Low Carb Breakfast Sandwich
I have recently started following a low-carb diet and, by day two, found myself missing bread. I discovered an excellent replacement for bread in portobello mushroom caps. My take on a classic bacon, egg, and cheese sandwich has under 6g of carbs! Since I only made one for myself this morning, simply multiple the recipe to make more!
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 egg
- salt and pepper to taste
- 2 slices bacon
- 1 portabella mushroom cap
- 1 slice muenster cheese
- 1 stalk green onion
- dash hot sauce
- vegetable cooking spray
- Carbohydrate 205.743618 g
- Cholesterol 64.7492 mg
- Fat 34.466092 g
- Fiber 1.59094000071287 g
- Protein 15.261038 g
- Saturated Fat 13.8694273 g
- Serving Size 1 1 Serving (376g)
- Sodium 677.6601 mg
- Sugar 204.152677999287 g
- Trans Fat 3.309795 g
- Calories 1165 calories
As a stay-at-home mom of two young children, I'm always looking for quick and easy meals that are also healthy and satisfying. This low-carb breakfast sandwich is perfect for those busy mornings when I don't have time for a sit-down breakfast. It's also a great way to get your veggies in! The portobello mushroom is a good source of fiber and antioxidants, and the bacon and cheese provide protein and calcium.
This recipe is also a great way to use up leftover vegetables. I often add chopped spinach, tomatoes, or onions to my sandwich. You can also get creative with the toppings. I love adding avocado, salsa, or even a fried egg to mine. The possibilities are endless!
Step-by-step
- Preheat oven to 350 degrees Fahrenheit.
- Remove the stem and scrape the gills from the underside of a portobello mushroom with a spoon. Wash the mushroom under cold water and pat dry with a paper towel.
- Spray both sides of the mushroom with cooking spray and place it on a greased baking sheet with the underside up.
- Break a slice of Muenster cheese into small pieces and place them in the mushroom cap.
- Crack an egg and drop it on top of the cheese inside the cap.
- Place in the oven for 20 minutes.
- While the mushroom is baking, cook the bacon on the stovetop. When done, drain the bacon on a paper towel and chop it finely into bits.
- Chop a green onion into small rings.
- When the egg has set and the time is up, remove the mushroom from the oven and let it sit for 3 minutes. Place the mushroom on a plate and add salt, pepper, and hot sauce to taste. Garnish with bacon bits and green onion.
- Enjoy!
