Brighten your morning with Sunday Sunshine Eggs in Mushroom, a Baked Mushroom Eggs dish that pairs earthy mushrooms with creamy eggs for a savory breakfast. This egg-stuffed mushroom recipe blends garlic and thyme for a flavorful, low-carb treat, perfect for busy mornings or leisurely brunches. With minimal ingredients, this creamy egg bake is easy to whip up and endlessly customizable. Let’s make this Sunday Sunshine Eggs in Mushroom and start the day with a delicious twist!
Why You’ll Love Sunday Sunshine Eggs in Mushroom
- Quick and Easy: This Sunday Sunshine Eggs in Mushroom is ready in 25 minutes.
- Healthy Choice: Low-carb and protein-packed for a guilt-free meal.
- Versatile Flavors: Customize with herbs or cheese for your perfect savory breakfast mushrooms.
- Stunning Presentation: Impresses with minimal effort for brunches or gatherings.
- Light Yet Satisfying: Creamy eggs and mushrooms make a balanced, flavorful dish.
Ingredients for Sunday Sunshine Eggs in Mushroom
Here’s what you’ll need for this creamy egg bake (serves 2):
For the Dish:
- 4 large mushrooms (e.g., Portobello or cremini), cleaned, stems removed
- 2 large eggs
- 1 tbsp (15ml) olive oil
- 1 tbsp (15g) unsalted butter
- 1 garlic clove, minced
- 1 tbsp fresh thyme, chopped
- Salt and black pepper, to taste
- ¼ cup (25g) grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
For Serving (Optional):
- Extra Parmesan or parsley
- Chili flakes for a spicy kick
Equipment
- Baking sheet
- Small skillet
- Spoon
- Measuring spoons
Ingredient Tips
- Mushrooms: Large Portobello or cremini hold eggs well; scrape gills for more space.
- Eggs: Use fresh eggs for a vibrant yolk in this Sunday Sunshine Eggs in Mushroom.
- Thyme: Substitute with dried thyme (½ tsp) if fresh isn’t available.
- Cheese: Swap Parmesan for mozzarella or cheddar for a different creamy egg bake twist.
- Garlic: Freshly minced garlic adds the best flavor to these savory breakfast mushrooms.
Directions
Prep the Oven and Mushrooms
I preheat the oven to 375°F (190°C) and place 4 mushroom caps, stem side up, on a baking sheet, ready to hold the eggs for this creamy egg bake.
Cook the Garlic and Thyme
In a small skillet, I heat 1 tbsp olive oil and 1 tbsp butter over medium heat. I add 1 minced garlic clove and 1 tbsp chopped thyme, cooking for 1–2 minutes until fragrant, then spoon the mixture evenly into the mushroom caps.
Add the Eggs
I carefully crack 1 egg into each mushroom cap, ensuring the yolk stays intact. I season with salt and pepper for a perfect Sunday Sunshine Eggs in Mushroom.
Bake the Dish
I bake for 15–20 minutes, until the egg whites are set but yolks are still soft (or longer for firmer yolks). I remove from the oven and sprinkle with ¼ cup Parmesan (if using) and chopped parsley for a vibrant savory breakfast mushrooms dish.
Serve Warm
I serve immediately, garnishing with extra parsley or chili flakes for a stunning Sunday Sunshine Eggs in Mushroom.
Nutrition
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes
- Total Time: 25 minutes
- Servings: 2 (2 stuffed mushrooms per serving)
- Calories: ~120–150 kcal per serving (with Parmesan)
- Macros per Serving: 5g carbs, 8g protein, 10g fat, 1g fiber
Variations for Sunday Sunshine Eggs in Mushroom
Try these twists on this creamy egg bake:
- Cheesy Boost: Add mozzarella for a gooey Baked Mushroom Eggs.
- Spicy Kick: Sprinkle chili flakes or hot sauce, inspired by LaylaCooks’ Sun Dried Tomato and Mushroom Pasta.
- Herb Swap: Use rosemary or oregano instead of thyme.
- Veggie Add-In: Mix in sautéed spinach for extra greens.
- Keto-Friendly: Add crumbled bacon for a richer savory breakfast mushrooms dish.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Grilled Lemon Herb Chicken for a hearty brunch.
- Enjoy with LaylaCooks’ Vanilla Raspberry Iced Latte for a light pairing.
Storage
I store leftover egg-stuffed mushrooms in an airtight container in the fridge for up to 2 days, as eggs are best fresh. I reheat in the oven at 350°F for 5–7 minutes to warm through, avoiding the microwave to preserve texture. Freezing is not recommended due to the eggs’ texture.
Serving Tips
- Presentation: Garnish with parsley and chili flakes for a vibrant Sunday Sunshine Eggs in Mushroom.
- Garnish: Add extra Parmesan or a drizzle of olive oil for elegance.
- Pairing: Serve with crusty bread or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 2 stuffed mushrooms per person for a satisfying breakfast.
- Occasions: Ideal for quick breakfasts, brunches, or special gatherings.
FAQs
Can I use smaller mushrooms?
Yes, use more small mushrooms and crack eggs into multiple caps for this Sunday Sunshine Eggs in Mushroom.
How do I keep yolks runny?
Bake for 15 minutes and remove when whites are just set for a creamy egg bake.
Can I skip the cheese?
Yes, omit Parmesan for a lighter savory breakfast mushrooms dish.
What other herbs work well?
Rosemary or basil enhance this egg-stuffed mushroom recipe.
Can I make it dairy-free?
Use vegan butter and skip cheese for a dairy-free Sunday Sunshine Eggs in Mushroom.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Sunday Sunshine Eggs in Mushroom is a quick, flavorful breakfast that brings warmth to any morning. This savory breakfast mushrooms dish is perfect for sharing. Make this treat, gather your loved ones, and enjoy its creamy delight!
Sunday Sunshine Eggs in Mushroom
Ingredients
For the Dish:
- 4 large mushrooms e.g., Portobello or cremini, cleaned, stems removed
- 2 large eggs
- 1 tbsp 15ml olive oil
- 1 tbsp 15g unsalted butter
- 1 garlic clove minced
- 1 tbsp fresh thyme chopped
- Salt and black pepper to taste
- ¼ cup 25g grated Parmesan cheese (optional)
- Fresh parsley chopped (for garnish)
For Serving (Optional):
- Extra Parmesan or parsley
- Chili flakes for a spicy kick
Instructions
Prep the Oven and Mushrooms
- I preheat the oven to 375°F (190°C) and place 4 mushroom caps, stem side up, on a baking sheet, ready to hold the eggs for this creamy egg bake.
Cook the Garlic and Thyme
- In a small skillet, I heat 1 tbsp olive oil and 1 tbsp butter over medium heat. I add 1 minced garlic clove and 1 tbsp chopped thyme, cooking for 1–2 minutes until fragrant, then spoon the mixture evenly into the mushroom caps.
Add the Eggs
- I carefully crack 1 egg into each mushroom cap, ensuring the yolk stays intact. I season with salt and pepper for a perfect Sunday Sunshine Eggs in Mushroom.
Bake the Dish
- I bake for 15–20 minutes, until the egg whites are set but yolks are still soft (or longer for firmer yolks). I remove from the oven and sprinkle with ¼ cup Parmesan (if using) and chopped parsley for a vibrant savory breakfast mushrooms dish.
Serve Warm
- I serve immediately, garnishing with extra parsley or chili flakes for a stunning Sunday Sunshine Eggs in Mushroom.
Notes
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