"Have some leftover roasted veggies? Stuff them in some giant portobello caps with bacon and eggs and you’ll quickly become a breakfast champion."
Breakfast Stuffed Portobello Mushrooms
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Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tablespoon extra virgin olive oil
- 4 large portobello mushrooms, stems removed
- 4 slices bacon (par-cooked)
- 1 1/2 cups chopped roasted veggies (zucchini, red peppers, summer squash, etc)*
- 4 eggs
- 2 tablespoon chopped chives
- salt and pepper, to taste
Method
Step 1
Preheat oven to 400° and line a baking sheet with parchment paper. Brush the Portobello caps with olive oil and rest on the baking sheet stem side down. Bake for 10 minutes.
Step 2
When mushrooms are done, remove from oven, flip over and stuff with the roasted veggies, bacon, and crack an egg into each cap. Place back in the oven for 15-20 minutes depending on your preferred egg doneness. Remove from oven and rest 3 minutes.
Step 3
Top each egg with salt and pepper and fresh chives. Serve warm.
Step 4
* Note: to roast vegetables, chop 1 zucchini, 1 red pepper and 1 summer squash into 1-inch chunks and drizzle with olive oil. Roast in the oven for about 20 minutes, or until tender and starting to brown.