Low- Carb Bacon Egg and Portobello Recipe

Bacon Egg and Portobello Mushroom. Low- carb ✅ Keto-friendly✅ Healthy✅Delicious✅ These stuffed mushrooms pretty much check all the boxes to a great breakfast option. These can also be served at brunch.

Low-Carb-Bacon-Egg-and-Portobello-Recipe

Bacon Egg and Portobello Mushroom- the perfect combination for an earthy, healthy and delicious breakfast.

Bacon and eggs are two of the most predominant choices for a healthy breakfast. In this recipe, I combined the two and paired them with another ingredient that brings this recipe to its glory, Portobello Mushrooms. Growing up, breakfast consisted of eating many grains. It was not until I realized that my metabolism is not the same as it was when I was a child that I prioritized my health and made a conscious effort to eat foods packed with nutrients. For other breakfast recipes, try my scrambled eggs recipe or these easy grab and go egg muffins. Now back to this low carb delicious recipe 🙂

How to make these Bacon Egg and Portobello Mushrooms:

Step 1:  Preheat oven to 400-degree Fahrenheit. Then remove the stems from the mushrooms. To do this gently twist off the stems. Make sure to clean the portobello with a damp paper towel. If your mushrooms are not as deep as mine just remove some of the gills. Take a look at some of the tips at the end of the post 🙂

Portobello-Mushroom-Recipe

Step  2: Place the mushrooms in a baking pan. Then, season with salt, pepper and olive oil. Make sure to coat them well with the oil! Then crack an egg over the top and center of the mushroom.  I also sprinkled some red peppers flakes for a nice spicy kick (optional). Place in the middle rack of the oven for about 15 to 20 minutes depending on how big your mushrooms are. Mine are pretty big!

*if a runny egg yolk is your preference, my suggestion is to bake the mushrooms first for about 4 to 5 minutes and then add the eggs.

Egg-and-Portobello

Step 3: Cook some bacon strips and set aside for garnish

Bacon

Sprinkle the pieces of crispy bacon over the top and enjoy!

Healthy-Breakfast

Eggs Baked in Portobello Mushroom can be a meatless choice by simply omitting the bacon.

Eggs Baked in Portobello mushroom

How to choose the portobello mushroom:

These gorgeous portobello mushrooms are the start of the show so make sure to choose them wisely. There are a few things you should consider before buying and taking those portabellos home. First, avoid mushrooms that are slimy or appear bruised. It’s also important to pick mushrooms that are deep and have round edges. This will provide enough space and depth for you to create these flavorful mushrooms.

How to clean the mushrooms for this recipe:

Cleaning mushrooms is quite simple. It is important to remove any residue the mushroom may have using a damp paper towel. Another step is to remove the gills(gut of the mushrooms). These have a very strong flavor that some people might dislike. I didn’t feel the need to remove them because I like them, but if you decide to remove them there is a very easy way to do so. Cradle the mushroom in one hand and with a spoon, gently scrape the gills off. it’s essential to not force or go too deep when removing the gills because it will break the portobello. The portobello mushroom will serve as a cup holding the egg so for best results try to find a portobello with a deep center.

Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.

Until the next one…

Love E.S. asimpletweak

Low-Carb-Bacon-Egg-and-Portobello-Recipe

Low- Carb Bacon Egg and Portobello Recipe

Evelyn SaviñonEvelyn Saviñon
Low- carb ✅ Keto-friendly✅ Healthy✅Delicious✅ These stuffed mushrooms pretty much check all the boxes to a great breakfast option.
0 from 0 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Brunch
Cuisine American
Servings 2 servings
Calories 391 kcal

Ingredients
  

  • 2 large portobello mushroom
  • 2 large eggs (room temperature)
  • 1 tablespoon olive oil ( you can use spray)
  • black pepper (to taste) I used ½ tsp
  • salt (to taste) I used ½ tsp
  • red pepper flakes (to taste) I used a lot 🙂
  • 5 bacon (stripes)

Instructions
 

  • Preheat oven to 400-degree Fahrenheit.
  • Then remove the center stems from the mushrooms. To do this gently twist off the stems. Make sure to clean the portobello with just a damp paper towel. If your mushrooms are not as deep as mine just remove some of the gills. take a look at some of the tips at the end of the post 🙂 to know the easiest way.
  • Place the mushrooms in a baking pan. Then, season with salt, pepper and olive oil. Make sure to coat them well with the oil!
  • Then crack an egg over the top and center of the mushroom. I also sprinkled some red peppers for a nice spicy kick (optional). Place in the oven for about 15 to 20 minutes depending on how big your mushrooms are. Mines was pretty big!
  • Cook some bacon strips and set aside for garnish.
  • Sprinkle the pieces of crispy bacon over the top and enjoy!

Notes

Eggs Baked in Portabello mushroom
*if a runny egg yolk is your preference, my suggestion is to bake the mushrooms first for about 4 to 5 minutes and then add the eggs.

Nutrition

Calories: 391kcalCarbohydrates: 4gProtein: 16gFat: 35gSaturated Fat: 10gCholesterol: 247mgSodium: 452mgPotassium: 493mgFiber: 1gSugar: 2gVitamin A: 306IUCalcium: 32mgIron: 1mg
Keyword easy breakfast, Healthy,, Low-carb,, portobello
Tried this recipe?Let us know how it was!

*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.

If you give this recipe a try, let me know! Leave a comment, rate it and do not forget to tag your pictures to #asimpletweakrecipes on Instagram. Make sure to pin it in your favorite Pinterest board:)

LOW CARB BACON EGG AND PORTOBELLO RECIPE

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