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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
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
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
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