Mushroom Breakfast Cups
Start your morning right with these Mushroom Breakfast Cups—a deliciously simple, low-carb breakfast packed with flavor! Juicy flat mushrooms cradle crispy bacon, fresh tomatoes, and a perfectly baked egg, all topped with a sprinkle of Parmesan for a rich, savory finish. Ready in under 15 minutes, this easy, wholesome dish is perfect for busy mornings or a weekend brunch treat! 🍳🍄✨
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Mushroom Breakfast Cups
Servings: 2
These Mushroom Breakfast Cups are a quick, savory breakfast! Crispy bacon, fresh tomatoes, and a baked egg sit in a mushroom cap, topped with Parmesan for a delicious, low-carb start to your day. Ready in just 15 minutes!
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Ingredients
- 2 flat mushrooms
- 2 eggs
- Parmesan cheese
- 2 slices of bacon
- 1-2 tomatoes
Instructions
- Preheat your oven to 180°C (350°F). Slice the bacon into small pieces and In a frying pan over medium heat, cook the bacon pieces until they're crispy. Once done, set them aside.
- Clean and remove the stems from the mushrooms to create little "cups" for the eggs and fillings.
- Dice the tomatoes into small pieces.
- Place the mushrooms, gill-side up, on a baking tray lined with parchment paper. Fill each mushroom cap with a small amount of cooked bacon and a little bit of chopped tomatoes.
- Crack an egg carefully into each mushroom cup, ensuring the egg doesn’t overflow.
- Grate a little Parmesan cheese on top of the eggs and mushrooms.
- Pop the tray into the oven and bake for about 10-12 minutes or until the eggs are cooked to your liking (soft or firm).
- Once baked, remove the mushroom cups from the oven. Garnish with extra Parmesan cheese, fresh basil, salt, and pepper to taste. Serve immediately for a quick, easy, and healthy breakfast!
