Most Amazing Portabello Egg and Veggie Baked Breakfast
Start your day with the "Most Amazing Portabello Egg and Veggie Baked Breakfast," a wholesome, vibrant dish that combines earthy portobello mushrooms, fresh seasonal veggies, and protein-packed eggs for a meal that's as healthy as it is delicious. Each mushroom cap is transformed into a hearty, edible vessel, filled with sautéed baby spinach, juicy cherry tomatoes, and topped with gooey mozzarella cheese for a breakfast that's bursting with flavor. Perfectly baked and finished with a sprinkle of fresh parsley, this recipe is both nutrient-rich and visually stunning. Ideal for busy mornings or leisurely weekend brunches, it’s naturally low-carb, gluten-free, and customizable to fit any dietary preference. Ready in under 40 minutes and loaded with color, texture, and goodness, this dish is sure to become a breakfast favorite. Keywords: portobello egg breakfast, baked mushroom recipes, healthy veggie breakfast idea, gluten-free brunch recipes.
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Recipe Information
Ingredients
- 4 Large portobello mushrooms
- 2 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cups Baby spinach
- 1 cup Cherry tomatoes (halved)
- 4 Eggs
- 0.5 cups Shredded mozzarella cheese
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Clean the portobello mushrooms by gently wiping them with a damp paper towel to remove any dirt. Carefully remove the stems and use a spoon to scrape out the gills. Place the mushrooms on the prepared baking sheet, cap-side down.
Brush the mushrooms with 1 tablespoon of olive oil and sprinkle evenly with garlic powder, salt, and black pepper. Set aside.
Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the baby spinach and cook, stirring occasionally, for 2-3 minutes, or until wilted. Remove from heat.
Distribute the wilted spinach and halved cherry tomatoes evenly among the mushroom caps, creating a veggie base for the eggs.
Carefully crack one egg into each mushroom cap on top of the veggies. Make sure the egg yolk remains intact. Sprinkle the shredded mozzarella cheese evenly over the top of the eggs and veggies.
Bake in the preheated oven for 20-25 minutes, or until the egg whites are set and the yolks reach your desired level of doneness.
Remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.
Serve warm and enjoy this wholesome and flavorful breakfast!
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 1927 mg | 84% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 12.7 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 608 mg | 47% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2131 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
