Mushroom & Egg Breakfast

mushroom and egg
Who likes to snooze? I like to snooze. Which is what makes this ‘make-ahead’ breakfast a keeper. It lets me smush my face into the pillow saying “I don’t wanna I don’t wanna” a little while longer.

I called this recipe “mushroom & egg breakfast”, because really, you can make it in any format: scrambled egg, an omelette or a frittata (pictured above). And you can also serve it with whole grain toast (I use Silver Hills gluten-free chia bread), or even a bed of quinoa.

Eggs are an awesome choice for breakfast because they’re high in protein. In fact, eggs have the highest protein quality of any other food (even beating chicken and beef). Protein and fibre both boost your metabolism in the morning, so if you’re looking for a breakfast that helps with fat burning…hello!

Mushroom & Egg Breakfast

Mushroom & Eggs - Ingredients 1

Ingredients:

  • 2 cups small cremini mushrooms (you can use any other mushroom, I just chose them because they looked the cutest. See above. Cute…right?)
  • 1/6 of a small package of goat cheese
  • 4 eggs
  • 2 large collard green leaves
  • 1 Tbsp coconut oil or MCT oil*

*If you don’t like the taste of coconut oil, MCT oil (a derivative of coconut oil) is a good option. It’s also fantastic brain fuel for breakfast.

Directions:

  • Cut collard green leaves into ribbons (roll up the collard leaves so it looks like a rolling pin, then slice along the shorter side. The result is little green ribbons).
  • Crack eggs and beat together. De-stem and slice mushrooms.
  • Mix together eggs, collard leaves and mushrooms.
  • Take little bits of goat cheese and plop into mixture, spread evenly throughout.
  • Heat coconut oil on a frying pan on medium-high heat
  • Once melted, place mixture into frying pan, for about 5 minutes
  • Hit the broil setting on your oven. (Yes, you finally get to use it!)
  • Place pan into the oven to broil for 3-4 minutes, until fully cooked
  • Remove from heat. Slice into four pieces.
  • Drizzle with olive oil, sea salt, chili flakes and black pepper to taste. Serve on organic, sprouted, whole grain or gluten-free toast. You can also serve this on a bed of warm quinoa.
  • Can keep in the fridge for 3-4 days. Warm up a slice in the oven whenever you need one.

About Alina

I'm a Holistic Nutritionist based in Toronto, Canada and my official title is Certified Nutritional Practitioner (CNP). I received my diploma in Applied Holistic Nutrition from the Institute of Holistic Nutrition. I'm a coach and an educator. Follow Alina on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
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