Breakfast Bacon and Egg Stacks
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5 from 2 votes
These breakfast stacks are a great low carb alternative to a bacon and egg sandwich.
Portobello mushrooms are topped with tangy guacamole, bacon and egg for the perfect weekend breakfast!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: Bacon, Egg, low carb breakfast
Servings: 2
Calories: 417kcal


  • 3 tbsp extra virgin olive oil
  • 2 large portobello mushrooms caps (stalks removed)
  • 2 bacon rashers (strips)
  • 2 medium eggs
  • 2 cherry tomatoes roughly diced
  • 1 small avocado ripe
  • 1 tsp lime juice
  • ½ tbsp fresh coriander (cilantro) finely chopped
  • salt and pepper to season


  • To prepare the guacamole, add the avocado to a mixing bowl along with the tomatoes, lime juice, coriander and a good pinch of salt and pepper. Roughly mash together with a fork to combine and set aside.
  • Brush the mushroom caps all over with a little olive oil and season with a little salt and pepper.
  • Preheat a grill to high and arrange the mushrooms top side down on a grill tray. Cook for 6-7 minutes or until the mushrooms are cooked through and tender.
  • Whilst the mushrooms are cooking, heat a tablespoon of olive oil in a frying pan and cook the bacon through until just crisp.
  • Heat the remaining olive oil in a second pan and cook the eggs to preference.
  • To assemble the breakfast stacks, arrange the cooked mushrooms top side down and divide the guacamole between the two.
  • Top the guacamole layer with a slice of bacon and then the fried egg. Serve immediately.


Calories: 417kcal | Carbohydrates: 4g | Protein: 12g | Fat: 38g | Fiber: 6g

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