Recipes: Eggs with Portobello Mushrooms (Breakfast)
Eggs with Portobello Mushrooms for breakfast. The mushroom slices makes it resemble a flower shape.
At times breakfast can be kind of hurried around our house. Especially when the kids are trying to off to school, Jake’s heading into work, and I have various activities going on that day as well. We try to have our family dinners together during the weekdays and on Saturday morning we have a family breakfast or brunch (most Saturdays). We started doing this because Saturdays typically get busier and fill up the later in the day. This allows us to have at least one meal a day together as a family.
It is always nice when we have a chance to sit down, relax, and enjoy some time together at breakfast. A lot of times Jake’s will make up something tasty for our family breakfast. One day Jake was frying up an egg for himself and told me that he was going to make me something for breakfast so don’t worry about getting anything ready for myself that morning. When I arrived at the table this is what I had waiting for me. He had made scrambled eggs topped with bok choy, ham, cheese, and surrounded by a sliced up and sauteed portobello mushrooms. It was delicious!
Eggs with Portobello Mushrooms Recipe:
- 1 Egg
- 1/2 cup Fresh Bok Choy (cut into 1 inch strips)
- 1/4 cup Ham (diced)
- 1 large Portobello Mushroom Cap (cut into strips)
- 1/2 tablespoon Olive Oil
- 1 slice Ultra Thin Sargento Colby Jack Cheese
1. Slice the bok choy, ham, and portobello mushroom cap and set aside.
2. Heat the olive oil up in a pan on medium heat for 1 minute. Add the portobello mushroom and diced ham; cook for 3 minutes.
3. While the mushroom and ham is cooking make crack the egg and beat it slightly to make scrambled eggs. Add 1/2 tablespoon of water or milk (I prefer water in my scrambled eggs, but a lot of people like milk). Place the scrambled egg into a small frying pan that is lightly greased (spray with cooking oil or a couple drops of olive oil).
4. As the egg is cooking add the bok choy to the mushroom and ham mixture. Cook until the bok choy starts to wilt.
5. Place the egg in the center of the plate. Top with the bok choy and ham. Add the portobello mushroom slices around the outer edge of the egg stack and top with a slice of cheese.
It tasted AMAZING! A great start to the day!
Family Brunch: Easy Breakfast Casserole Recipe
This Easy Breakfast Casserole contains – Ham, Eggs, Broccoli, Potatoes, & Cheese
A couple weeks ago I had a few potatoes, ham, and broccoli that needed to be used up so I came up with an Easy Breakfast Casserole that was a big hit with the family. This casserole was a created as a way to utilize items in our fridge and pantry, but received big thumbs up. Hope you enjoy it too. It is one that would be good for a family brunch or you could even prep it the night before and stick it in the oven in the morning. Or better yet put it in the crockpot and cook on low before going to bed. When you wake up breakfast is ready!
Easy Breakfast Casserole Recipe:
- 4 medium Potatoes (peeled and cubed)
- 2 cups Milk
- 2 cups Ham (cubed)
- 2 cups shredded Cheddar Cheese
- 2 cups Broccoli
- 8 Eggs
- 1 teaspoon Pepper
- 1/2 Onion (diced)
- 2 tablespoons Butter
Melt 1 tablespoon of butter in a frying pan and add diced onions stirring occasionally. Saute on low for several minutes until the onions appear clear. Grease a 9×13 pan. Preheat the oven to 350 degrees. While the onions are sauteing, peel and cube the potatoes and put them into the grease pan. Add the saute onions over the potatoes. Beat the eggs in a bowl, add pepper, milk, remaining tablespoon of melted butter, and stir until mixed well. Pour the liquid mixture over the potatoes. Sprinkle 1 1/2 cups of cheese over the potatoes and egg layers followed by the layer of broccoli and ham. Sprinkle the remaining 1/2 cup of cheese on top. Bake covered at 350 degrees for 30 minutes and 15 minutes uncovered.
Options: You could add peppers, tomatoes, mushrooms or any number of other vegetables to this dish. Use what your family has on hand and what you enjoy eating.
We do have a family member that doesn’t eat eggs or dairy so I made another version for her with everything the same except I made substitutions on the eggs and dairy (I plan on sharing that version with you in a later post). Bon Appetite!
Make A Head Recipe: Egg Breakfast Cups
The only day Jake and the girls headed out early to work in the yard, when I asked what they wanted the answer I got was eggs, bacon, and hashbrowns. Well, this recipe which I discovered on The Little Birdie Blog included all of these ingredients. I did have eggs but no bacon or shredded hash browns but I did have ham and tator tots. I altered her recipe slightly and it was a huge hit with the family. Karlie told me “Mom you always make the best food!” I made the several extra to test and see if they would be good to reheat out of the freezer and they turned out well. These would be a great recipe to “make ahead” of schedule to pull out after your guests have arrived. I froze some of our Egg Breakfast Cups in a ziploc baggie, each cup was individually wrapped in saran wrap. All you had to do when you were ready to eat it was pull it out of the freezer and bake for 1 minute and 30 seconds.
Egg Breakfast Cups:
- 1 – 24 oz. bag of shredded Hash Browns or Tator Tots cut up
- 2 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Oil
- 1/3 cup shredded Cheddar Cheese
- 1 cup diced Ham (or bacon)
- Eggs
- 1 cup shredded Cheddar Cheese
- Preheat oven to 425 degrees
- Take your bag of hash browns or tator tots ( cut up if tator tots) and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
- Grease jumbo muffin tin and divide the hash browns amongst the cups in your muffin tin.
- Bake at 425 for 15 to 18 minutes or until toasty
- Once they’re finished, take them out and lower the temp of the oven to 350 degrees.
- Crack an egg into each of the cups and break the eggs a little bit.
- Top with ham (or bacon) and a sprinkle of extra cheese
- Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
- Slide a knife along the edges to remove from pan when cooled.
Mix together the cut up tator tots, salt, pepper, and 1/3 cup cheese
Baked hash browns, salt, pepper, and cheese
Add the egg on the top of the baked hash brown.
Break the yokes on the eggs
Add the sliced ham on top of the egg & cheese cup
Cheddar cheese sprinkled on top.
Recipe Egg breakfast cup
