IP Recipe: Baked Eggs in a Portabella Cap

Baked Eggs in a Portabella Cap (great for all phases)

Who doesn’t like a little breakfast for dinner some times? With this delicious recipe for Baked Eggs in a Portabella Cap, it doesn’t matter if you eat it in the morning or at night – it’s a treat any time of the day!

And the best part is that the portion size for eggs for a Phase 1-3 dieter is 2 whole eggs plus 2 egg whites. You could have two mushroom caps, with 1 egg plus 1 egg white in each cap.


  • Eggs
  • Portobello mushroom caps
  • Black pepper
  • Fresh parsley or thyme
  • A little olive oil


Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.

Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.

Crack each egg into a small bowl and then carefully slide it onto a mushroom cap.

Sprinkle with black pepper and fresh herbs of choice – parsley, thyme, etc.

CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.

Learn More About Ideal Protein

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