Looking for an all-in-one Paleo breakfast? Try roasting these Bacon and Baked Egg Portobello Mushrooms in just 35 minutes!

You don’t need complex ingredients to create a dish worthy of brunch-time entertaining! All you need are a handful of veggies, thick-cut bacon, and a runny egg on top for a savory breakfast you can feel satisfied about. Best of all, this recipe is hassle-free and ready to enjoy in under an hour!

Portobello caps are filled with antioxidant-rich tomatoes and arugula before being topped with protein-packed eggs and smoky bacon. Mushrooms pack in plenty of vitamins to help protect your body’s bone density and are a great cancer-fighting veggie you can incorporate into your daily diet. (1) Eat them in conjunction with a little bit of dietary fat (think coconut oil, pasture-raised butter, or ghee) to help your body absorb its nutrients more efficiently.

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To get started, scrape out the gills and remove the stem from each mushroom (this will help create space for the arugula and tomatoes). When adding the arugula, neatly tuck the leafy stems within the portobello so that they don’t burn while baking. If you are not a fan of arugula, you can always sub in spinach instead. Add the chopped tomatoes on top and set aside. Tip: To prevent the portobellos from getting too soggy, scoop out the seeds and juice from the tomatoes before chopping.

Next, crack open an egg and place into the center of your prepared portobello cap. Repeat this step for all four mushroom caps or whisk the eggs beforehand if you prefer scrambled eggs instead. Bake for 20-25 minutes or until all egg whites are no longer clear. When finished, add on crumbled bacon, sea salt, and black pepper before digging in! Tip: You can also try drizzling a bit of avocado oil or ghee on top for added taste and nutrients.

Jennafer Ashley

Crispy Bacon and Baked Eggs in a Portobello Mushroom

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Total time:35 mins

Cook Time:25 mins 25 minutes

Prep Time: 10 mins 10 minutes

Serves:4

Nutrition facts:11 grams of protein4 grams of carbohydrates8 grams of fat

Crispy Bacon and Baked Eggs in a Portobello Mushroom

Recipe by: Jennafer Ashley

Looking for an all-in-one Paleo breakfast? Try roasting these Bacon and Baked Egg Portobello Mushrooms in just 35 minutes.

Tools

• Baking sheet
• Parchment paper

Ingredients

• 4 portobello mushroom caps
• 1 cup arugula
• 1 medium tomato, chopped
• 2 strips thick-cut, pasture-raised bacon, cooked and chopped
• 4 large, pasture-raised eggs
• Salt and pepper, to taste

Instructions

• Preheat oven to 350ºF and line a baking sheet with parchment paper.
• Scoop out gills from mushrooms using a spoon and discard.
• Place mushrooms on baking sheet and fill each cap with arugula and tomato. Carefully top with an egg in the center.
• Transfer to the middle rack of an oven and bake for 20 minutes, until egg whites turn white.
• Top with chopped bacon, sea salt and black pepper.

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