Hello Healthy Meal Preppers!

Looking for a simple yet delicious breakfast or snack idea? Try these Egg Mushroom Cups! With just five minutes of prep and 20 minutes of cooking, you’ll have a tasty and nutritious treat ready in no time.

Picture this: large, juicy mushroom caps brushed with olive oil, filled with eggs, and seasoned to perfection with black pepper and your favorite herbs. Baked until the eggs are set and the mushrooms are tender, these cups are a delightful combination of flavors and textures.

Each serving is low in carbs and packed with protein and healthy fats, making it an ideal choice for a balanced meal. Whether you’re cooking for yourself or hosting brunch, these Egg Mushroom Cups are sure to impress. Enjoy!

Egg Mushroom Cups Recipe:

Per 1 cup serving: 98 Calories • 4.9g Carbs (1.4g Fiber) • 5.2g Fat • 8.6g Protein

5 minutes to prep, 20 minutes to cook

Ingredients

Scaled to 4 cups

• 4 mushrooms, whole Mushrooms (336 g)

• 1/4 g Cooking Spray, Olive Oil (0.2 g)

• 1/2 tsp Kosher Salt (1.4 g)

• 1/2 tsp Pepper (1.1 g)

• 1/2 tbsp Garlic powder (4.8 g)

• 4 medium Eggs (176 g)

• 2 tbsp Parmesan cheese (10 g)

• 4 tbsp Parsley (15 g)

Directions

Directions are based on the original recipe of 4 cups

1. Preheat the broiler, setting the temperature to high. Set an oven rack in the middle of the oven. Line a rimmed broiler-safe baking sheet with foil.

2. Wipe the mushrooms clean with a damp paper towel. Gently twist off or cut the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.

3. Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with ¼ teaspoon kosher salt, ⅛ teaspoon pepper, and ¼ teaspoon garlic powder. Broil until just tender, about 5 minutes on each side.

4. Remove the mushrooms from the oven. Drain any liquids. Switch the oven from broil to bake, setting the temperature to 400 degrees F.

5. Break an egg into each mushroom. If your eggs are large, you'll probably need to break each egg into a small bowl and pour some of the egg white out before pouring it into the mushrooms.

6. Sprinkle the mushrooms with the cheese. Bake until the egg whites are cooked, about 15 minutes.

7. Sprinkle the eggs with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Garnish with parsley and serve.

8. Cool and enjoy!