Updated: Apr 2, 2019
This was one of my first breakfast meals on keto. Not only is it delicious, but simple and versatile as well.
Looking for an easy, yet tasty breakfast recipe?
Look no further! This egg dish left me feeling completely satisfied with just the right balance of taste and nutrition. Perfect like it is, even for those on a special diet such as #LowCarb, Keto or even #GlutenFree, this meal is delicious any way you serve it.
Beautiful things happen when you aren’t afraid to experiment.
1 pound brown Baby Bella mushrooms, washed and thickly sliced
1 tablespoon olive oil
2-3 teaspoons freshly grated Parmesan
Salt and pepper to taste
2-3 teaspoons finely chopped parsley for garnish (optional)
Preheat oven to 400F.
Begin by heating the oil in a skillet. Once hot, sauté the mushrooms over medium heat. Season to taste (salt and pepper does the trick for me). The mushrooms shrink when ready, after most of the liquid has evaporated.
Keeping the mushrooms hot, quickly transfer them to a greased, ovenproof dish. Carefully crack four eggs over the mushrooms and season with salt and pepper.
Sprinkle with parmesan and parsley, if desired, for added flavor!
Bake around 10 minutes, or until the eggs are cooked to your liking. Serve hot and enjoy!
I’ve prepared this multiple times, slightly changing it up each time and loving it even more! Breakfast meat, such as crumbled sausage, adds additional fat and flavor and is so far my absolute favorite variation. This is especially ideal if you aren’t that fond of mushrooms or if you are cleaning out the fridge (like me) and need to use up those leftovers.
I often find myself subbing ingredients in an effort to waste less. Beautiful things happen when you aren’t afraid to experiment.
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