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Mushroom mince big breakfast

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  • Vegetarian

Cook up a storm with this mushroom mince big brekkie. It's the perfect savoury start to your morning.

  • Serves4
  • Cook time35 minutes
  • Prep time20 minutes
Two dishes of mushroom mince big breakfast with avocado salad


  • 500g pkt Coles Australian Mushroom Mince
  • 2 tbs olive oil
  • 500g vine-ripened cherry tomatoes or roma tomatoes
  • 1 tbs balsamic vinegar
  • 1 (about 200g) zucchini, coarsely grated
  • 1/2 small red onion, finely chopped
  • 1/2 cup (75g) self-raising flour
  • 1/4 cup (60ml) milk
  • 6 Coles Australian Free Range Eggs
  • 125g Australian-style fetta, crumbled
  • 1 tbs white vinegar
  • 1 avocado, stoned, peeled, thinly sliced
  • 40g baby rocket leaves
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Reserve 1 cup of the mushroom mince. Heat half the oil in a large frying pan over medium-high heat. Cook the remaining mushroom mince, stirring, for 8 mins or until pan juices have evaporated. Transfer to a bowl and set aside to cool.
  2. Step 2

    Preheat oven to 200˚C. Line 2 baking trays with baking paper. Place the tomatoes on 1 lined tray and drizzle with balsamic vinegar and 2 tsp of the remaining oil. Season. Spread the reserved mushroom mince on the remaining tray. Bake for 12-15 mins or until the tomatoes start to collapse and the mushroom mince is crisp and golden.
  3. Step 3

    Meanwhile, add the zucchini, onion, flour, milk, 2 eggs and half the fetta to the mushroom mince in the bowl. Stir until well combined. Season. Heat the remaining oil in a clean large non-stick frying pan over medium heat. Add four 1/4-cup (60ml) portions of the mushroom mixture to the pan. Cook for 3 mins each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with the remaining mushroom mixture to make 8 fritters.
  4. Step 4

    Bring a saucepan of water to a simmer over high heat. Add the white vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk* or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining 3 eggs.
  5. Step 5

    Divide the fritters, poached eggs, avocado, tomatoes and rocket among serving plates. Season. Sprinkle with the remaining mushroom mince and fetta. Serve with lemon wedges.