Mushroom and Egg Bake


Mushroom and Egg Bake

slightly adapted  from Kaylin’s Kitchen

Makes 2 servings

Per serving

2 ounces of protein

3 vegetables

2 condiments


1 lb. brown Crimini (Baby Bella) mushrooms, washed and thickly sliced

10 sprays pan spray – no fats added with eggs

salt and fresh ground black pepper to taste

4 eggs

2-3 tsp. freshly grated Parmesan

2-3 tsp finely chopped parsley for garnish (optional)


I baked my eggs in individual oven-proof baking dishes, but if you don’t have any dishes like this you can use a regular casserole dish and bake all the mushrooms and eggs in one dish.


Preheat oven or toaster oven to 400F/200C.  Spray 2 individual baking dishes or a flat casserole dish with non-stick spray.

Wash mushrooms and spin dry or dry with paper towels.  Slice mushrooms into slices about 1/2 inch thick.  Heat spray in a large frying pan over high heat and saute mushrooms until they have released all their liquid and the liquid has evaporated, about 6-8 minutes.  Season mushrooms with a little salt and fresh ground black pepper and quickly transfer to baking dishes.

Break two eggs over the mushrooms in each individual dish (or four eggs over all the mushrooms in a casserole dish.)  Season eggs with a little salt and fresh ground black pepper to taste and sprinkle a little Parmesan over them.

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