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These breakfast stuffed mushrooms are packed full of scrambled eggs, breakfast sausage, basil, chives, and a sprinkling of cheese.
I have totally complained about this before but breakfast is the hardest meal for me to eat.
The very thought of getting up and doing so much activity right away is just too much for me to process.
Honestly, it’s probably a good thing I’m not a parent. I’m so selfish about my time in the morning that my poor child would live off dry cereal and milk from the carton.
Even as a nanny I never worked for a family where I had to make breakfast or have super early morning hours.
I guess I was pretty spoiled in that regard.
Well, wait. I did once work for this one family where the mom was so super high maintenance she was basically a child herself.
I would have to wake her up every morning {annoying} and then start her coffee {really annoying} then she would yell down the stairs her breakfast order {really really annoying!}
She would also come home from work early to go sit by the pool.
Then call me from her cell phone and ask me to bring her a bottle of wine and some snacks.
Seriously people, if you think a nanny is around for making you breakfast and picking out your wine, you’re wrong.
However, the one good thing that came out of that job was a serious love for breakfast sausage.
I used to always be a bacon lover but then slowly sausage made its way to the top of my love list.
See, miss fancy pants’ boss always requested sausage with her breakfast platter.
Soooooooo I made A LOT of sausage for her and her kids. Which of course meant I ate a lot of sausage.
More breakfast recipes
Breakfast Stuffed Mushrooms
Ingredients
- 4 large portobello mushroom caps
- 1 tablespoon olive oil
- 1 7 ounce box mild sausage patties
- 4 large eggs, scrambled
- 1/4 cup diced basil
- 2 tablespoons diced chives
- Kosher salt and pepper, to taste
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Remove the stem and gills from the underside of the mushroom. Make sure there is enough space to fill them up with eggs.
- Rub the inside of the mushroom with a little bit of olive oil and roast in the oven for about 5-7 minutes. Just let the mushroom soften slightly. They still need to keep their shape.
- While the mushrooms are cooking start browning the sausage and breaking up the patties with your spatula. Once the sausage is browned stir in eggs, basil and chives.
- Stir together as you cook so the eggs and ingredients all scramble together.
- Once the eggs are fully cooked add them to the mushroom caps. Pile it on high since you are serving one cap per person.
- Sprinkle each cap with 2 tablespoons of shredded cheese and add back to the oven for 5 minutes to help melt the cheese.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t think I could ever be a nanny, or a waitress, or nurse. It would annoy me too much to be taking care of people 24-7. Hey wait, I guess that’s what moms do too…ah well. Been there, done that! Can’t win them all 😉
I also have a serious love of breakfast sausage and would it it 9 time out of 10 over bacon. These stuffed mushrooms look seriously amazing!
Well, your ex-boss sounds CRAZY. But at least something good came of the experience!
Breakfast stuffed mushrooms = genius! This will be on my next brunch menu!
ps. beautiful photos!
Hearing how lazy the mom was and with an attitude like THAT, I’ll bet her husband tried to make sure you got all the sausage you could eat.