Mushroom Egg Cups
Eggs cracked into a Portobello mushroom cap and baked in the oven for a delicious, simple, and healthy breakfast.
WW My Way Smart Points: 4 Green, 0 Blue, 0 Purple
WW Freestyle Smart Points: 0
Prepping the Mushroom
To begin, I washed each mushroom and removed the stems. I gently scraped out the inside of the mushrooms
I sprayed the mushroom caps with cooking spray, placed them on a foil lined baking sheet, and dusted each one with garlic powder and dried onion.
Next, I carefully cracked two eggs into each mushroom cap. I seasoned the Mushroom Egg Cups with salt, pepper, and dried parsley
Baking the Cups
I placed the baking sheet in the oven at 400 degrees and let the cups cook for 20-30 minutes, Until the egg inside the mushroom cup was cooked through.
Check on you eggs after 15-20 minutes to make sure you aren't over cooking your eggs! Once the egg white is firm you are all set to pull them out for an over easy egg. Leave in for full 30 minutes if a cooked through egg is desired.
I then topped the mushroom cups with fat free cheddar cheese- if desired- and returned to the oven until melted. I removed the mushroom egg cups from the oven and served!