Breakfast Stuffed Mushrooms

Breakfast Stuffed Mushrooms

Breakfast Ideas with Breakfast Sausage

Stuffed portabellos create the perfect individual serving size for this unique breakfast recipe.

Breakfast Stuffed Mushrooms
15 mins
Prep Time
20 mins
Total Time
Contains Gluten icon
Gluten Free


Amount / QuantityIngredients

Large Portobello Mushroom Caps

1 tablespoon

Olive Oil

1 (7 oz.) box

All Natural Golden Brown® Pork Sausage Patties


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


  1. Preheat oven to 400˚ and line baking sheet with parchment paper.

  2. Remove stem and gills from underside of mushroom caps. Make sure there is enough space to fill them up with eggs.

  3. Rub inside of mushroom caps with olive oil and roast in oven for about 5-7 minutes. Just long enough to let mushrooms soften slightly, they still need to keep their shape.

  4. While mushrooms are cooking start browning sausage, breaking up patties with spatula. Once sausage is browned stir in eggs, basil and chives. Stirring as eggs cook.

  5. Once the eggs are fully cooked add egg mixture evenly among mushroom caps. Sprinkle each cap with 2 tablespoons shredded cheese and add back to oven for 5 minutes, or until cheese is melted.

  6. Serve immediately.

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