Portobello mushrooms, cleaned and stems removed and rub the bottom with olive oil (this to prevent sticking on the grill - I also sit them on a sheet of foil on the grill.)
Fill with a layer of spinach
Add a layer of sliced tomatoes - good, fresh, in season red juicy plump tomatoes!
Toss some crumbled (& cooked) breakfast sausage on next (I used homemade - so much better for you and I promise to post the recipe soon...I'm so bad sometimes. I know I've been promising for a long time. THIS WEEK I tell you, THIS WEEK!)
Grill for about 10-15 minutes
Next up scramble up some eggs.
**Toss in some Feta. I like the tomato/basil feta - it is my favorite!
Next...I tried to pour it directly on top of the mushrooms, but I realized very quickly that would not work and I would have a GIANT mess in my grill SO I cooked the eggs just a little on the stove top - just enough to where they hold a little form and would not slip off the mushroom. This worked beautifully.
I filled those mushrooms and continued the cooking process on the grill for another 10 minutes or so until the egg was thoroughly cooked.
I loved it.
Hubby enjoyed it.
The kids turned their noses up.
They don't know what they are missing.
It doesn't matter -
MORE FOR ME!
**To make this recipe Whole 30 compliant leave out the feta.
You could also make this in the oven if you don't have a grill.
Cooking at a temperature of 400.