portabello breakfast cups

portabello breakfast cups
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Nutritional Info
  • 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

View full nutritional breakdown of portabello breakfast cups calories by ingredient
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Number of Servings: 4

Ingredients

    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

Directions

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: 1

Number of Servings: 4

Recipe submitted by SparkPeople user SCHMICA.

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