Portobello Mushroom Egg Bakes
My husband and I have two very different opinions on eggs. He’s a “scrambled or over hard” kinda guy and I’m a “if it ain’t runny, don’t even bother” kinda gal. I can’t even watch him make breakfast half the time because it pains me to see him cooking the eggs to death. He’s also a medium-well steak kinda guy, don’t even get me started on that…
These mushroom bakes, however, can go either way. Want them runny (Safest Choice Eggs are perfect for this!) so that creamy yolk drips into the ricotta spinach mixture? You know I do! Follow the recipe as written. Want to deface the egg and practically eat it hardboiled? Don’t tell me you’re doing it, but just cook it a little longer in the oven. The good news is the rest of the filling can handle the longer cook time, it just gets even creamier in those extra few minutes.
I personally think this is the best of both worlds kind of recipe, it can fit into either the savory breakfast category or the ever so popular, breakfast for dinner category as well. Any time I haven’t given dinner more than a fleeting thought and have nothing prepared, I turn to eggs. From nothing to these in 30 minutes…you can’t really beat that. And if you’re eating them for breakfast, you just downed two servings of vegetables before 9am. How’s that for healthy eating in the New Year? Get my full Portobello Mushroom Egg Bakes recipe here.