Egg and mushroom cups

Delight in a quick and healthy breakfast with these Egg and Mushroom Cups! This simple recipe combines fresh mushrooms, olive oil, eggs, and a dash of black pepper for a flavorful start to your day. Perfect for busy mornings or a light brunch.

  • 16 Mar 2025
  • Cook time 20 min
  • Prep time 5 min
  • 2 Servings
  • 4 Ingredients

Egg and mushroom cups

Egg and mushroom cups are a delightful, protein-packed breakfast or snack option that's both simple and delicious. This recipe requires only a handful of ingredients and can be quickly whipped up for those busy mornings or when you're looking for a nutritious bite. The blend of eggs and mushrooms, seasoned with olive oil and black pepper, creates a savory and satisfying dish.

Ingredients:

2 mushrooms
170g
1 tbsp olive oil
14g
2 eggs
110g
1 tsp black pepper
2.10g

Instructions:

1. Preheat the Oven:
- Begin by preheating your oven to 375°F (190°C).
2. Prepare the Mushrooms:
- Clean the mushrooms thoroughly by wiping them with a damp paper towel. It's best not to rinse them directly under water as they can absorb moisture and become soggy.
- Carefully remove the stems from the mushrooms to create a hollow cavity. You can discard the stems or save them for another recipe.
3. Season the Mushrooms:
- Place the mushrooms on a baking tray or in a muffin tin if they are small enough.
- Drizzle the olive oil evenly over the mushrooms' outer surfaces and the inner cavities.

4. Bake the Mushrooms:
- Place the tray in the preheated oven and bake the mushrooms for about 10 minutes. This will begin to soften them slightly.
5. Prepare the Eggs:
- While the mushrooms are baking, crack the eggs into separate small bowls to ensure no shells get into the mixture.

6. Season the Eggs:
- Add the black pepper to the eggs, splitting the teaspoon between both eggs if you prefer. Beat the eggs lightly in their bowls if you prefer a scrambled texture, or leave them whole for a sunny-side-up style.
7. Combine and Bake:
- Remove the mushroom caps from the oven after 10 minutes.
- Carefully pour or spoon one egg into each mushroom cavity. Be cautious not to overflow.

8. Final Bake:
- Return the mushrooms to the oven and bake for an additional 10-12 minutes, or until the eggs have set to your preferred doneness. The whites should be fully cooked and the yolks can remain runny or firm, depending on your taste.
9. Serve:
- Once done, remove the Egg and Mushroom Cups from the oven and let them sit for a minute to cool slightly.
- Transfer to a serving plate and enjoy immediately. These cups can be garnished with fresh herbs like chives or parsley for added flavor and a pop of color.

Tips:

- Use fresh mushrooms: Opt for fresh mushrooms instead of canned for the best flavor and texture.

- Preheat the oven: Make sure to preheat your oven to the recommended temperature before placing the mushroom cups in to ensure even cooking.

- Season to taste: Feel free to add additional herbs and spices such as thyme, garlic powder, or paprika to customize the flavor to your liking.

- Check for doneness: Keep an eye on the egg cups as they bake; they are done when the eggs are set but still slightly jiggly in the center. Overcooking can lead to a rubbery texture.

- Serve immediately: Egg and mushroom cups are best enjoyed hot right out of the oven, so serve immediately for the freshest taste.

Egg and mushroom cups are a versatile and easy-to-make dish that can fit well into any meal plan. Whether you're looking for a quick breakfast, a healthy snack, or even a light dinner, this recipe is sure to impress. The simplicity of the ingredients combined with the rich flavors makes it a go-to favorite for any occasion.

Nutrition Facts
Serving Size150 grams
Energy
Calories 110kcal5%
Protein
Protein 9g6%
Carbohydrates
Carbohydrates 4.64g1%
Fiber 1.11g3%
Sugar 1.78g2%
Fat
Fat 13g15%
Saturated 2.79g9%
Cholesterol 230mg-
Vitamins
Vitamin A 100ug11%
Choline 200mg37%
Vitamin B1 0.10mg8%
Vitamin B2 0.61mg47%
Vitamin B3 3.27mg20%
Vitamin B6 0.10mg6%
Vitamin B9 70ug17%
Vitamin B12 0.60ug25%
Vitamin C 1.76mg2%
Vitamin E 0.61mg4%
Vitamin K 1.89ug2%
Minerals
Calcium, Ca 36mg3%
Copper, Cu 0.34mg38%
Iron, Fe 1.23mg11%
Magnesium, Mg 16mg4%
Phosphorus, P 180mg15%
Potassium, K 400mg12%
Selenium, Se 33ug62%
Sodium, Na 80mg5%
Zinc, Zn 1.14mg10%
Water
Water 120g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

More recipes

Cheddar spinach omelet with chives

Try it now for a tasty and wholesome dish.

03 Apr 2025

Powerful blueberry almond milk granola

Easy to make and satisfyingly healthy.

10 May 2025

Carrot & zucchini muffins

Simply mix with eggs, milk, and melted butter for a delightful batch of muffins perfect for any time of the day.

22 Apr 2025

Pea and onion casserole

Perfectly seasoned with a dash of salt and black pepper, it's an easy and delicious meal for any night of the week.

03 Jun 2025

Blueberry cinnamon quinoa breakfast bowl

A perfect, energizing start to your day.

12 May 2025

Cinnamon coconut waffles

Easy to make, gluten-free, and packed with protein and flavor.

05 Apr 2025

Whole-grain wheat buttermilk pancakes with applesauce

Perfect for a healthy start to your day.

29 Apr 2025

Blueberry almond cake with orange syrup

Perfect for any occasion.

02 Sep 2025

Posts