Hey there, breakfast lovers! I’m here to share with you an absolutely scrumptious recipe that will make your taste buds dance with joy: the Portobello Mushroom Egg Bake! Trust me, this dish is a game-changer when it comes to easy, tasty, and nutritious breakfasts that are perfect for meal prep. This breakfast dish is also a fantastic low-carb option for breakfast that will keep you feeling satisfied until lunchtime.
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Why this meal is a great low-carb breakfast option:
By choosing a low-carb breakfast option like the Portobello Mushroom Egg Bake, you’re fueling your body with the right nutrients to keep you feeling satisfied and energized until lunchtime. It’s a delicious way to kickstart your day while keeping your carb intake in check, and here’s why:
- Portobello mushrooms are naturally low in carbohydrates, making them an excellent choice for those following a low-carb or keto lifestyle. By using mushrooms as the base of the egg bake instead of bread or other high-carb ingredients, you can enjoy a delicious and filling breakfast without the excess carbs.
- Eggs are an excellent source of high-quality protein. Protein is known to promote feelings of fullness and can help curb cravings throughout the day.
- The Portobello mushrooms used in this recipe are not only low in carbs but also high in dietary fiber. Fiber adds bulk to your meal, slows down digestion, and helps you feel fuller for longer. This means that incorporating mushrooms into your breakfast will not only provide great flavor and texture but also contribute to keeping you satiated throughout the morning.
- If you choose to add some healthy fats to your Portobello Mushroom Egg Bake, such as a drizzle of olive oil or sliced avocados, they can further enhance the satiety factor. Fats take longer to digest, providing a sustained release of energy and helping to keep hunger at bay.
- The balance of low carbs, high protein, and healthy fats in the Portobello Mushroom Egg Bake creates a well-rounded and balanced meal that can help maintain steady blood sugar levels, which can help prevent energy crashes and cravings later in the day.
Simple Ingredients You’ll Need
- Portobello Mushrooms: This ingredient is the star of this recipe. These earthy delights are not only bursting with flavor but also packed with essential nutrients. Plus, their hearty texture and savory taste make them a perfect replacement for meat in vegetarian meals.
- Eggs: Feel free to use 2 eggs per mushroom if you prefer more protein
- Sun-dried tomatoes: We used harissa to add some heat and smoky flavors, but you can easily use another kind of chili sauce such as sriracha.
- Fresh Basil Leaves: We made our pistachio pesto from scratch, however, you can use any kind of store-bought pesto such as basil pesto.
How to Make Portobello Mushroom Egg Bake
Now, let’s talk about why this Portobello Mushroom Egg Bake is a fantastic option for meal prep, especially for those who prefer single-serving portions. First and foremost, this recipe is incredibly easy to make. You can whip it up in no time, and it requires only a handful of simple ingredients that you probably already have in your kitchen. Convenience is key when it comes to meal prep, right?
Here’s how to make this easy breakfast dish.
- Preheat the oven to 400F.
- Wipe the portobello mushrooms clean with a wet paper towel. Use a spoon to scrape out the inside ribs.
- Coat the portobello mushrooms with a little bit of olive oil and place the mushroom caps on a sheet pan with the flesh facing up.
- Crack an egg in the middle of the portobello mushrooms and season with salt.
- Bake the mushrooms in the oven for 12 to 15 minutes until the egg whites are set.
- Once they are cooked, garnish them with sliced sun-dried tomatoes and basil leaves for added flavor.
Reference the recipe card below for detailed instructions.
Meal Prep Tips for This Breakfast Dish
- The beauty of this recipe lies in its versatility. You can prepare multiple portions of the Portobello Mushroom Egg Bake ahead of time, storing them in the refrigerator for up to four days. When you’re ready to enjoy a delicious and hassle-free breakfast, simply pop a portion in the microwave or oven to reheat.
- When it comes to serving, feel free to get creative! You can enjoy the Portobello Mushroom Egg Bake as is, or pair it with your favorite sides. Try adding a side of avocado slices, a dollop of Greek yogurt, or a sprinkle of fresh herbs to elevate the flavors. The possibilities are endless, so don’t be afraid to experiment and make it your own!
- Now, let me share one last tip with you. If you’re a busy bee like me, prepping the mushrooms ahead of time can be a time-saver. Clean and slice your portobello mushrooms in advance, storing them in a container in the refrigerator. This way, you’ll have them ready to go whenever you want to whip up another batch of this fantastic Portobello Mushroom Egg Bake.
Frequently Asked Questions
Can I use regular mushrooms instead of Portobello mushrooms?
Absolutely! While the recipe is specifically designed for Portobello mushrooms, you can definitely substitute them with regular mushrooms if that’s what you have on hand. Just keep in mind that the texture and flavor may vary slightly.
Can I freeze the Portobello Mushroom Egg Bake?
While it’s technically possible to freeze this dish, the texture of the mushrooms and eggs may change upon thawing and reheating. For the best taste and texture, it’s recommended to store the Portobello Mushroom Egg Bake in the refrigerator for up to four days rather than freezing it.
Can I use egg substitutes or egg whites instead of whole eggs?
Yes, you can! If you prefer to use egg substitutes or egg whites, feel free to make the swap. The cooking time may be slightly different, so keep an eye on the bake to ensure the eggs are cooked through.
Oven Baked Egg and Portobello Mushrooms
Equipment
Ingredients
Instructions