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Low- Carb Bacon Egg and Portobello Recipe

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


  • 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)


  • 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!


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.


Calories: 391kcal | Carbohydrates: 4g | Protein: 16g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 247mg | Sodium: 452mg | Potassium: 493mg | Fiber: 1g | Sugar: 2g | Vitamin A: 306IU | Calcium: 32mg | Iron: 1mg