Mushroom Egg Cups

Mushroom Egg Cups

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April 28, 2015

  • Prep: 5 mins
  • Cook: 45 mins
  • Yields: Variable


Large flat mushrooms



1Lay non stick baking paper on base of slow cooker bowl .

2Remove stalk of mushroom. Peel mushroom if desired, or not. Place mushrooms top side down onto baking paper in the slow cooker.

3Carefully crack one egg into each upturned mushroom.

4Use Tea Towel under lid and cook on high for approximately 45mins or until egg is set to your liking.

5Serve with a sprinkle of cracked black pepper if desired.

6Cook as many mushrooms/eggs as required or desired per serve πŸ™‚

7(Stuffed Mushroom)


Submitted by Paulene Christie


5 Reviews


March 2, 2021

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.


February 6, 2021

Loved these. Nice and easy too.

Diane Morris

December 9, 2020

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.


February 11, 2018

I added spring onions and it was delicious! I see this one my breakfast menu atleast a couple times a week!


July 18, 2017

Yummy will be trying this soon. Might have to add some bacon to itπŸ˜‹

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