Low Carb Breakfast Sandwich
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!
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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
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