chorizo hash stuffed breakfast mushrooms with egg

How To Make chorizo hash stuffed breakfast mushrooms with egg

• 1

  In a medium skillet over medium heat, combine pork and chorizo sausage, onion, red bell pepper and potatoes and garlic. Cook through. Drain fat from pan.
• 2

  Fold sour cream and cilantro and ½ of the panko. Preheat oven to 350 degrees.
• 3

  Remove stems and gills from mushrooms. Spoon chorizo sausage and veggie mixture into the bowl of the mushrooms. Top with remaining half of the panko.
• 4

  Bake for 15-20 minutes or until the panko turn golden brown. Remove from oven and allow to cool slightly.
• 5

  In skillet that chorizo was cooked in - heat over medium-high heat. Crack each egg into the skillet and cover pan with lid. Allow the eggs to cook until the whites have set.
• 6

  Top onto cooked stuffed mushrooms and garnish with cilantro. Devour immediately.
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