• Ingredients:
  • 4 FunGuy portobello mushrooms
  • 1 green onion
  • 1 large tomato
  • 2 avocados
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 6 eggs
  • ¼ cup milk
  • ¼ teaspoon ground black pepper
  • 2 tablespoons butter
  • 4 large bread rolls
  • ¼ cup cream cheese, room temperature
  • 1 tablespoon Dijon mustard (optional)

Start off Father’s day in the best way with a healthy and Fun breakfast sandwich that dad will love!

Scrambled eggs, sliced ripe tomato, creamy avocado, and sliced of our portobello mushroom “bacon” come together on rustic bread rolls to make the perfect start to Dad’s special day. We’ve included a spicy Dijon cream cheese spread for and extra punch of heat and flavor too! 

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb and dice on a cutting board. Slice the mushroom caps about 1/8th inch thick and set aside. Trim the ends off of the green onion and slice. Remove the stem from the tomato and slice into thin rounds. Cut the avocados in half and remove the seeds and peel before slicing thinly. 
  3. Transfer the sliced mushrooms to the baking sheet in a single layer. Drizzle olive oil over the sliced mushrooms and season with half of the salt.
  4. Place the mushrooms in the oven to bake for 10-15 minutes. Remove the mushrooms from the oven and check to see if they are crispy enough. If they need more time, turn the mushrooms over and bake another 5-10 minutes, or until crisp. Once done, remove from the oven and allow to cool at least 5 minutes before assembling the sandwiches.
  5. While the mushrooms cook, prepare the rest of the ingredients for the sandwich.  
  6. Crack the eggs into a bowl and add the milk, green onion, the rest of the salt, and black pepper to eggs and beat them with a fork until they are frothy and light yellow in color.
  7. Heat the butter 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 and turn off the heat. 
  8. In a small bowl mix the cream cheese and Dijon mustard together until smooth. Taste and adjust the mustard as desired. 
  9. To assemble the breakfast sandwiches cut the bread rolls in half and spread the cream cheese mixture on the inside of each and layer tomato slices, avocado, scrambled egg, and top with the portobello mushroom slices and the other half of the bread roll. 
  10. Serve immediately. 

Have a Fun meal!