This easy and healthy, vegetarian, open-faced breakfast sandwich is like eating a Mushroom Mozza Burger, but in the form of a healthy breakfast sandwich! This elevated breakfast can realistically be made for a quick weekday morning meal or enjoyed over a leisurely weekend brunch. You can even prep some ingredients in advance or use a shortcut for making the eggs (see top tip below) if you're in a hurry.
With a scrumptious and easy Dijon sauce, sautéed mushrooms and an egg, this breakfast sandwich gives you that mushroom mozza fix in an economical, nutritious and flavourful way, so much so that you won't even miss the meat!
This post is a sponsored post. Food Bloggers of Canada had the wonderful opportunity to partner with Mushrooms Canada to bring you this recipe by Terri of Food Meanderings. Though monetary compensation was received, all opinions are our own.
With inflation and the cost of groceries today, mushrooms are a great alternative to meat! And because they absorb the flavours they are cooked with, cooking them with butter and adding a seasoning salt (that is commonly used on grilled meats), imbues the mushrooms with a complex meaty flavour you'd typically find in a burger.
And when it comes to sustainability, mushrooms use less water, energy, land to grow and are generally a nutritious food that has a very small environmental footprint.
Not only are mushrooms easy on the wallet and the environment, they are very healthy too! In fact, mushrooms are the only source of vitamin D in the produce aisle and one of the few non-fortified food sources.
Mushrooms are also low in:
For this Mushroom Mozza Breakfast Melt, you'll need:
- unsalted butter
- Crimini brown mushrooms
- green onions
- mozzarella cheese
- Whole wheat English muffins
- sesame seeds
- tomato (optional)
- sweet relish
- Dijon mustard
- Lawry's seasoning salt
- onion powder
- Worcestershire sauce
*See recipe card for quantities
Dijon sauce: Mix all Dijon sauce ingredient together and set aside. Toast all 4 halves of English muffins. Then spread Dijon sauce on top, dividing evenly by all 4 halves.
Wash and slice mushrooms. Chop green onions and set aside 2 tbsps (for garnish)
Divide butter and melt butter on 2 sides in large skillet and add mushrooms to one side and chopped green onions on the other side.
Sprinkle mushrooms with ¼ teaspoon seasoning salt, cover and cook for 5 minutes sauteing periodically, or until green onions are cooked (lightly browned). *Don't worry if they get a little mixed in with each other.
Remove green onions from pan and add on top of Dijon sauce on English muffins, dividing evenly by all 4 muffin halves.
Turn element down to medium -low and clean off as much of the green onion as you can by scraping it to the side with a spatula. * You can also take a wad of damp paper towel and carefully clean off some of the bits (if you desire) being very careful not to touch the pan with your hands- I recommend you wear an oven mitt if you are going to do this. Then spray the area with non-stick cooking spray to prepare to cook the eggs.
As the mushrooms continue to cook, cook the egg. You can simply fry it (any way you like) or to make your eggs perfectly round, use a cookie cutter. Spray the inside of the cookie cutter with non -stick cooking spray and crack the egg inside of it.
Remove the cookie cutter after the eggs starts cooking.
Then when the egg is done, spray the cookie cutter again with non-stick cooking spray and use it to trim the egg into a circle shape.
Keep an eye on the mushrooms while the eggs are cooking, as they may be done a little before the eggs are (depending on how you like your eggs).
Place the egg on the ½ English muffin with Dijon sauce and cooked green onion.
Melt the mozzarella cheese on the mushrooms (or you can melt some of the cheese on the mushrooms and some on the eggs, as in the photo above)
Top egg with cheese and mushrooms, dividing evenly by all 4, and sprinkle reserved (uncooked) green onion and sesame seeds on top. Serve with sliced tomato and ketchup on the side, if desired.
📖VARIATIONS & SUBSTITUTIONS
- Mushrooms - you can buy pre-sliced mushrooms to save time. You can also use white mushrooms instead of brown mushrooms for this recipe.
