Eggy B-fast Stuffed Mushrooms

Breakfast invaded dinner a long time ago — now stuffed mushrooms are moving into the a.m.! This is one tasty takeover…

SOURCE: Hungry Girl, Inc. © 2012 Hungry Girl.

MAKES TWO SERVINGS

Ingredients:

• 2 large portabella mushrooms, stems chopped and reserved
• 2 slices center-cut bacon or turkey bacon
• 1 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1 tsp. dried minced onion
• 1/4 tsp. chopped garlic
• 1/8 tsp. salt
• Dash black pepper
• 1 wedge The Laughing Cow Light Creamy Swiss cheese, room temperature
• 1/4 cup shredded reduced-fat cheddar cheese
• Optional topping: chopped chives

Directions:

1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
2. Place mushroom caps on the sheet, rounded sides down. Bake until tender, 16 – 18 minutes. Leave oven on.
3. Meanwhile, prepare bacon in a skillet or in the microwave. (Refer to package for cook time and temperature.)
4. In a medium bowl, whisk egg substitute, onion, garlic, salt, and pepper.
5. Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir chopped mushroom stems until softened, 3 – 4 minutes. Add egg mixture and scramble until fully cooked, 3 – 4 minutes.
6. Break bacon and cheese wedge into pieces and add to the skillet. Continue to scramble until cheese has melted and is evenly mixed, about 1 minute.
7. Blot away excess moisture from mushroom caps. Divide egg mixture between the caps and sprinkle with shredded cheese. Bake until shredded cheese has melted, 2 – 3 minutes. Eat!

PER SERVING (1/2 of recipe, 1 large mushroom):

Calories: 174

Fat: 6g

Sodium: 732mg

Carbs: 7.5g

Fiber: 1g

Sugars: 3.5g

Protein: 21g

“STUFFED MUSHROOMS ARE THE NEW CUPCAKES, PEOPLE.” -Hungry Girl