Mexican Stuffed Breakfast Portobello Mushrooms
12.3g
Net Carbs
39.8g
Protein
35.8g
Fat
6.3g
Fiber
547
Calories
Ingredients:
- 2 large Eggs (Whole)
- 1 cup Baby Spinach
- 2 caps Portobello Mushroom Cap
- 10 ounces Smoked Turkey Italian Sausage
- 1 teaspoon Extra Virgin Olive Oil
- 1/2 each California Avocados
- 1 sprig Cilantro
- 4 ounces Salsa
- 1/2 cup shredded Cheddar Cheese
Directions:
Use the Atkins recipe to make Quick Tomato Salsa for this recipe. You will need 1 full recipe to serve two people; or about 1/2 cup of prepared salsa of choice.
- Preheat oven to 400°F.
- Place mushrooms smooth side up on baking sheet lined with parchment paper. Bake 10 minutes. Remove from oven and place mushroom caps smooth side up on a platter lined with paper towels to drain some of the water.
- Heat oil in a medium frying pan over medium heat. Brown sausage and break into small pieces with the back of a wooden spoon while cooking. Stir in chopped spinach and salsa. Transfer mixture to a mixing bowl to cool slightly.
- Carefully separate egg yolks and place whites in one bowl and yolks in 2 separate small bowls. Beat egg whites with a fork.
- Place mushrooms smooth side down on a baking sheet lined with parchment paper. Slice the avocado and divide them onto the bottom of the mushrooms.
- Add egg whites and cheddar cheese to sausage mixture and combine well. Divide mixture in half and stuff into portobello caps on top of the avocado.
- For each mushroom make a well in the center of the sausage mixture that is large enough for the egg yolk. Bake 10 minutes then and carefully pour yolk in each well.
- Bake until the yolks are set, about 5 more minutes, then sprinkle tops with chopped cilantro.
