Keto Parmesan and Mushroom Baked Eggs

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.

Ingredients

• 
  Large Eggs

  4 pieces

• 
  Mushrooms (sliced)

  1 cup

• 
  Parmesan Cheese

  1/4 cup

• 
  Heavy Cream

  2 tablespoons

• 
  Butter

  2 tablespoons

• 
  Fresh Parsley (chopped)

  1 tablespoon

• 
  Salt

• 
  Pepper

Steps

1. Preheat your oven to 375°F (190°C).
2. In 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.
3. Grease 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.
4. Crack two eggs into each dish, ensuring not to break the yolks. Season the eggs with salt and pepper.
5. Drizzle 1 tablespoon of heavy cream over each dish.
6. Sprinkle grated Parmesan cheese evenly over the eggs.
7. Place 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.
8. Remove the dishes from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley.
9. Serve 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.

Nutritional Value