Yesterday morning as I was paroosing through Facebook a friend posted about a savory breakfast pie that was filled with all things I love. I had all the ingredients, but didn't want to wait as long as it would take to make, so I improvised, and I am so glad I did. I'm also glad I made extra as I am about to eat one for breakfast this morning too. :o)
This was super easy and came together rather quickly.
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.
HEAVEN.
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.
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.
HEAVEN.
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.
PS....Great, now that same friend just posted a picture of homemade chocolate cake with homemade chocolate frosting......
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