Whole30 Breakfast Chorizo Stuffed Portabello Caps

So if you’re looking for something a little different than the usual scrambled eggs, frittata or omelette these puppers are definitely for you! They are perfect to “batch make ahead” and then heat up in the morning.

Servings 5


  • 5 portabello caps ( I got mine at Aldi)
  • 2 tubes of Chorizo (Also got mine from Aldi)
  • 6 eggs
  • Handful of Kale
  • Salt
  • Pepper
  • Hot Sauce (Dave’s Red Hot)
  1. So you start by emptying the chorizo in a pan. No oil or butter needed since the chorizo has the fat juice.
  2. Then crack open all six eggs and start slowing folding over the mixture.
  3. After about 2 minutes add in the kale. I added in the salt and pepper, gave it one last minute and turned off the heat.
  4. Next, I scooped out the brown guck from the portabello caps. I’m not sure what the official name is but it ain’t pretty.
  5. Afterwards, I filled the caps with about 2-3 spoonfuls of the mixture and placed in a baking pan.
  6. I baked the portabello caps for another 40 minutes at 350F
  7. Once I was ready to eat post reheat I drizzled with some hot sauce for some added kick.

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