High Protein Breakfast Stuffed Portobello Mushrooms
These breakfast stuffed portobello mushrooms are a high-protein, low-carb breakfast with 53g of protein per serving! Made with eggs, cottage cheese, and ham baked into meaty portobello mushroom caps, this easy recipe is perfect for meal prep, brunch, or a filling breakfast that will keep you full.
Ingredients
- portobello mushrooms
- 2 large eggs
- 1/4 cottage cheese
- 1/2 tsp sea salt
- pinch of black pepper
- 1-2 tbsp fresh chives, minced
- 6 slices deli ham
- olive oil spray
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Start by prepping your mushrooms. Remove the stems and gently scrape out the gills from each mushroom cap. This creates more space for the filling and keeps the texture from getting too soft. Lightly spray each mushroom with olive oil and sprinkle with a pinch of salt.
- In a medium bowl, whisk together the eggs, cottage cheese, salt, pepper, and fresh chives until well combined.
- Place the mushrooms on the prepared baking sheet. Add 3 slices of ham into each mushroom cap, folding them slightly to fit. Carefully pour the egg mixture evenly into the portobello mushroom caps, filling the center.
- Bake for 25-30 minutes, or until the eggs are fully set and the tops are lightly golden. Let cool slightly before serving and enjoy!
Video
Nutrition
Calories: 367kcal, Carbohydrates: 3g, Protein: 53g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 327mg, Sodium: 1289mg, Potassium: 131mg, Fiber: 0.1g, Sugar: 0.4g, Vitamin A: 606IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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