Breakfast

portabello breakfast cups is for Breakfast.

portabello breakfast cups takes several minutes to prepare.

portabello breakfast cups takes several minutes to cook.

portabello breakfast cups makes 4 servings.

The ingredients for portabello breakfast cups are:

4 large portobello mushrooms, stems removed
2 tbsp olive oil, divided
1/2 large sweet onion, chopped
1 bell pepper (red, yellow, orange, etc.), chopped
1 zucchini, chopped
3 cloves garlic, finely chopped
large handful chopped kale, approx 1 cup loosely packed
1 chicken sausage, sliced
1/4 cup 75% reduced fat cheddar cheese (or whatever cheese you want to use, or no cheese if you wish)
4 eggs
salt and pepper to taste
Chalulah for topping, optional

Here is how you make portabello breakfast cups:

Line a medium-large baking dish with tin foil. Add portobello mushrooms and drizzle lightly with 1 tbsp olive oil. Broil until tender, about 10-15 minutes.Meanwhile, heat remaining olive oil in a large skillet over medium heat. Add onion, bell pepper, zucchini and garlic. Cook for 5 minutes, until fragrant. Add kale and chicken sausage. Season with salt and pepper. Reduce heat to medium-low, cover, and cook for an additional 5-10 minutes.While vegetables finish cooking, fry eggs over medium heat in a large nonstick skillet until bottoms are browned, and eggs are cooked to desired consistency (for me, it's about 5 minutes).Top cooked portobellos with sauteed vegetables, then cheese. Top with fried egg. Add a few shakes of Chalulah is desired.Serving Size: 1Number of Servings: 4Recipe submitted by SparkPeople user SCHMICA.

The nutritional information for portabello breakfast cups is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 236.0

• Total Fat: 16.5 g
• Cholesterol: 207.2 mg
• Sodium: 266.4 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 2.4 g
• Protein: 14.2 g