Breakfast Stuffed Mushrooms
Breakfast Ideas with Breakfast Sausage
Stuffed portabellos create the perfect individual serving size for this unique breakfast recipe.
Ingredients
Amount / Quantity | Ingredients |
---|---|
4 | Large Portobello Mushroom Caps |
1 tablespoon | Olive Oil |
1 (7 oz.) box | |
4 | Large Eggs, scrambled |
1/4 cup | Diced Basil |
2 tablespoons | Diced Chives |
Kosher salt and pepper, to taste | |
1/2 cup | Shredded Sharp Cheddar Cheese |
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Directions
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Preheat oven to 400˚ and line baking sheet with parchment paper.
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Remove stem and gills from underside of mushroom caps. Make sure there is enough space to fill them up with eggs.
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Rub inside of mushroom caps with olive oil and roast in oven for about 5-7 minutes. Just long enough to let mushrooms soften slightly, they still need to keep their shape.
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While mushrooms are cooking start browning sausage, breaking up patties with spatula. Once sausage is browned stir in eggs, basil and chives. Stirring as eggs cook.
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Once the eggs are fully cooked add egg mixture evenly among mushroom caps. Sprinkle each cap with 2 tablespoons shredded cheese and add back to oven for 5 minutes, or until cheese is melted.
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Serve immediately.