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.)

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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.