These Chorizo Breakfast Mushroom Caps are a balanced breakfast flavor explosion that will jumpstart your day right. With a mushroom base, crispy hash-brown and chorizo filling, perfectly baked egg, and cilantro lime sauce, this may be one of the most delicious breakfasts to ever come out of the kitchen.
0 Preheat the oven to 350°F.
1 Place the cleaned mushroom caps on a rimmed baking sheet. Brush the mushroom caps with 1 tablespoon oil, then season with ½ teaspoon sea salt and ¼ teaspoon pepper, divided evenly amongst the mushrooms.
2 Add the 3 tablespoons ghee or olive oil to a large pan over medium heat, then add hash browns and season with remaining ½ teaspoon sea salt and 1/4 teaspoon pepper. Cook 5 to 6 minutes, then flip, and cook an additional 3-4 minutes, or until the potatoes are crispy and cooked through.
3 Fill the mushroom caps with the hash browns, then add the chorizo to a large pan over medium heat (you may use the same pan you cooked the hash browns in) and cook for 5-7 minutes until browned, breaking up the mixture into small crumbles as it cooks.
4 Divide the chorizo evenly between the mushroom caps, layering on top of the hash browns.
5 Make a small well in the chorizo and hash browns on each mushroom, then crack an egg. Season with salt and pepper to taste.
6 Bake at 350°F for 18 minutes for a runny egg yolk, and 25 minutes for a hard egg yolk.
7 While the mushroom caps are cooking, blend together the cilantro, lemon juice, olive oil, salt, and pepper until smooth.
8 Remove the mushroom caps from the oven, let cool, then drizzle with the cilantro sauce.
