Mushroom and Cheese Baked Eggs
Eggs are a great source of protein, added here for lunch is a great way to stay full until dinner, adding mushrooms for magnesium and cheese for calcium.
Ingredients
- 8 medium free-range eggs
- 2 tablespoons of low-fat chive and herb creamed cheese
- 40g of grated cheddar
- 50g of button mushrooms
- 1 tablespoon of butter
- 1 tablespoon of rapeseed oil
- ¼ tea spoon of paprika
- 1 tablespoon of chopped fresh chives.
- Pinch of salt and black pepper
Method
1. Slice the mushrooms thinly and cook in butter to soften them, allow to cool.
2. Crack the eggs into a bowl, using a whisk break up the eggs and beat in the cream cheese.
3. Stir in the remaining ingredients.
4. Use a muffin tin or use ramekins, brush the inside with the rapeseed oil. And divide the mix into 4 of the oiled moulds.
5. Bake for 15 minutes at 180◦c.
Nutrition
Calories 236kcal
Fat 18g
Saturates 6.3g
Carbohydrates 0.7g
Sugars 0.5g
Fibre 0g
Protein 18g
Salt 0.8g
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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