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prep time
10 min
cook time
25 min
ready time
35 min
Keto Breakfast Mushroom Cups
Embracing a Low-Carb lifestyle while following a vegetarian diet doesn't have to mean sacrificing flavor or variety. With the rising popularity of Keto-friendly vegetarian recipes, there's an abundance of delicious options to explore. Among these are meatless Keto recipes like these scrumptious cheesy vegetarian breakfast mushrooms that are not only packed with flavor but also easy to make and customizable to suit your taste preferences. With this simple yet flavorful cheesy vegetarian Keto breakfast recipe, you can indulge in a satisfying meal that aligns with your dietary preferences and lifestyle goals.
What to serve with these breakfast mushrooms?
These savory breakfast mushrooms can be enjoyed as a standalone meal or paired with complementary sides to create a satisfying breakfast spread. Consider serving them alongside a fresh spinach salad tossed in a light vinaigrette dressing for a burst of freshness and texture. Alternatively, you can serve them with sliced avocado or crispy roasted asparagus for a nutritious and well-rounded meal.
How to customize this recipe?
For a heartier meal, consider adding a layer of sautéed spinach, diced bell peppers, or thinly sliced tomatoes before cracking the eggs into the mushroom caps. You can also experiment with different cheese varieties such as mozzarella, feta, or goat cheese for a unique flavor profile. Additionally, feel free to incorporate your favorite herbs and spices to enhance the taste according to your liking.
How to store leftovers?
If you find yourself with leftover breakfast mushrooms, fear not as they can be conveniently stored for later enjoyment. Simply transfer any remaining mushrooms to an airtight container and refrigerate for up to 2 days. When ready to enjoy, gently reheat the mushrooms in a preheated oven or microwave until warmed through. For optimal freshness, avoid reheating the eggs too much to prevent them from becoming overcooked. Serve with a sprinkle of fresh parsley for a delightful breakfast experience even on busy mornings.
Net Carbs
5 g
Fiber
2.4 g
Total Carbs
8.7 g
Protein
17.3 g
Fats
18.5 g
265 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Portabella mushrooms, raw
4 each
Extra virgin olive oil
1 tbsp
Salt
0.5 tsp
Black pepper
0.5 tsp
Garlic powder
0.5 tsp
Raw egg
4 medium
Parmesan cheese, fresh (hard)
2 tbsp, grated
Fresh Parsley (for flavoring only)
2 tbsp
Recipe Steps
steps 5
35 min
Step 1
Preheat the broiler, setting the temperature to high. Set an oven rack in the middle of the oven. Line a rimmed broiler-safe baking sheet with foil.Step 2
Wipe the mushrooms clean with a damp paper towel. Gently twist off or cut the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.Step 3
Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with ¼ teaspoon kosher salt, ⅛ teaspoon pepper, and ¼ teaspoon garlic powder. Broil until just tender, about 5 minutes on each side. Remove the mushrooms from the oven. Drain any liquids. Switch the oven from broil to bake, setting the temperature to 400 degrees F.Step 4
Break an egg into each mushroom. If your eggs are large, you'll probably need to break each egg into a small bowl and pour some of the egg white out before pouring it into the mushrooms. Sprinkle the mushrooms with the cheese. Bake until the egg whites are cooked, about 15 minutes.Step 5
Sprinkle the eggs with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Garnish with parsley and serve.
