Ingredients for Most Amazing Portabello Egg And Veggie Baked Breakfast
- Mushrooms
- Extra Large Eggs
- Italian Seasoned Breadcrumbs
- Monterey Jack Pepper Cheese
- Vegetables
- Kosher Salt
- Black Pepper
- 1 tablespoon olive oil
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How to Make Most Amazing Portabello Egg And Veggie Baked Breakfast
- Preheat oven to 425°F (220°C).
- Prepare Vegetables: Chop tomatoes, onions, red pepper, and olives. Combine in a bowl, cover with a damp paper towel, and microwave on high for 1 minute to soften.
- Add the bread crumbs, cheese, and 1/4 teaspoon each of salt and pepper to the vegetable mixture; mix well.
- Prepare Mushrooms: Wrap each mushroom cap in a damp paper towel and microwave on medium-high for 1 minute to soften.
- Stuff and Season: Once the mushrooms have cooled slightly, brush the inside and outside with olive oil. Season the inside with 1/4 teaspoon each of salt and pepper.
- Fill each mushroom cap with the vegetable and cheese mixture.
- Bake: Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes.
- Add Eggs: Remove from the oven and carefully crack one egg on top of each mushroom.
- Finish Baking: Return to the oven and bake for another 5-10 minutes, or until the eggs are cooked to your liking.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
4g
Fat
26g
Carbs
2g