Crispy Bacon and Baked Eggs in a Portobello Mushroom

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Looking for an all-in-one Paleo breakfast? Try roasting these Bacon and Baked Egg Portobello Mushrooms in just 35 minutes.

Tools

  • Baking sheet
  • Parchment paper

Ingredients

  • 4 portobello mushroom caps
  • 1 cup arugula
  • 1 medium tomato, chopped
  • 2 strips thick-cut, pasture-raised bacon, cooked and chopped
  • 4 large, pasture-raised eggs
  • Salt and pepper, to taste

Instructions

  • Preheat oven to 350ºF and line a baking sheet with parchment paper.
  • Scoop out gills from mushrooms using a spoon and discard.
  • Place mushrooms on baking sheet and fill each cap with arugula and tomato. Carefully top with an egg in the center.
  • Transfer to the middle rack of an oven and bake for 20 minutes, until egg whites turn white.
  • Top with chopped bacon, sea salt and black pepper.

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