Keto Portobello Mushroom Breakfast Sandwich

Experience a delectable twist to your morning routine with this Keto Portobello Mushroom Breakfast Sandwich. Perfectly suited for those on a low-carb, high-fat diet, this sandwich substitutes traditional bread with hearty portobello mushrooms for a nutritious kick-start to your day.

Course Breakfast

Cuisine American

Keyword Healthy Breakfast, keto breakfast, Keto Recipe, Low Carb Sandwich, Portobello Mushroom

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 485kcal

Equipment

Baking sheet
Parchment paper
Non-stick skillet
Spatula

Ingredients

4 large portobello mushroom caps, stems and gills removed (7 oz / 200g)
4 large eggs (7 oz / 200g)
4 slices cheddar cheese (4 oz / 112g)
4 slices cooked bacon (4.2 oz / 120g)
1 tablespoon olive oil (0.5 oz / 15ml)
Salt and pepper to taste
1 avocado, sliced (7 oz / 200g)
1 tablespoon unsalted butter (0.5 oz / 14g)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the portobello mushroom caps on the prepared baking sheet, gill side up. Drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for 10 minutes.
While the mushrooms are baking, heat a non-stick skillet over medium heat. Add the butter to the skillet.
Crack the eggs into the skillet once the butter has melted. Cook the eggs to your preferred doneness, seasoning with salt and pepper. For a sandwich-style egg, you may flip the eggs once the bottom has set and cook to desired firmness.
Once the mushrooms have finished baking, remove them from the oven and immediately place a slice of cheddar cheese on each of the four mushroom caps.
Add a cooked egg on top of the cheese, then layer with a slice of bacon, halved to fit as necessary.
Top with avocado slices and cap with another portobello, gill side down, to create a sandwich.
Serve immediately while warm and enjoy your Keto Portobello Mushroom Breakfast Sandwich.

Notes

The gills of the portobello mushrooms can be removed using a spoon for a cleaner look and to prevent them from becoming too soggy.

To ensure the bacon is crispy, you can precook it in the oven or on the stovetop before assembling the sandwich.

For an extra kick of flavor, consider adding a sprinkle of your favorite herbs or spices to the eggs while they cook.

If you're watching your sodium intake, opt for lower-sodium cheese and bacon.

This sandwich is best enjoyed fresh but can be stored in the refrigerator for up to one day; reheat in the oven or skillet before serving.

Nutrition