Portabella Breakfast Cup

Directions

1. Line med large baking dish with tin foil.  Add portabella mushrooms and drizzle with 1 T. olive oil.  Broil until tender (10 to 15 minutes).

2. Heat remaining olive oil in large skillet over medium heat.  Add onion, bell pepper, zucchini and garlic.  Cook for 5 minutes.  Add Kale, chicken sausage (fully cooked prior to adding in) and season with salt and pepper.  Reduce heat to med. low and cook for 5-10 minutes.

3. While vegetables finish cooking, fry eggs over med heat in non-stick skillet until bottoms are browned and eggs are cooked to desired consistency.

4. Topped cooked portabella's with sauteed vegetables, cheese, and top with fried egg and fresh basil.