If you love Mozza Burgers, you'll love this open-faced Breakfast Mushroom Melt (with Mozza)! It's like eating a Mushroom Mozza Burger, but in the form of a healthy mushroom breakfast sandwich! It's quick and easy so it can be made for a weekday morning meal or weekend brunch. It also makes a great 'breakfast for dinner' recipe!
You won't even miss the meat - I promise! With a quick fried or poached egg, an easy Dijon sauce, and sautéed mushrooms, this mushroom egg breakfast sandwich not only delicious, it's economical.
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With inflation and the cost of groceries (especially beef) today, mushrooms are a great alternative to meat! And because they absorb the flavors they are cooked with, cooking them with butter and adding a seasoning salt (commonly used on grilled meats), imbues the mushrooms with a complex meaty flavor you'd typically find in a burger.
🥘Ingredients
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.
For this Egg and Mushroom Melt, you'll need:
- unsalted butter
- Cremini brown mushrooms
- green onions
- eggs
- mozzarella cheese
- Whole wheat English muffins
- sesame seeds
- tomato (optional)
Dijon sauce:
- ketchup
- sweet relish
- Dijon mustard
- Lawry's seasoning salt
- onion powder
- Worcestershire sauce
*See recipe card for quantities
🔪Instructions
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, over medium heat, 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 (anyway 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.
*Alternatively, you could make quick poached eggs - see Top Tip
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 fried egg on the ½ English muffin with Dijon sauce and cooked green onion.
Melt the mozzarella cheese on the sauteed 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 mushroom mixture, 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 (regular mushrooms) or 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)
- Butter - you could use light butter, salted butter or olive oil instead
Top tip
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.
🥗 Pairing
I recommend serving these recipes with the Mushroom Egg Sandwich:
Equipment
You will need a large non-stick skillet, a spatula, a good knife, a cutting board, a cheese grater and a round cookie cutter, approximately 3 inches in diameter (optional). *See recipe card for recommended equipment links and photos
👪 Serving Size
This breakfast mushroom melt with mozza recipe makes 4 servings. which is great for a large crowd or potluck. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This recipe is 6 ww points, but can be reduced to 5 weight watchers points by using light butter.
🌡️Storage
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
Comments & ⭐Ratings
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If you are looking for mushroom breakfast ideas, you'll love this Breakfast Mushroom Melt!
📋Breakfast Mushroom Melt Recipe
Equipment
Ingredients
Dijon Sauce
- 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
Mozza Breakfast Melt
- 2 tbsps unsalted butter
- 454 g -pkg of Cremini (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
Garnish
- 1- 2 teaspoon sesame seeds
- green onion (uncooked/raw)
- sliced tomato (optional)
Instructions
Dijon sauce
- Mix all Dijon sauce ingredient together and set aside.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
- Toast all 4 halves of English muffins. Then spread Dijon sauce on top, dividing evenly by all 4 halves.
Breakfast Mushroom Melt
- Wash and slice mushrooms.
- Chop green onions and set aside 2 tbsps (for garnish)
- Divide butter in half and melt butter, over medium heat, on 2 sides in large skillet and add mushrooms to one side and chopped green onions on the other side.2 tbsps unsalted butter, 454 g -pkg of Cremini (brown) mushrooms, 6 green onions
- 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 other¼ teaspoon seasoning salt
- 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.2 Whole wheat English muffins
- 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!*Alternatively, you could make a quick poached egg - see Top Tip in post4 whole eggs
- 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 them.
- Remove eggs and place on top of cooked green onions.
- Top with mushrooms with mozzarella cheese, dividing evenly between all 4 sandwiches.½ cup shredded mozzarella cheese
Garnish
- Garnish with fresh chopped green onions and sesame seeds. Serve with slice tomato and ketchup on the side, if desired.1- 2 teaspoon sesame seeds, green onion (uncooked/raw)
Terri Gilson says
I'm so excited about this Breakfast Mushroom Melt! It's like having a Mushroom Mozza Burger for breakfast, but healthier and more budget-friendly. I love how the mushrooms absorb the seasoning, giving them a meaty taste without the actual meat. It's become my new favorite quick meal, perfect for busy mornings or even dinner when I'm craving something different.