2 large eggs
4-6 slices of bacon (nitrate free)
1/2 sliced portabello mushrooms sliced
1 tbsp olive oil or coconut oil
Fry bacon to taste separately. Separately saute sliced mushrooms until tender. After mushroom are tender remove. Scramble the eggs in olive oil or coconut oil to taste. Remove scrambled eggs. Top scrambled eggs with bacon and sautéed mushrooms.
This breakfast is fantastic and keeps you satisfied until your next meal.