Crispy Bacon and Baked Eggs in a Portobello Mushroom
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.