Low Carb Sausage and Egg Mushrooms
Ketogenic breakfast ideas are one of the most asked questions on Keto forums all over the internet. We've come up with our take on the classic breakfast muffin; Low Carb Sausage and Egg Mushrooms.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 serves
Place all the sausage pattie ingredients into a bowl and mix well. We find using your hands to be the quickest and easiest method. Having food safe disposable gloves on hand, makes mixing cleaner and safer.
Split the mix into 6 even balls and press into 1/3in/1cm thick, round patties. Set aside
Preheat oven to 190C/375F.
Peel the skin off the top of the mushrooms and remove the stems. Place the mushrooms on a baking dish, lined with parchment paper and sprinkle with salt, pepper and thyme leaves.
Put a small piece of butter into the inside of each mushroom. Bake the mushrooms for 10 minutes.
While the mushrooms are baking, cook the sausage patties in a frying pan over medium heat. Fry them for 3 minutes on each side.
Fry your eggs in a second frying pan while the sausage patties are cooking. We recommend using egg rings to keep your eggs in the perfect shape.
Tip the excess liquid off your cooked mushrooms. Layer them with a slice of cheese, a sausage pattie, a fried egg, and top with another mushroom. Enjoy!
Calories: 443kcal | Carbohydrates: 1g | Protein: 26g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 284mg | Sodium: 717mg | Potassium: 322mg | Fiber: 0g | Sugar: 0g | Vitamin A: 675IU | Vitamin C: 0.7mg | Calcium: 248mg | Iron: 1.9mg