photo by patmwinn

Low Carb Breakfast Sandwich

Recipes » Breakfast » Sandwiches and Wraps

I have recently found myself joining the low carb revolution but am already missing bread on day 2. I found a great replacement for that in portabello mushroom caps. My take on a classic bacon, egg and cheese sandwich has just under 6g of carbs! Since I only made one for myself this morning, just multiple to make more!

Cuisine: AmericanMain Ingredient: Mushroom

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Recipe
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Nutrition
Notes

Ingredients

Ready in 30 minutes
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Original recipe makes 1 Servings

Verified by Tammylucas

1 Portabella Mushroom Cap

2 SlicesBacon

1 SliceMuenster Cheese

1 Egg

1 StalkGreen Onion

DashHot Sauce

Vegetable Cooking Spray

Salt and pepper to taste

Low Carb Breakfast Sandwich Preparation

Pre Heat oven to 350 degrees

While oven is warming up, remove stem, scrape gills from underside with spoon and wash the portabello under cold water. Pat dry with paper towel

Spray both sides of mushroom with cooking spray and place mushroom on greased baking sheet.with the underside up

Break up muenster cheese slice into small pieces and place into mushroom cap.

Crack Egg and drop on top of cheese inside of cap.

Place into oven for 20mins

While its baking, cook bacon on stovetop, drain on paper towel when done and chop finely into bits.

Chop green onion into small rings

When has set and time is up remove from the oven, let it sit for 3 minutes, put on plate, add salt, pepper and hot sauce to taste and garnish with bacon bits and green onion

ENJOY!