g | Sodium: 1286mg | Fiber: 2g | Net Carbohydrates: 5g
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