Mushroom & Parmesan Eggs

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 🙂
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Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins

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
Tried this recipe?Let us know how it was!

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