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
Black Pepper, Garlic Salt, and Onion Powder
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
Crack 2 eggs (1 if using smaller mushroom) into mushroom
Bake in oven for 40 minutes, or until white of eggs are cooked
Top with shredded cheese and/or Parmesan Cheese!
Next time I have a brunch, this is going to be on the menu! Hope you enjoy and have a great weekend.