Submitted by Paulene Christie
Mushroom Egg Cups
Ingredients
- Large flat mushrooms
- Eggs
Instructions
- 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)
Tried this recipe?Scroll Down To Share What You Think
Yummy will be trying this soon. Might have to add some bacon to it?
I added spring onions and it was delicious! I see this one my breakfast menu atleast a couple times a week!
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.
Loved these. Nice and easy too.
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.
We love these, not just a breakfast dish in our house, also served as an evening meal alongside steak and salad.
That’s awesome to hear! Thanks so much for taking the time to come back and leave your feedback also – really appreciate you doing so 🙂