Low Carb Breakfast Sandwich

Low Carb Breakfast Sandwich

Ready in 1h

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!


1 Portabella Mushroom Cap
2 Slices Bacon
1 Slice Muenster Cheese
1 Egg
1 Stalk Green Onion
Dash Hot Sauce
Vegetable Cooking Spray
Salt and pepper to taste

Original recipe makes 1 Servings



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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Calories Per Serving: 1165 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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