- Eggs - you can fry your eggs to your liking (over easy, sunny side up, hard or soft) or alternatively, you can do a quick microwave poached egg (see top tip below)
- English muffins- you can use white English muffins or another type of toasted thin bun or bread if you prefer
- Dijon sauce - if you don't have all the ingredients you can substitute a burger sauce and simply add Dijon mustard to it (I recommend you do not add the entire 2 tbsps at once, but add to taste)
- Seasoning salt - I recommend using Lawry's, but you can substitute Hy's or another brand of seasoning salt
- Spicy - to spice it up, add chili pepper flakes to your Dijon sauce (or add a little of your favorite hot sauce)
QUICK POACHED EGGS
- Spray the inside of a coffee mug with non- stick cooking spray. Break egg into mug.
- Put egg into microwave for 30 seconds (with cover) or until egg is set. Gently loosen by running knife between inside of mug and egg.
You will need a large skillet/frying pan, a spatula, a good knife, a cutting board, a cheese grater and a round cookie cutter, approximately 3 inches in diameter (optional).
Store leftovers of cooked green onions and mushrooms separately from sauce and eggs in sealed containers the fridge for up to 2 days. If you want to prepare it in advance, I would recommend you make everything but the eggs and make them just prior to serving. English muffins can be stored at room temperature. These ingredients don't stand up well to freezing.
Storing raw mushrooms: if you want your uncooked mushrooms to last longer in the fridge, store them in a brown paper bag
If you are looking for a healthy, quick and delicious way to satisfy your mushroom mozza craving, you'll love this Mushroom Mozza Breakfast Melt!
For more mushroom ideas, be sure to visit mushrooms.ca!
- 4 tbsps ketchup
- 2 tbsps sweet relish
- 2 tbsps Dijon mustard
- ¼ teaspoon Lawry's seasoning salt
- ¼ teaspoon onion powder
- 1 /4 teaspoon Worcestershire sauce
- 2 tbsps unsalted butter
- 454 g -pkg of Crimini (brown) mushrooms (4 cups sliced)
- ¼ teaspoon seasoning salt * I use Lawry's
- 6 green onions chopped
- 4 whole eggs
- ½ cup shredded mozzarella cheese
- 2 Whole wheat English muffins split into 4 halves
- 1- 2 teaspoon sesame seeds
- green onion (uncooked/raw)
- sliced tomato (optional)
- Mix all Dijon sauce ingredient together and set aside.
- Toast all 4 halves of English muffins. Then spread Dijon sauce on top, dividing evenly by all 4 halves.
- Wash and slice mushrooms.
- Chop green onions and set aside 2 tbsps (for garnish)
- Divide butter in half and melt butter on 2 sides in large skillet and add mushrooms to one side and chopped green onions on the other side.
- Sprinkle mushrooms with ¼ teaspoon seasoning salt, cover and cook for 5 minutes sauteing periodically, or until green onions are cooked. *Don't worry if they get a little mixed in with each other
- Remove green onions from pan once they are lightly browned and add to top of Dijon sauce on English muffin, dividing between all 4 halves.
- Turn element down to medium -low and clean off as much of the green onion as you can by scraping it to the side with a spatula. * You can also take a wad of damp paper towel and carefully clean off some of the bits (if you desire) being very careful not to touch the pan with your hands- I recommend you wear an oven mitt if you are going to do this. Then spray the area with non-stick cooking spray.
- While mushrooms are continuing to cook, fry eggs in spot where green onions were removed and cover with lid again. * You can use a round cookie cutter before and/or after to make your eggs look nice and round and control spread in the pan. Just be sure to spray the cookie cutter with non-stick spray too!
- Keep an eye on the mushrooms while the eggs are cooking, as they may be done a little before the eggs are (depending on how you like your eggs).
- When the mushrooms are done, sprinkle mozzarella cheese over them and put the lid on then remove them once cheese is melted.
- Remove eggs and place on top of cooked green onions.
- Top with mushrooms with mozzarella cheese, dividing evenly between all 4 sandwiches.
- Garnish with fresh chopped green onions and sesame seeds. Serve with slice tomato and ketchup on the side, if desired.
Thank you Terri of Food Meanderings for delicious Mushroom Mozza Breakfast Melt recipe!