Breakfast

Portabello, Egg and Veggie Bake is for Breakfast.

Portabello, Egg and Veggie Bake takes 15 minutes to prepare.

Portabello, Egg and Veggie Bake takes 45 minutes to cook.

Portabello, Egg and Veggie Bake makes 4 servings.

The ingredients for Portabello, Egg and Veggie Bake are:

4 Portabello mushrooms (large with stems removed)
4 extra large eggs
1/4 C Italian seasoned bread crumbs
1/2 C Daiya mozzarella cheese
1/2 C chopped green pepper
1/2 C chopped onion
1/4 C chopped tomato
1 tsp sea salt
1 tsp pepper
2 Tbsp olive oil

Here is how you make Portabello, Egg and Veggie Bake:

1. Pre heat oven to 425 degrees.2. Combine green pepper, onion, tomato, bread crumbs, "cheese", salt, and pepper in a bowl.3. Brush the mushroom(s) inside and out with the olive oil and sprinkle with 1/3 salt. 4. Stuff the mushrooms with the veggie mixture and place in oven. Cook for 15-20 minutes. 5. Pull out the mushrooms and add 1 egg to the top of each. Put back in the oven and cook for 5-10 minutes until the egg is done to your liking.Make 4 servings (1 mushroom each)Number of Servings: 4Recipe submitted by SparkPeople user MAMAELK.

The nutritional information for Portabello, Egg and Veggie Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 228.1

• Total Fat: 14.7 g
• Cholesterol: 246.6 mg
• Sodium: 862.0 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 2.3 g
• Protein: 10.5 g

The dietary needs meet for Portabello, Egg and Veggie Bake is Vegetarian