Breakfast Stuffed Mushrooms

These breakfast stuffed mushrooms are the perfect protein packed breakfast, brunch, lunch or dinner. They also make for a great make ahead meal for a week of healthy and delicious breakfasts! They are delicious!

I use baby portabello mushrooms, white or large portobello mushrooms can also be used. Then I add an egg to the middle, sprinkle with bacon bits and sliced green onions, salt, pepper and cheese. Bake for 15 minutes and you have a low carb, healthy and delicious meal! I use them for breakfast and just reheat them all week long but they could be great as a lunch or dinner too.

These will leave you feeling full and satisfied without feeling weighted down. They are full of protein and nutrients that will help your day start or keep going strong.

What you need to make breakfast stuffed mushrooms:

Serves 3

• 2 tablespoons olive oil
• salt – a sprinkle over the mushrooms to taste
• pepper – to taste
• ~6 baby bella mushrooms – or 3 large portobello mushrooms or 12 smaller mushrooms.
• 6-12 eggs – this depends how many eggs you want on these. I used 1-2 per mushroom.
• 3 green onions – sliced
• 1/4 cup bacon bits
• 1/4 cup cheddar cheese

Instructions

1. Pre-heat the oven to 400 F.
2. You can remove the stems on the mushrooms or keep them in, it makes it easier for the egg to stay in the middle of the mushroom if stems are removed though. I add the stems to the pan so they don’t go to waste.
3. Heat a oven proof skillet on the stove top with olive oil in it, add mushrooms, sprinkle with salt and pepper.
4. Crack eggs into middle of mushrooms.
5. Sprinkle tops with green onions, bacon bits and cheddar cheese.
6. Bake in the oven for 15 minutes or until eggs are at desired cook, for a runny egg, cook for around 9 minutes.

Printable recipe below.

Here are a few other breakfast you might love too:

• Mushroom Frittata RECIPE HERE
• Browned Butter Waffles RECIPE HERE
• Almond Flour Apple Zucchini Breakfast Cake RECIPE HERE

Print Recipe

5 from 2 votes

Breakfast Stuffed Mushrooms

The perfect protein packed and delicious breakfast with mushrooms and eggs.

Prep Time5 minutes mins

Cook Time15 minutes mins

Course: Breakfast, Dinner, Main Course

Cuisine: Breakfast, Dinner, Low Carb, main course

Keyword: Bacon, Breakfast, cheese, Dinner, Easy Recipes, eggs, main course, Mushrooms, Weekend Dinner

Servings: 3 people

Ingredients

• 2 tablespoons olive oil
• salt – a sprinkle over the mushrooms to taste
• pepper – to taste
• ~6 baby bella mushrooms – or 3 large portobello mushrooms or 12 smaller mushrooms.
• 6-12 eggs – this depends how many eggs you want on these. I used 1-2 per mushroom.
• 3 green onions – sliced
• 1/4 cup bacon bits
• 1/4 cup cheddar cheese

Instructions

• Pre-heat the oven to 400 F.
• You can remove the stems on the mushrooms or keep them in, it makes it easier for the egg to stay in the middle of the mushroom if stems are removed though. I add the stems to the pan so they don’t go to waste.
• Heat a oven proof skillet on the stove top with olive oil in it, add mushrooms, sprinkle with salt and pepper.
• Crack eggs into middle of mushrooms.
• Sprinkle tops with green onions, bacon bits and cheddar cheese.
• Bake in the oven for 15 minutes or until eggs are at desired cook, for a runny egg, cook for around 9 minutes.