These simple Portobello Breakfast Bakes are perfect for a weekend breakfast, or even as a light dinner during the week!
This breakfast take on stuffed mushrooms are a delicious and hearty way to start your day.
If you love bacon and eggs first thing in the morning, simply serve them up in a Portobello mushroom cap! With only a handful of ingredients and ten minutes of baking time, you can probably even find time to make these breakfast mushrooms on a busy weekday morning.
Love Paleo Breakfasts? Then you’ll love our FREE Paleo Breakfast Recipes.
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Portobello Breakfast Bakes
Portobello Breakfast Bakes
Deanna DormanTools
- Baking sheet
- Knife
- Aluminum foil
Ingredients
- 1 tablespoon olive oil or coconut oil
- 2 portobello mushroom caps
- 2 - 4 large eggs
- 4 slices bacon
- 2 tablespoons chopped parsley (optional for garnish)
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F. Lightly grease a baking sheet with olive oil or coconut oil.
- Using a knife, remove the stems from the mushroom caps to make a small bowl shape.
- Place mushroom caps right-side up on the baking sheet and bake for 5 minutes. Flip upside-down and bake an additional 5 minutes.
- While mushroom caps are baking prepare bacon. Line a baking sheet with aluminum foil and place bacon strips in a single layer on the sheet. Bake for 10-15 minutes, until desired doneness.
- Remove caps from the oven and crack 1-2 eggs in each mushroom cap (larger caps may be able to fit 2 eggs). Place the mushrooms and eggs back into the oven and bake for 10-15 minutes, until egg whites are cooked and the yolks are cooked to your liking.
- Allow bacon to cool slightly and cut or tear into bits. Sprinkle eggs with bacon bits and parsley and serve.
Looking for Paleo ingredients? Here are a few we’d recommend:
Olive oil (Sky Organics)
Cold pressed coconut oil (Viva Naturals)
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