Bacon and Egg Stuffed Mushrooms

Ingredients

• 6 slices bacon
• 4 large eggs
• 8 pieces large mushrooms
• 50 grams cheddar cheese
• 2 tablespoons green onions
• to taste black pepper
• 1 tablespoons olive oil
• to taste salt

Cooking instructions

1. Prepare mushrooms — Clean mushrooms and gently remove stems to create cups. Chop stems finely and set aside.
2. Cook bacon and mushroom stems — Chop bacon into small pieces and sauté in olive oil over medium heat until crispy. Add chopped mushroom stems and cook for 2 more minutes. Remove from heat.
3. Prepare egg mixture — In a bowl, whisk eggs with salt and black pepper. Stir in green onions and half of the cheddar cheese.
4. Combine filling — Add the cooked bacon and mushroom stem mixture into the egg mixture and stir to combine.
5. Stuff mushrooms — Place mushroom caps on a baking tray and fill each with the egg and bacon mixture, dividing it evenly.
6. Bake — Preheat oven to 180°C (350°F). Bake stuffed mushrooms for 15 minutes until the eggs are set.
7. Add cheese and broil — Sprinkle the remaining cheddar cheese on top and broil for 2-3 minutes until the cheese is melted and golden brown. Serve warm.