Mushroom, Egg and Bacon Muffins

Mushroom, Egg and Bacon Muffins

Ideal for a light breakfast meal or brunch.


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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 15 mins

Yield: 4 x muffins

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe


  • 5 1/4 oz lean Canadian bacon (97% fat-free, preferably)
  • 4 flat mushrooms, stems trimmed (about 3-1/2 oz each)
  • 4 eggs
  • 4 whole-grain or English muffins, split
  • 2 3/4 oz baby spinach leaves


Preheat a broiler on medium-high heat. Place bacon on broil tray.

Cook for 2 to 3 minutes on each side or until crispy. Drain on paper towel.

Spray mushrooms with oil spray. Place stem-side down on broil tray. Grill for 2 minutes or until just softening. Turn and broil for a further 2 minutes or until tender. Transfer to a plate, cover with foil and keep warm.

Heat a medium-sized frying pan over medium heat. Lightly grease pan with cooking spray. Fry eggs until yolk is almost set. Meanwhile, toast muffins until golden.

Place spinach leaves on toasted muffin bases. Top each with an egg, a grilled mushroom and bacon. Top with muffin tops and serve immediately.

Thanks to Australian Mushroom Growers Association

Nutritional Info (per serving)

CALORIES 268 cals
Kilojoules 1,122 kJ
Fat 8.2 g
Saturated Fat 2.2 g
Cholesterol 205 mg
Sodium 865 mg
Carbohydrates 29.0 g
Fiber 2.0 g
Total Sugars 1.8 g
Protein 19.0 g
Calcium 144.0 mg
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