Prep Time
Prep time: 5 minutes
Prep Time
Cook time: 12 - 15 minutes
Prep Time
4 - 6 people
  • 6 portobello mushrooms
  • 6 eggs
  • olive oil
  • grated cheddar cheese
  • freshly chopped chives
  • salt and pepper
  • 6 pork sausages
  • 12 asparagus spears
  • pack of bacon
  • 2 vines of baby tomatoes
Mushroom and Eggs
  • Preheat the grill to medium heat, between 320°F - 356°F.
  • Wipe the mushroom caps with a dry paper towel and remove the stems.
  • Scrape out the black gills with a spoon and be careful not to break the edges as you need them in tact to keep the eggs from spilling out.
  • Brush some olive oil on the mushroom caps and place them cap side down on the grill.
  • Pack your bacon asparagus spears and sausages on the grill and crack an egg in each mushroom, top them with a crack of coarse salt and pepper, finish them off with some grated cheese and close the lid.
  • The eggs will cook between 12 - 15 minutes depending on how you'd like them done.
  • Lightly brush the cherry tomatoes with olive oil and place them on the grill, when you open the lid to flip the sausages and bacon, roughly at the 6 - 7 minute mark.
  • Keep your bacon on the grill the entire time if you want it nice and crispy.
  • Crack some black pepper and coarse salt on the mushrooms and tomatoes and sprinkle some freshly chopped chives over the eggs.
  • Grab three asparagus spears and take a piece of bacon and wrap them around the asparagus and use a toothpick to keep it all together.
Tip 01
Tip 01
Chop up the crispy bacon and add the grilled baby tomatoes inside the mushroom then crack the egg over for a mushroom breakfast bomb.
Tip 02
Tip 02
Make sure you regulate your temperature; the lid needs to be closed for the eggs to cook properly. You'll contain flair-ups at lower temperatures.
Tip 03
Tip 03
You can be very creative with the mushrooms - play around with different cheeses, herbs, and fillings.