Portobello Breakfast Stacks Or Biscuit Sandwiches Recipes

PORTOBELLO STACKS

Steps:

• Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
• Bake in preheated oven for 30 minutes, or until cheese is golden brown.

PORTOBELLO SANDWICHES

Steps:

• Turn on broiler, and adjust rack so it is as close to heat source as possible.
• In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
• Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
• Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
• In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

UPSIDE DOWN BREAKFAST STACKS

Steps:

• PREHEAT oven to 375°F If using glass custard cups, reduce heat to 350°F.
• Coat 6 muffin cups, or glass custard cups generously with non-stick cooking spray.
• Combine eggs, salt and pepper, and optional cheese of your choice!
• Divide evenly between prepared muffin cups.
• Top with sausage patty.
• Whisk pancake mix and water together in medium bowl until smooth. Pour evenly over sausage.
• Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. (If you add a bit of minced onion, green peppers, or chives to the egg mixture, add one minute to the bake time.).
• Cool 2 minutes. Invert onto baking sheet.
• Sprinkle immediately with cheese, if desired (if you didn't add them to the eggs!).
• Serve warm with syrup, or jam of your choice, if desired.
• NOTE: Make this more savory by adding a bit of minced onion, minced green pepper, or chives to the eggs, before adding to the muffin cups! Add a salad and make it lunch or dinner!