• Ingredients:
  • 2 FunGuy portobello mushrooms
  • 3 tablespoons olive oil, divided
  • 4 eggs
  • 2 tablespoons milk
  • 1 teaspoon coarse salt, divided
  • ½ teaspoon ground black pepper
  • 1 ½ tablespoons chopped fresh chives
  • ½ cup shredded cheese
  • 4 slices of rustic bread
  • 2 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise

Start the day in a healthy FunGuy way with our new portobello “bacon” topped breakfast!

Thinly sliced and oven crisped portobello mushrooms are a delicious and heart healthy alternative that doesn’t disappoint in crunch or flavor. We added a few slices to cheesy scrambled eggs and crunchy toast in this breakfast recipe, but portobello “bacon” is excellent for lunch and dinner dishes too!

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Thinly slice the caps on a cutting board and transfer them to the baking sheet, drizzle half of the olive oil over the sliced mushrooms and flip the slices back and forth in the oil to cover both sides before laying them out in a single layer on the baking sheet.
  3. Place the mushrooms in the oven to bake for 10-15 minutes. Remove the mushrooms from the oven, turn them over, and bake another 5-10 minutes, or until crisp. Once done, remove from the oven, sprinkle with half of the salt over the mushrooms and transfer to a plate lined with paper towels to absorb any left over oil on the mushrooms. Do not turn off the oven.
  4. While the mushrooms cook, prepare the rest of the ingredients for the toasts.
  5. Crack the eggs into a bowl and add the milk, the other half of the salt, black pepper, and chives and beat with a fork until frothy and light yellow in color. 
  6. Heat the remaining olive oil in a pan over medium-low and pour in the eggs. Allow the eggs to cook about a minute, or until the bottom of the eggs have started to set before pushing the eggs around the pan to start scrambling them. Allow the eggs to cook all the way through, approximately 3-4 minutes, and turn off the heat.
  7. In a small bowl, mix the Dijon mustard and mayonnaise until combined; place the bread into the toaster to toast. Once the toast it ready, transfer it to the baking sheet used for the mushrooms. Top each toast with 1/4th of the scrambled eggs, add a little shredded cheese, then add a few slices of mushroom “bacon” to each before topping with a little more cheese.
  8. Transfer the toasts to the oven and allow them to cook another 3-4 minutes or until the cheese has melted on top.
  9. Remove the toasts from the oven, allow to cool 2-3 minutes, and serve! 

Have a Fun meal!