Egg and Bacon Stuffed Mushrooms

5 from 2 votes

These egg and bacon stuffed mushrooms are a wonderful low carb breakfast, brunch or lunch! Gluten free, LCHF, and keto friendly recipe.

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Prep Time 2

Cook Time 20

Total Time 22

Makes: 2 Servings

Net Carbs: 7

Calories: 417

Ingredients Equipment Method Nutrition Notes

Ingredients

4 Portobello mushrooms deep cup if possible, stems removed
olive oil spray
4 slices of cooked bacon chopped
¼ cup shredded mozzarella
4 eggs
chopped parsley and black pepper to serve

Equipment

AmazonBasics Silicone Baking Mat Sheet, Set of 2

Step-by-Step Instructions

Preheat the oven to 380F.
Place the mushrooms on a baking tray lined with a silicone mat, spritz with olive oil spray, and roast for 10 minutes.
Drain off any excess liquid from the mushrooms, then divide the bacon and mozzarella between the mushrooms and roast for 5 minutes.
Carefully crack an egg onto each mushroom. Roast for a further 8 minutes, or until the egg white is cooked.
Serve, garnished with fresh parsley and black pepper.

Nutrition

Serving: 2Stuffed MushroomsCalories: 417kcalCarbohydrates: 13gProtein: 31gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 17gCholesterol: 402mgSodium: 631mgFiber: 6gSugar: 6gNet Carbs: 7g

Notes

7g net carbs per serving of two mushrooms.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.