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Portobella Mushroom Egg Cups

Yesterday I saw a picture of scrambled eggs made in a cupcake tin and was inspired to make today’s recipe.  Instead of the muffin tin I used a large Portobella mushroom cap so the meal could be heartier.  This recipe makes a great breakfast or breakfast for dinner.  Read, make, and enjoy the recipe below!

1 Large Portobella Mushroom Cap

1 Stalk Kale, leaves removed and torn into small pieces

2 Eggs

Black Pepper, Garlic Salt, and Onion Powder

EVOO

Shredded Cheese and/or Avocado to garnish

Preheat oven to 375

Clean mushroom with damp paper towel and scrape out gills of mushroom

Lightly coat mushroom with EVOO then sprinkle spices on both sides

Place mushroom on baking dish

Place kale in bottom of mushroom

Mushroom and Kale

Crack 2 eggs (1 if using smaller mushroom) into mushroom

Uncooked Mushroom Egg Cup

Bake in oven for 40 minutes, or until white of eggs are cooked

Cooked Mushroom Egg Cup

Top with shredded cheese and/or Parmesan Cheese!

Finished Product!

Next time I have a brunch, this is going to be on the menu!  Hope you enjoy and have a great weekend.

Stay hungry!

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