Most Amazing Portabello, Egg and Veggie Baked Breakfast

• 4 portabello mushrooms (large and stems removed)
• 4 extra large eggs
• 14 cup Italian seasoned breadcrumbs
• 12 cup monterey jack pepper cheese
• 1 14 cups vegetables (I like to mix red peppers, olives, tomatoes and onions but use whatever you like)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

1. Vegetables -- I like to prepare all my vegetables to stuff the mushroom by chopping and then cooking them for just a minute in the microwave to get a head start.
2. The tomatoes are fine, but I after chopping all pretty small I add the peppers, onions and olives to a small bowl, just cover with a wet paper towel and cook 1 minute is all that is needed.
3. Remove and add the tomatoes, bread crumbs, cheese, 1/3 of the salt and pepper and set to the side.
4. Mushroom -- wrap in a wet paper towel and cook 1 minute on medium high in the microwave.
5. Just to soften and get a head start.
6. Stuff and bake -- After the mushroom cools slightly, just a minute or two, brush with olive oil inside and out and use 1/3 the salt and pepper to season the inside.
7. Stuff with the vegetable and cheese mixture.
8. Cook 15-20 minutes in a 425 degree on a cookie sheet in the oven on the middle rack.
9. After 15 minutes, pull out and top each with a large egg.
10. Put back in the oven and cook another 5-10 minutes until the egg is done to your liking.
11. Gooey, cheesy and great flavor.

portabello mushrooms, eggs, italian seasoned breadcrumbs, pepper cheese, vegetables, kosher salt, black pepper, olive oil

Taken from www.food.com/recipe/most-amazing-portabello-egg-and-veggie-baked-breakfast-386035 (may not work)