Portobello Breakfast Cups

Directions

1. 1
   Line a medium-large baking dish with tin foil.
2. 2
   Add portobello mushrooms and drizzle lightly with 1 tbsp olive oil. Broil until tender, about 10-15 minutes.Meanwhile, heat remaining olive oil in a large skillet over medium heat.
3. 3
   Add onion, bell pepper, zucchini and garlic. Cook for 5 minutes, until fragrant.
4. 4
   Add kale and chicken sausage. Season with salt and pepper. Reduce heat to medium-low, cover, and cook for an additional 5-10 minutes.While vegetables finish cooking, fry eggs over medium heat in a large nonstick skillet until bottoms are browned, and eggs are cooked to desired consistency (for me, it's about 5 minutes).Top cooked portobellos with sauteed vegetables, then cheese. Top with fried egg.
5. 5
   Add a few shakes of Chalulah is desired.