Today I’m excited to share my Portobello Mushroom Egg Bake recipe with you all! This baby is super EASY and let’s be serious…mushrooms and eggs just always go together well.
This recipe for Portobello Mushroom Egg Bake is sponsored by Burnbrae Farms, all opinions are my own.
The Holiday season is quickly approaching and for our family it means FOOD! We are planning to attend and host gatherings and I am already coming up with recipe ideas. Whether for breakfast or dinner, people are always impressed when I serve up a portobello mushroom dish. These mushrooms are MASSIVE and the perfect size to use as a vessel while adding in the delicious flavour it has.
Personally this season, I’m focused on serving up healthy choices for my friends and family. I have changed my eating behaviour and am happy that this recipe is friendly to any low carb, higher healthy fat ways of eating. So check it out my Keto friends…this one’s a keeper!
Egg Creations! By Burnbrae Farms
In this recipe you’ll see that I’m using Egg Creations! by Burnbrae Farms. This is a product that makes life easier, you just shake the carton and use it as you would eggs. 1/4 cup = 1 egg. See that…simple right?
The thing I like the best about the Egg Creations! is that the ingredients are simple and REAL. For the Mushroom & Spinach the ingredients are: Liquid whole egg, mushrooms, spinach, onions, salt, xanthan gum, natural flavours. They’ve taken eggs and spruced them up.
Egg Creations Flavours
- Veggie & Feta
- Mushroom & Spinach
- Garden Vegetable
- Cheese & Chive
- Original
Don’t forget to check out Egg Creations recipes for inspiration and make sure to keep updated by following Burnbrae Farms on Facebook, Twitter, Instagram, Pinterest and YouTube.
Portobello Mushroom Egg Bake
INGREDIENTS
- 1/4 cup melted butter
- 4 portobello mushrooms
- 1 1/2 cups Burnbrae Farms Egg Creations! Mushroom & Spinach
- 8 slices bacon, cooked and chopped
- 1/2 cup Cheddar Cheese (more if you’d like it)
PREPARATION
- Preheat oven to 400 degrees F
- Remove the stem and black veins from portobello mushroom. If you find it very shallow, you can remove some of the meat to create more space
- Brush melted butter on the portobello mushroom, covering the outer skin fully
- Bake in the oven for 8 minutes. The mushroom will be quite moist so feel free to pat with paper towel.
- Pour 1/4 cup Egg Creations! Mushroom & Spinach into the mushroom cap
- Sprinkle cheddar cheese and bacon bits into the cap
- Bake for 15 minutes
Want to see what else you can do with Burnbrae Farms Egg Creations?
- Tomato Asparagus Tart from This Lil’ Piglet
- Mediterranean Brunch Bake from Simply Stacie
- Yorkshire Puddings from The Bewitchin Kitchen
Holiday Entertaining Guide
Through to the new year I will be sharing several delicious appetizer, meal and dessert recipes to help you entertain guests and family through the holidays in my Holiday Entertaining Guide. This recipe is part of the Holiday guide; make sure you check back for other new delicious recipes.
- ¼ cup melted butter
- 4 portobello mushrooms
- 1½ cups Burnbrae Farms Egg Creations! Mushroom & Spinach
- 8 slices bacon, cooked and chopped
- Cheese
- Preheat oven to 400 degrees F
- Remove the stem and black veins from portobello mushroom. If you find it very shallow, you can remove some of the meat to create more space
- Brush melted butter on the portobello mushroom, covering the outer skin fully
- Bake in the oven for 8 minutes. The mushroom will be quite moist so feel free to pat with paper towel.
- Pour ¼ cup Egg Creations! Mushroom & Spinach into the mushroom cap
- Sprinkle cheddar cheese and bacon bits into the cap
- Bake for 15 minutes