These portobello baked eggs are the perfect breakfast recipe while being paleo, gluten-free and dairy-free. Plus, they can even be meal prepped in advance for a quick grab and go breakfast!
I am definitely a savoury breakfast person, and these portobello baked eggs hit the spot. They have a good dose of protein, healthy fats and even some veggies. They can be enjoyed at home or on the go and can even be made in advance for the school or work week!
In this recipe, I am using Conestoga Farms Free Run Omega-3 Eggs. They are produced by being fed a diet enriched with flax seed, a source of DHA omega-3 polyunsaturates, which is important in mood support, eye health, fighting inflammation and heart health. Also, I love supporting local and proud Ontario farmers and their families, which means wholesome eggs in my kitchen. They have premium eggs in Free Run Omega-3, Free Range, Organic and Hard Boiled and Peeled. Simply look for the logo on the carton so that you know you are supporting local Ontario egg farmers.
The local farmers who produce Conestoga Farms eggs are members of the Egg Farmers of Ontario and the Egg Farmers of Canada, which means safe and quality egg production for you and your family. Because let’s face it, local matters. For more information visit www.conestogafarms.com
Prep: 5 minutes
Cook: 25 minutes
2 portobello mushrooms
Himalayan salt to taste
Pepper to taste
Avocado Oil spray
1 tbsp cilantro
Preheat oven to 450F.
Wash mushrooms and wipe clean. Remove the stems from each and using a spoon, remove the gills of the mushroom.
Lay the mushroom caps on a baking sheet lined with parchment paper.
Spray each of the mushroom caps with avocado oil spray and season with Himalayan salt and pepper.
Crack an egg into the center of each of the mushroom caps.
Bake for about 15-17 minutes or until whites are cooked.
Remove from oven and garnish with cilantro if desired.
If you make these portobello baked eggs be sure to tag me so I can share!