It’s Saturday morning and I’m thinking about what to fix for breakfast and keep it healthy. I want it to be more substantial than a week day meal. My hubby always eats oatmeal and berries for breakfast during the week. So I look in the fridge and see mini portobellos, eggs, bacon, kale (oh yes that is healthy, I have to use kale), red pepper and green onions. So I think, hmm, how about stuffed portobellos with sauteed kale and scramble eggs. I’ll top them with a little cheese and bacon for more flavor. Viola! That’s it. Here are some pictures of my creation. I served these with Sriracha for some added spice. Let me know what you think. They are healthy, low fat, and no carbs.
PORTOBELLO EGG AND KALE LOW CARB BREAKFAST
serves: 6 small portions or 3 large portions
Preheat oven to 350 degrees
- 6 mini portobello mushrooms
- 4 cups of mixed baby kale
- 1/2 of a red pepper, diced
- 3 green onions, chopped
- eggs, scrambled
- 6 Tbsp. cheddar cheese
- 3 slices bacon
Wipe mushrooms clean and remove stem. Brush with olive oil and salt and pepper. Place on baking dish and bake at 350 degrees for 10-15 minutes until mushrooms are juicy but still firm enough to hold toppings.
While mushrooms are baking. Saute baby kale, red pepper and green onions together in 1 T. olive oil and lightly salt and pepper.
Wipe pan clean and add 1 T. olive oil. In a bowl, whisk eggs with a little salt and pepper and scramble in the prepared pan. Set aside.
When mushrooms are done. Top with kale, red pepper, green onion mixture divided between the 6 mini portobello mushrooms. Top with the eggs divided up between the 6 portobellos. Top each mushroom with 1 T. of cheddar cheese and the crumbled bacon. Serve 3 with 2 mushrooms each. Sriracha is a great, spicy topping to dot on top of your portobello egg minnies.