Mushroom Egg Cups

Submitted by Paulene Christie

Mushroom Egg Cups

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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • Large flat mushrooms
  • Eggs


  • Lay non stick baking paper on base of slow cooker bowl .
  • Remove stalk of mushroom. Peel mushroom if desired, or not. Place mushrooms top side down onto baking paper in the slow cooker.
  • Carefully crack one egg into each upturned mushroom.
  • Use Tea Towel under lid and cook on high for approximately 45mins or until egg is set to your liking.
  • Serve with a sprinkle of cracked black pepper if desired.
  • Cook as many mushrooms/eggs as required or desired per serve 🙂
  • (Stuffed Mushroom)

5 thoughts on “Mushroom Egg Cups”

  1. This is my go to Sunday Breakfast for Hubby as he’s not a huge meat eater, this is a great alternative for him. I often add Capsicum and Onion….he absolutely loves these Mushrooms.

  2. So easy and so delicious. I added grated zucchini and soft blue cheese that I had in the fridge. Will def be one a regular here. Thank you.

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