Switch up your boring breakfast routine with these yummy baked egg mushrooms. So simple, yet so delicious. Definitely a morning must-try!
Baked Egg mushroom Photo credit: Skinnyms
Ingredients: 4 large portobello mushrooms, cleaned, stems removed 4 large eggs 1 tablespoon olive oil Salt and pepper to taste Pack with veggies of choice: broccoli, onion, pepper.   Directions: Preheat oven to 450. Coat mushroom caps with olive oil and salt and pepper and place on a baking sheet. Place all veggies desired in mushroom caps. Crack an egg into each mushroom (carefully, may spill over depending on how many veggies you pack in). Bake for 12-15 minutes or until whites of eggs are cooked and mushrooms are tender. Serve and enjoy!