Portobello Breakfast Bakes

These simple Portobello Breakfast Bakes are perfect for a weekend breakfast, or even as a
light dinner during the week!

Prep Time:5 minutes

Cook Time:25 minutes

Yield:2

Ingredients:

• 1 tablespoon olive oil or coconut oil
• 2 portobello mushroom caps
• 2-4 large eggs
• 4 slices bacon
• 2 tablespoons chopped parsley (optional for garnish)
• salt & pepper to taste

Directions:

• Preheat oven to 400 degrees. Lightly grease a baking sheet with olive oil or coconut oil.
• Using a knife, remove the stems from the mushroom caps to make a small bowl shape.
• Place mushroom caps right-side up on the baking sheet and bake for 5 minutes. Flip upside-down and bake an additional 5 minutes.
• While mushroom caps are baking prepare bacon. Line a baking sheet with aluminum foil and place bacon strips in a single layer on the sheet. Bake for 10-15 minutes, until desired doneness.
• Remove caps from the oven and crack 1-2 eggs in each mushroom cap (larger caps may be able to fit 2 eggs). Place the mushrooms and eggs back into the oven and bake for 10-15 minutes, until egg whites are cooked and the yolks are cooked to your liking.
• Allow bacon to cool slightly and cut or tear into bits. Sprinkle eggs with bacon bits and parsley and serve.

http://blog.paleohacks.com/portobello-breakfast-bakes/