Nothing beats waking up to sizzling bacon…except waking up to sizzling bacon wrapped in a delicious mushroom omelet. This carb conscious, gluten free Turkey Bacon & Mushroom Omelet recipe takes less than 15 minutes to make!
slices JENNIE-O® Turkey Bacon
cup sliced mushrooms
cup egg substitute or 4 eggs
cup shredded low-fat Cheddar cheese
teaspoons chopped tarragon
cup thinly sliced green onions
tablespoon chopped parsley
Heat oven to 375°F.
Preheat a nonstick skillet or electric griddle over medium heat (375°F.). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently.
In skillet, sauté mushrooms 2 minutes or until softened. Set aside. Whisk together eggs with water and pour egg mixture into hot skillet; cover. Cook over medium-low heat 2 minutes.
Stir in cheese, tarragon, green onions, mushrooms and turkey bacon. Bake 8 to 10 minutes or until set. Sprinkle with parsley.