This Keto Mushroom and Mozzarella Breakfast Skillet is a delicious low-carb breakfast made with golden mushrooms, melted mozzarella, eggs, and fresh herbs. It’s packed with protein, naturally gluten-free, and ready in just 20 minutes.
Ingredients :
- 250 g white mushrooms, sliced (4 cups)
- 2 large eggs
- 80 g fresh mozzarella, torn (½ cup)
- 30 g butter (2 tbsp)
- 1 tbsp olive oil
- 40 g onion, diced (⅓ cup)
- 1 garlic clove, minced
- 20 g grated Parmesan cheese (¼ cup)
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped
Instructions :
Step 1
Heat the olive oil and butter in a cast-iron skillet over medium heat.
Step 2
Add the onion and cook for 2–3 minutes until softened.
Step 3
Stir in the garlic and sliced mushrooms. Cook for 8–10 minutes until the mushrooms are golden and most of the liquid has evaporated.
Step 4
Season with Italian seasoning, salt, and black pepper.
Step 5
Scatter the mozzarella and Parmesan evenly over the mushrooms.
Step 6
Create two small wells and crack the eggs into the skillet.
Step 7
Cover and cook for 4–5 minutes until the egg whites are set and the cheese is melted.
Step 8
Sprinkle with fresh parsley and serve immediately.
Nutrition (Per Serving) :
Calories: 395 kcal
Protein: 24 g
Carbohydrates: 7 g
Fat: 30 g
Tips :
- Brown the mushrooms well for the richest flavor.
- Use baby bella mushrooms for a deeper taste.
- Add a pinch of red pepper flakes for a little heat.
- Serve immediately while the mozzarella is hot and stretchy.
- Fresh basil also pairs beautifully with this breakfast.
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