Portobello Mushroom Egg Bake with Colorful Roasted Veggies
Baking eggs into other foods is all the rage right now — or so I’ve decided.
I’ve seen (and done) the egg in an avocado. I’ve drooled over toast with eggs baked into the center, aka “eggs in a hole.” And I’ve marveled at the creativity of soft-boiled egg-filled biscuits. There seems to be no end to the things eggs make better.
So what will people stick and egg in next?
Well, by “people,” I mean me, and the answer is portobello mushrooms!
I’m certainly not the first to bake an egg into a portobello mushroom cap, but I definitely think I managed to maximize the concept.
This dish features a plethora of colorful vegetables, including four shades of bell pepper, zucchini, and bright, beautiful sweet potatoes.
The veggies are tossed with extra virgin olive oil and roasted all in the same pan (minimizing dirty dishes – score), and topped with glorious golden eggs.
Besides being an absolutely eye-catching dish, this mushroom egg bake is filled to the brim with nutrients — like, totally packed.
Bell peppers are an extremely rich source of vitamin C (as in “see ya” colds), and add a nice dose of fiber.
A single serving of sweet potatoes provides your entire daily requirement of beta carotene from vitamin A, while also hooking up a ton of belly-filling fiber and a heap of the commonly under-consumed mineral magnesium.
Finally, the portobello mushrooms used to house the star ingredient of this dish (golden, protein-packed eggs) are full of their own stellar components — polyphenols and flavones, potent antioxidants.
Basically, this superfood-packed dish should really be considered a “super dish.”
But your friends and fam don’t need to know all that. They’ll be excited enough about the beauty and flavor of this hearty, savory breakfast. Enjoy.
- 2 Sweet Potatoes
- 2 T. + 1 tsp. Extra Virgin Olive Oil (EVOO)
- 2 Bell Peppers*
- 1 Zucchini
- 1 T. Garlic Powder
- 1 T. Italian Seasoning
- Salt + Pepper to taste
- 3-4 Portobello Mushrooms
- 3-4 Eggs
- Preheat oven to 400 F.
- Wash, scrub, and cube sweet potato. Toss with 1 T. EVOO and sprinkle with salt and pepper.
- Add potatoes to a heavy pan or baking dish and roast for 20 minutes.
- Wash and dice remaining vegetables. Toss with 1 T. EVOO, garlic, Italian seasoning, salt and pepper.
- Carefully wipe mushrooms with a paper towel - don't rinse (they will absorb too much water). Remove stem and scoop out "gills" (the brown stuff). Brush with remaining 1 tsp. EVOO and place face down on a baking sheet.
- After the potatoes have roasted for 20 minutes, remove from oven, and add remaining vegetables to pan. Return pan to oven along with the mushroom baking sheet (put this on the top rack).
- Bake for 5 minutes, then remove mushrooms, and flip. Bake for 5 more minutes.
- Remove everything from the oven. Add mushrooms to pan and carefully crack an egg into the center of each mushroom.
- Return to the oven for another 20-25 minutes, or until the whites of the eggs are fully cooked.
- Serve with hot sauce, ketchup, etc.
Weigh in: What interesting dishes have you baked eggs into? Have you tried Portobello Mushroom Baked Eggs?