Let breakfast take care of itself while you take care of something else! Easy breakfast eggs with mushroom and Parmesan 🙂
Submitted by Paulene Christie
Mushroom & Parmesan Eggs
Let breakfast take care of itself while you take care of something else! Easy breakfast eggs with mushroom and Parmesan 🙂
Ingredients
- 1 egg per cup
- (you can use silicone cup cake cases or ramekin or even a cup)
- 1 tsp of grated extra sharp Parmesan per cup
- Diced mushroom (about half a mushroom per cup)
- Salt and Pepper
Instructions
- Spritz each case/cup with non stick oil spray
- Add diced mushroom to base of cup
- Top with 1 tsp Parmesan
- Move to slow cooker and place on bottom of bowl
- Crack one egg into each cup
- Season with salt and pepper
- (if using a ceramic slow cooker carefully pour 1 cup of water in base around the cups ... I don't do so for my slow cooker with metallic bowls)
- Cover and cook on HIGH for 45mins using The Tea Towel Trick
- Serve on toast or with avocado or tomato or baked beans
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