Stuffed mushrooms are always such a fun little treat, so why not have them for breakfast? These Egg Stuffed Mushrooms are stuffed with scrambled eggs, cottage cheese and sun dried tomatoes, topped with more melty cheese and served on top of a bed of scrumptious breakfast potatoes. Something about cooking the mushrooms on top of the potatoes gives the potatoes extra umami flavor. Together, it all tastes SO good! The sun dried tomatoes, cheese, egg and mushroom are absolutely perfect together and the potatoes are the perfect side.
Sitting in the sun on my deck, sipping my coffee and munching these luscious stuffed mushrooms definitely filled my little foodie heart with joy today.
I made this breakfast just for me this morning because I woke up HUNGRY after a busy day gardening yesterday. We had fresh mushrooms in the fridge calling to me and the idea struck me to stuff them with scrambled eggs. I told myself I was only going to eat half of what I made so I would have breakfast for another day. But I ate ALL of the mushrooms and about half the potatoes before my little tum told me to stop. I know I have a tiny appetite, so you might need to double the recipe if you’re a hefty eater. I’m happy, though, that I have some potatoes all cooked up and plenty more mushrooms that I could stuff for a quick hot and delightful breakfast sometime this week.
Are Egg Stuffed Mushrooms with Breakfast Potatoes Healthy?
Besides being delicious, these egg stuffed mushrooms provide the nutrients you need to start your day strong. With 22 g of protein and 5 g of fiber, this meal provides long-term energy that’ll power you through the morning. Additionally, mushrooms and sun dried tomatoes are both low in calories and packed with antioxidants, probiotics and several other important nutrients. The cheeses step in to boost your calcium. Even the potatoes pitch in, providing antioxidants like vitamin C, fiber, and potassium.
Also, here’s a fun little mushroom fact I learned today. Did you know that if you sit your mushrooms in the sun for 15 minutes before cooking them, they will make extra vitamin D from the sun, just like your skin does? AND the vitamin D will last up to a year, even when the mushrooms are dried! This sounds like a great idea to get a little extra D in your life. I’m going to go let my mushrooms bask in the sun for a while right now.
If you’re feeding a crowd, you could absolutely make the potatoes ahead of time, Make it easier on yourself in the morning.
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Scrambled Egg Stuffed Mushrooms with Breakfast Potatoes
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 1 serving
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
Scrumptious mushrooms stuffed with scrambled eggs, sun dried tomatoes and two cheeses, nestled in amongst savory flavorful breakfast potatoes, this is a delightful breakfast that not only tastes delicious, but sets you off on a great start nutritionally.
Ingredients
Per serving:
- 3 – 5 baby bella mushrooms
- 1/2 Tablespoon butter or extra virgin olive oil
- 1 small red, gold or purple potato, chopped in a small dice
- 1/4 cup chopped onion
- 1 egg
- 2 Tablespoons chopped sun dried tomatoes
- About 2 Tablespoons cottage cheese
- Bacon salt (store bought or recipe here – or salt) and freshly ground pepper, to taste
- Thin sliced cheese of choice (I used Muenster.)
Instructions
- Melt the butter in a skillet over medium heat, then add the potatoes, cover and let cook, checking every few minutes to stir and make sure they are not over-browned on any one side.
- Preheat the oven to 400 F. Remove the caps from the mushrooms and chop into little bits. When the potatoes are tender, add the mushrooms and chopped onion to the pan and cook until the onions are soft and translucent. Season to taste with bacon salt (or salt) & pepper.
- Spread the potatoes out on an oiled, oven-safe baking dish and nestle the mushroom caps amongst the potatoes. Bake at 400 F. for about 10 minutes, or until the mushrooms are softened and juicy. Remove from the oven. If there are juices in the caps, pour the mushroom juices onto the potatoes.
- While the mushroom caps are cooking, scramble the egg with the sun dried tomatoes and about 1 Tablespoon of cottage cheese with a bit of bacon salt & pepper. Remove the egg(s) from heat and put in a bowl while the egg is still slightly wet. The egg(s) will finish cooking in the oven.
- Once mushroom caps are cooked, add about 1 teaspoon of cottage cheese in each cap, then mound the scrambled eggs on top. Add a slice of cheese on top of the eggs. Reduce oven temp to 350 and bake for another 5 minutes or until the cheese is melted. Let cool slightly, then enjoy!
Notes
If you want, you can broil the mushrooms very briefly at the end to get the cheese browned and bubbly. Watch closely, though!
Other great choices for cheese are Smoked Gouda, Cheddar, Havarti, Pepper Jack or Swiss.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2026, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
