These breakfast cups use large portobello mushroom caps as the container. Each cap is filled with a whisked mixture of eggs, cream, cheddar and crumbled bacon, then baked at 375°F until the eggs set and the tops turn golden. The recipe uses 8 mushrooms and 6 eggs, makes 4 servings, and takes 35 minutes: 10 minutes of prep and 25 of baking.
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A serving has about 4 grams of carbohydrates and 22 grams of protein. The mushroom takes the place of toast or a hash brown, and its meaty texture holds up under the eggs.
What Goes in the Cups
- Portobello mushrooms (8 large, stems removed): the base. Large cremini mushrooms can stand in if you cannot find portobellos.
- Eggs (6 large) and heavy cream (1/4 cup): the filling. Whisk them well, so the mixture is light and bakes up fluffy.
- Cheddar (1 cup, shredded): melts through the eggs. Mozzarella makes it gooey and feta makes it tangier.
- Bacon (1/2 cup, cooked and crumbled): adds smoky, salty flavor. Cooked sausage or diced ham can replace it.
- Garlic powder (1/2 teaspoon), onion powder (1/2 teaspoon), salt and pepper: season to taste.
- Fresh chives, chopped: for garnish, with a mild onion flavor.
Filling and Baking
Place the mushrooms gill side up on a parchment-lined baking sheet. Whisk the eggs, cream, garlic powder, onion powder, salt and pepper, then stir in the bacon and cheddar. Spoon the mixture evenly into the caps. Do not overfill them. Leave a little room at the top, since the eggs expand as they bake.
Bake for 20 to 25 minutes, until the eggs are set and the tops are golden brown. Ovens vary, so check early. A toothpick in the center should come out clean. Let the cups cool for a few minutes, which helps the filling set and makes them easier to handle, then sprinkle with chives.
Ways to Change Them
- Vegetables: add spinach, bell peppers or zucchini to the egg mixture. Sauté them first so they release their moisture and the cups do not turn soggy.
- Herbs: parsley, basil or thyme in the egg mixture.
- Heat: jalapeños or a dash of hot sauce in the filling.
- Without bacon: use diced vegetables, or for a meatless version chickpeas or tofu.
- Cheese: a mix of cheeses works.
- Burrito style: top the baked cups with avocado and salsa.
What to Serve With Them
An avocado salad with lime juice, cilantro and diced tomatoes is a cool contrast to the baked eggs. A spinach and feta salad with olive oil is lighter. Cauliflower hash browns add crunch, and full-fat Greek yogurt with a few berries is a small, low-carb side. Pickled vegetables add tang. For a drink, herbal tea such as chamomile or peppermint, or Bulletproof coffee made with grass-fed butter and MCT oil.
Nutrition per Serving
One serving has about 320 calories, 24 grams of fat (10 grams saturated), 4 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 22 grams of protein and 500 milligrams of sodium. These are estimates.
FAQ
How should leftovers be stored?
Keep them in an airtight container in the fridge for up to 4 days.
How should they be reheated?
Microwave for 30 to 60 seconds, until warmed through. For a crisper result, heat in a 350°F (175°C) oven for about 10 minutes.
Can I make them ahead of time?
Yes. Prepare the filling and stuff the mushrooms a day ahead. Cover them and keep them in the fridge until you are ready to bake. They also suit weekend meal prep.
What can replace the bacon?
Cooked sausage, diced ham, diced vegetables or crumbled tofu.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Breakfast Mushroom Cups: Deliciously Low-Carb Recipe!
Ingredients
Instructions
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Place the portobello mushrooms, gill side up, on the prepared baking sheet.
In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until well combined.
Stir in the cooked bacon and shredded cheddar cheese.
Spoon the egg mixture evenly into each mushroom cap.
Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the tops are golden.
Remove from the oven and let cool for a few minutes. Garnish with chopped chives before serving.
Notes
For added flavor, try using different types of cheese like feta or mozzarella.
You can also substitute the bacon with cooked sausage or diced vegetables for a vegetarian option.
Nutrition
| Serving Size | 1 cup |
|---|---|
| Calories | 320 calories |
| Sugar Content | 1g |
| Sodium Content | 500mg |
| Fat Content | 24g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 14g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 1g |
| Protein Content | 22g |
| Cholesterol Content | 400mg |