Whole30 Egg and Cheese Muffin Sandwich
Start your morning the Whole30 way with this wholesome, protein-packed Egg and Cheese Muffin Sandwich—minus the muffin! Perfect for those embracing a cleaner diet, this recipe swaps traditional bread for tender, roasted portobello mushroom caps, giving you a gluten-free and grain-free base for your flavorful breakfast stack. Creamy mashed avocado with a hint of zesty lemon and fresh chives complements sunny-side-up eggs for a burst of freshness in every bite. Ready in just 25 minutes, this low-carb, dairy-free breakfast is topped off with an optional drizzle of hot sauce for a spicy kick. Whether you're meal-prepping or looking for a quick, wholesome start to your day, this Whole30 Egg and Cheese Muffin Sandwich is a satisfying, flavorful, and guilt-free option!
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Ingredients
- 2 large portobello mushroom caps
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large eggs
- 1 large avocado
- 1 tablespoon lemon juice
- 1 tablespoon fresh chives
- 0 optional hot sauce
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Line a baking sheet with parchment paper.
Step 3
Remove the stems from the portobello mushrooms and place them on the prepared baking sheet, gill sides up.
Step 4
Drizzle the mushrooms with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Step 5
Roast the mushrooms in the preheated oven for 10-12 minutes, or until tender.
Step 6
While the mushrooms are roasting, heat the remaining olive oil in a non-stick skillet over medium heat.
Step 7
Crack the eggs into the skillet and cook them sunny-side up for 3-4 minutes, or until the whites are set and the yolks are runny. Season the eggs with the remaining salt and pepper.
Step 8
Halve and pit the avocado. Scoop the flesh into a bowl and mash it with a fork.
Step 9
Mix the mashed avocado with lemon juice and chopped chives.
Step 10
To assemble the breakfast stack, spread an even layer of the avocado mixture on each roasted mushroom cap.
Step 11
Top each with a cooked egg and drizzle with hot sauce, if desired.
Step 12
Serve immediately and enjoy your Whole30 Egg and Avocado Breakfast Stack.
Nutrition Facts
| Serving size | (595.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 765.2 |
| Total Fat 67.8g | 0% |
| Saturated Fat 11.9g | 0% |
| Polyunsaturated Fat 6.3g | |
| Cholesterol 372mg | 0% |
| Sodium 1469.2mg | 0% |
| Total Carbohydrate 27.8g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 6.1g | |
| Protein 20.9g | 0% |
| Vitamin D 96.0IU | 0% |
| Calcium 91.2mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 1863.0mg | 0% |
Source of Calories