Low Carb Egg and Mushroom Breakfast Recipe For Two – Easy vegetarian breakfast idea with portobello mushrooms.

Egg and Mushroom Breakfast Recipe

Lately my local supermarket has been selling containers of 250g/8.8 ounces of portobello mushrooms for just 49 cents. So, I’ve been enjoying them most days in this easy egg and mushroom breakfast recipe.

You can use any mushrooms you like. Portobellos are a great, meaty mushroom but you could also use the smaller cup mushrooms instead of or as well as the portobellos.

Low Carb Mushroom Breakfast Ingredients

Here are some ideas for other ingredients to include in your low carb mushroom breakfast:

• Onion
• Garlic
• Broccoli
• Cauliflower
• Radish
• Spinach
• Cheese – feta, goats cheese, parmesan or a vegetarian alternative
• Seasoning – salt, pepper, oregano or your herb/seasoning of choice

I tend to fry up 2 eggs for me and 3 for my Husband to serve along side the vegetables. So, aim for 2-3 eggs per person in this breakfast.

Egg and Mushroom Breakfast Recipe For Two

• 1 Onion
• 250g/8.8 ounces Mushrooms
• 4-6 Eggs
• Butter or Coconut Oil, for frying
• Salt & Pepper, to taste
• Goats Cheese, Feta or Vegetarian Parmesan (Optional)

1. Melt butter or coconut oil in a frying pan.
2. While the pan is heating up, slice the onion and mushrooms.
3. Once the frying pan is hot, add the onion first to soften slightly.
4. After a few minutes, add the chopped mushrooms to the frying pan.
5. Add salt, pepper and any other seasoning to taste.
6. Cook until the mushrooms and onions have softened and cooked to your liking.
7. Then, move the mushrooms to plates and clean out the frying pan.
8. Add a bit more butter or coconut oil to the frying pan and fry up 2 to 3 eggs per person.
9. Cook until the eggs are crisp to your liking and then move them to the plates, along side the mushrooms.
10. Serve as is or with the optional goats cheese, feta or parmesan crumbled over.

Mushrooms make the perfect, hearty ingredient to start the day with and this is just such an easy low carb vegetarian breakfast that I never get sick of.

Yield: 2

Low Carb Egg and Mushroom Breakfast Recipe

Print

Easy low carb vegetarian breakfast idea.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 Onion
• 250g/8.8 ounces Mushrooms
• 4-6 Eggs 
• Butter or Coconut Oil, for frying
• Salt & Pepper, to taste 
• Goats Cheese, Feta or Vegetarian Parmesan (Optional)

Instructions

1. Melt butter or coconut oil in a frying pan. 
2. While the pan is heating up, slice the onion and mushrooms. 
3. Once the frying pan is hot, add the onion first to soften slightly. 
4. After a few minutes, add the chopped mushrooms to the frying pan.
5. Add salt, pepper and any other seasoning to taste. 
6. Cook until the mushrooms and onions have softened and cooked to your liking. 
7. Then, move the mushrooms to plates and clean out the frying pan.
8. Add a bit more butter or coconut oil to the frying pan and fry up 2 to 3 eggs per person. 
9. Cook until the eggs are crisp to your liking and then move them to the plates, along side the mushrooms. 
10. Serve as is or with the optional goats cheese, feta or parmesan crumbled over.

Nutrition Information:

Amount Per Serving: Calories: 175

More Easy Low Carb Vegetarian Breakfast Ideas:

Cinnamon Scrambled Eggs

Halloumi Breakfast Fry Up

Pizza Omelette

Vegetarian Breakfast Casserole

For even more Keto Breakfast Inspiration check out Breakfast in 5 – you’ll get 30 low carb breakfasts, all with up to 5 net carbs, 5 ingredients and 5 easy steps. Click here to learn more!

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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.

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