First of all, please take note of the time at which I am posting this. And I ate these delicious things only, like, an hour ago. So, don't let that "breakfast" part hold you back from making this right now.

BREAKFAST IS ANY TIME YOU WANT IT.

This is important to understand before moving on.

Great, so what we're dealing with here is some pepper-stuffed portabella mushroom caps.

They're super easy, healthy, filling and you can really stuff 'em with whatever you want.

Have fun with it.

INGREDIENTS:

2 portabella mushroom caps
1 sprig o' spring onion
2 eggs
1/2 c. chopped mixed bell peppers
1/2 c. chopped sweet onion
garlic powder
fresh finely chopped rosemary (or play around with other herbs like oregano)
salt + pepper to taste

1. Wash those mushroom caps real well, get all the cow manure off, etc. Then, gently pluck off the stems. (ok, aren't you surprised by how little room there actually is in a mushroom cap? I was, too.)

2. Toss 'em in the oven on a parchment paper or aluminum foil-coated baking skeet and let them hang out at 250° you prep the filling.

3. Sauté onions in olive oil until mostly clear, add peppers and keep on sautéing. Season with salt, pepper and herbs.

4. Layer the sautéed veggies onto the mushroom caps. Make sure the caps aren't bursting with filling because you'll need room for the showstoppa, which brings me to...

5. CRACK AN EGG ON EACH OF THEM MUSHROOM CAPS. Careful the egg white doesn't spill off the cap. I propped one side of my mushroom up using a piece of its disembodied stem so the yolk would stay in the middle.

6. Crank up the oven to 350° and come back in 20 minutes to this:

And then 20 more minutes later, you're posted up with

some serious post-bella belly.

Remedy:

unbuckle belt

unzip pants

read/internet/write/draw

(REMAIN SEDENTARY)