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:

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

 

 

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