Mushroom Egg Cups
Mushroom Egg Cups
4 Ingredients or LESS!, Breakfast, Eggs, Low Carb, Vegetarian
April 28, 2015
- Prep: 5 mins
- Cook: 45 mins
- Yields: Variable
Directions
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 🙂
7(Stuffed Mushroom)
8
Submitted by Paulene Christie
5 Reviews
Lesley
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.
Ashlyn
February 11, 2018
I added spring onions and it was delicious! I see this one my breakfast menu atleast a couple times a week!
Zoey
July 18, 2017
Yummy will be trying this soon. Might have to add some bacon to it😋
Christie
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.