Mushroom & Parmesan Eggs

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August 31, 2016

Mushroom & Parmesan Eggs 0 0 5 0

Let breakfast take care of itself while you take care of something else! Easy breakfast eggs with mushroom and Parmesan 🙂

  • Prep: 5 mins
  • Cook: 45 mins
  • 5 mins

    45 mins

    50 mins


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


1Spritz each case/cup with non stick oil spray

2Add diced mushroom to base of cup

3Top with 1 tsp Parmesan

4Move to slow cooker and place on bottom of bowl

5Crack one egg into each cup

6Season with salt and pepper

7(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)

8Cover and cook on HIGH for 45mins using The Tea Towel Trick

9Serve on toast or with avocado or tomato or baked beans

Submitted by Paulene Christie


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