Breakfast Stuffed Mushrooms
The perfect protein packed and delicious breakfast with mushrooms and eggs.
Servings: 3 people
Ingredients
- 2 tablespoons olive oil
- salt - a sprinkle over the mushrooms to taste
- pepper - to taste
- ~6 baby bella mushrooms - or 3 large portobello mushrooms or 12 smaller mushrooms.
- 6-12 eggs - this depends how many eggs you want on these. I used 1-2 per mushroom.
- 3 green onions - sliced
- 1/4 cup bacon bits
- 1/4 cup cheddar cheese
Instructions
- Pre-heat the oven to 400 F.
- You can remove the stems on the mushrooms or keep them in, it makes it easier for the egg to stay in the middle of the mushroom if stems are removed though. I add the stems to the pan so they don't go to waste.
- Heat a oven proof skillet on the stove top with olive oil in it, add mushrooms, sprinkle with salt and pepper.
- Crack eggs into middle of mushrooms.
- Sprinkle tops with green onions, bacon bits and cheddar cheese.
- Bake in the oven for 15 minutes or until eggs are at desired cook, for a runny egg, cook for around 9 minutes.