Breakfast Stuffed Mushroom Caps Recipe
This is the perfect way to elevate your breakfast! Mushroom caps are the best baking vessel for all of your breakfast favorites. Whether you’re using them for meal prep, brunch, or weekend breakfasts, they’re the way to go!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: keto friendly breakfast, brunch recipes, healthy breakfast, stuffed mushrooms, meal prep recipes, gluten free breakast
- Method: oven
- Cuisine: keto friendly breakfast, brunch recipes, healthy breakfast, stuffed mushrooms, meal prep recipes, gluten free breakast
Ingredients
- 4 large portobella caps (about 4-5” round), cleaned, plus stalks and gills removed – be careful not to break the sides or bottom
- 1-2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 large eggs
- 1 tablespoon chopped chives
- Add-ins: crispy bacon, shredded cheddar, chopped spinach, pancetta, ham, sausage.
Instructions
- Preheat the oven to 400°F, with the rack in the upper third. Line a baking sheet with foil and place a cooling rack on top.
- Take a pastry brush and brush the outside of the mushrooms. Set the mushroom cap size up on the cooling rack. *if desired, bake the mushrooms for about 2-3 minutes to release some of the water in them to avoid having them turn soggy. Remove from the oven and then proceed by adding bacon, spinach, pancetta, or other add-ins.
- Carefully crack two eggs into each cap (if you can only fit one, only add one). Sprinkle with salt and pepper.
- Place in the oven and bake for 15-25 minutes or until the whites are opaque and set. The yolks will be runny when the whites are set, but you can cook for longer if you do not want runny yolks.
- Remove from the oven and enjoy!