4 portabello mushrooms (about 4” in diameter)
1 egg for each mushroom
1 strip of turkey bacon (nitrate free) for each mushroom
Salsa (organic – no sugar)
Avocado (healthy fat but use minimally)
basil or cilantro
Cut strips of bacon into bite size pieces. Cook over medium heat until desired crispiness. Set aside.
Remove stems and gills from mushroom caps.
Drizzle coconut oil in a separate pan over medium heat. Saute mushrooms for a few minutes on each side, or until tender.
Fry eggs in the pan with the coconut oil.
To assemble “pizzas”, layer mushroom on the bottom, add egg and then remaining toppings such as salsa, sliced avocado, and chopped herbs.
Makes 4 servings.
Note: The recipe called for goat cheese or feta cheese which we eliminated. If you use this, be sure to use minimally because of the calories. There are also reduced fat versions of the cheese.
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Green Bell Pepper
1 Orange Bell Pepper
Baby Spinach (optional)
Leftover Broccoli works well (optional)
Fresh chopped tomatoes or salsa (organic and no sugar)
Cut up peppers & onion into small cubes and store in container for use throughout the week. When you are ready to make eggs, just take out your veggie mix and toss it in a skillet with a little minced garlic and your mushrooms (chopped). When those are sizzling add your eggs (I prefer 3 whites, and 2 yolks) & spinach then scramble to perfection. Serve with salsa.
1/2 tbsp coconut oil
1 – 2 cups sliced vegetables of your choice – I used peppers and spinach
4 slices turkey bacon (nitrate free)
In a 10 inch nonstick frying pan at medium, heat the coconut oil.
Add the veggies of your choice and saute until softened. You must make sure to saute long enough to get rid of any excess water.
While the vegetables are cooking, heat another pan and cook the bacon.
Turn the heat down to low on your vegetable pan; remove from the heat while you flatten down the vegetables and move them away from the edge of the pan.
Beat the eggs and add them to the pan with the vegetables, making sure they are spread out evenly and that the egg mixture reaches the edge of the pan.
Put the eggs back onto the heat.
Remove bacon from the pan when done and drain off excess fat. Slice each piece in half and set aside.
When the egg mixture is no longer bubbling and the edges have pulled away from the side of the pan, about 8 minutes, cover with a lid and cook until the top is set.
Once the eggs have set, remove from the pan and slide onto a plate. Cut into quarters. Let cool slightly so that they are not too hot to pick up in your hands.
Place the 1/2 the bacon in between 2 egg sections making a sandwich. Repeat for second sandwich.
Makes 2 servings