One sunny, but cool morning, I wanted to make a hot breakfast that would stay hot even served outside. I decided a breakfast skillet was the way to go, but wanted something lower carb than rutabaga as the base. I went with baby Bella mushrooms and spinach for super healthy, keto-friendly base, combined with crispy bacon, grape fried tomatoes, sautéed garlic and red onion, topped with eggs, avocado, feta and fresh basil. It was fresh, delicious, full of different colours, flavours and textures, and serving it on the table in a cast-iron skillet is a pretty presentation that keeps it hot even on a cool morning.
Keto Spinach Mushroom Breakfast Skillet Recipe
Ingredients:
- 1 tablespoon avocado oil (*If not using bacon.)
- ¼ lb bacon, cut int 1” pieces (*May swap with bacon or bacon-flavoured tempeh.)
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup red onion, diced
- 2 cloves garlic, minced
- 8 oz. baby Bella mushrooms, sliced (*or other preferred mushrooms.)
- 1 ½ cups whole grape tomatoes
- 4 cups fresh spinach, chopped
- 4 eggs
- ¼ cup feta, crumbled (*Or vegan cheese for vegan.)
- 4 large basil leaves, sliced
- 1 tablespoon fresh chives, finely chopped
- 1 avocado, sliced
Directions:
Heat a large skillet to medium-high. Add chopped bacon (*Use avocado oil if not using bacon). Sauté until bacon is browned and crispy, around 3-5 minutes. Remove pancetta from pan with a slotted spoon and set on a plate, keeping the bacon fat on the pan (if you used bacon.)
Stir-fry in sliced onion and garlic for 1-2 minutes until softened then add sliced mushrooms. Sauté 3-4 minutes per side so they are slightly browned on both sides. Season with salt and pepper. Remove the mushrooms, onions and garlic from the pan and place on the same plate with the bacon.
Now add the grape tomatoes to the hot skillet. Stir-fry until they just start to burst, stirring the whole time, around 3-4 minutes. Now add the spinach and sauté until just wilted, around 2 minutes. Add mushrooms and pancetta back to the pan, stir to combine everything back together.
Using a label or similar, make 4 wells/holes in the veggie mixture. Crack one egg into each well. Sprinkling with a little salt and pepper. Turn the heat down to medium-low and cover the skillet. Cook eggs for 2-3 minutes for a runny yolk with the whites cooked through (or longer for a hard egg yolk).
Remove skillet from heat. Garnish with salt and pepper to taste. Garnish with sliced basil, chives and avocado.
Did you make this keto spinach mushroom breakfast skillet recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
