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Breakfast-Stuffed Mushrooms with Eggs
Kathie Clane

Breakfast-Stuffed Mushrooms with Eggs

A savory breakfast with eggs and cheese stuffed in mushrooms, baked to perfection for a nutritious start.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: American
Calories: 148
Ingredients Method Notes

Ingredients
  

  • 8 large mushrooms stems removed and hollowed out
  • 4 eggs
  • 1/4 cup shredded cheese cheddar, mozzarella, or a mix
  • 1 tbsp olive oil
  • 1/4 cup chopped onions
  • 1/4 cup cooked spinach optional
  • Salt and pepper to taste
  • Fresh herbs parsley, thyme, for garnish

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a pan over medium heat. Sauté chopped onions until soft, about 3 minutes.
  3. Crack the eggs into a bowl and whisk with salt and pepper.
  4. Pour the eggs into the pan with the onions and scramble until just set.
  5. Fill each mushroom cap with the scrambled egg mixture, then top with shredded cheese.
  6. Place stuffed mushrooms on a baking sheet and bake for 15 minutes or until mushrooms are tender and cheese is melted.
  7. Garnish with fresh herbs and serve hot.

Notes

For a vegetarian version, omit meat and use spinach, tomatoes, or other veggies as the filling.