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Keto Parmesan and Mushroom Baked Eggs

Name: Keto Parmesan and Mushroom Baked Eggs
Total time: 30 minutes
Yield: 2
Ingredients: 4 pieces Large Eggs; 1 cup Mushrooms (sliced); 1/4 cup Parmesan Cheese; 2 tablespoons Heavy Cream; 2 tablespoons Butter; 1 tablespoon Fresh Parsley (chopped); Salt; Pepper

This KETO-friendly recipe combines the rich flavors of Parmesan cheese and mushrooms in a delicious baked egg dish. It's a perfect low-carb breakfast or brunch option that is packed with protein and healthy fats.

30 minutes315 Calories2 Servings

Eggs Mushroom Cheese Breakfast

Ingredients

Large Eggs4 pieces
Mushrooms (sliced)1 cup
Parmesan Cheese1/4 cup
Heavy Cream2 tablespoons
Butter2 tablespoons
Fresh Parsley (chopped)1 tablespoon
Salt
Pepper

Instructions

1Preheat your oven to 375°F (190°C).
2In a skillet over medium heat, melt the butter. Add the sliced mushrooms and cook until they are softened and slightly browned, about 5-7 minutes. Season with salt and pepper to taste.
3Grease two individual-sized oven-safe dishes or ramekins with butter or cooking spray. Divide the sautéed mushrooms between the dishes, creating a layer at the bottom.
4Crack two eggs into each dish, ensuring not to break the yolks. Season the eggs with salt and pepper.
5Drizzle 1 tablespoon of heavy cream over each dish.
6Sprinkle grated Parmesan cheese evenly over the eggs.
7Place the dishes on a baking sheet and transfer to the preheated oven. Bake for about 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny.
8Remove the dishes from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley.
9Serve the baked eggs hot, straight from the dishes. You can enjoy them as is or pair them with a side salad or low-carb bread.