These Breakfast-Stuffed Mushrooms with Eggs are a healthy, protein-packed breakfast option. Mushrooms are filled with a savory mixture of scrambled eggs, cheese, and seasoning, then baked to perfection. It’s a great low-carb alternative for those looking to fuel their day with a delicious, nutritious start.
Recipe Tips and Tricks:
- Use large, fresh mushrooms for better filling capacity.
- For extra flavor, add sautéed spinach or bell peppers to the egg mixture.
- To make the dish even creamier, mix in a bit of cream cheese or Greek yogurt.
- Experiment with different cheeses like feta or cheddar.
- Ensure mushrooms are fully hollowed out before filling.
Breakfast-Stuffed Mushrooms with Eggs
A savory breakfast with eggs and cheese stuffed in mushrooms, baked to perfection for a nutritious start.
Ingredients
- 8 large mushrooms stems removed and hollowed out
- 4 eggs
- ¼ cup shredded cheese cheddar, mozzarella, or a mix
- 1 tbsp olive oil
- ¼ cup chopped onions
- ¼ cup cooked spinach optional
- Salt and pepper to taste
- Fresh herbs parsley, thyme, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Sauté chopped onions until soft, about 3 minutes.
- Crack the eggs into a bowl and whisk with salt and pepper.
- Pour the eggs into the pan with the onions and scramble until just set.
- Fill each mushroom cap with the scrambled egg mixture, then top with shredded cheese.
- Place stuffed mushrooms on a baking sheet and bake for 15 minutes or until mushrooms are tender and cheese is melted.
- Garnish with fresh herbs and serve hot.
Notes
For a vegetarian version, omit meat and use spinach, tomatoes, or other veggies as the filling.
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