Keto Breakfast Stuffed Mushrooms – A Savory, Low-Carb Morning Favorite

Skip the usual eggs-and-bacon routine and try something a little more fun. These Keto Breakfast Stuffed Mushrooms bring all your favorite morning flavors into one savory, bite-sized package. They’re hearty, cheesy, and full of protein, but still light enough to keep you energized.

Whether you’re meal-prepping or cooking for a lazy weekend brunch, this recipe checks all the boxes. Best of all, it’s simple to customize to your taste and what you have in the fridge.

Keto Breakfast Stuffed Mushrooms - A Savory, Low-Carb Morning Favorite

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 12 large white or cremini mushrooms (sturdy caps work best)
• 6 ounces breakfast sausage (pork or chicken; no sugar added)
• 4 large eggs
• 1/2 cup shredded cheddar (or your favorite melty cheese)
• 2 tablespoons cream cheese
• 2 tablespoons heavy cream
• 2 green onions, finely sliced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Optional add-ins: chopped spinach, diced bell pepper, cooked bacon, crushed red pepper, smoked paprika

Method

 

1. Prep the mushrooms: Preheat your oven to 400°F (200°C). Wipe mushrooms clean with a damp paper towel. Gently twist out the stems and scoop a bit of the inner gills to make room for filling. Reserve the stems.
2. Par-bake the caps: Toss mushroom caps with olive oil, salt, and pepper. Arrange them cavity-side down on a parchment-lined baking sheet and bake for 8 minutes. This step helps reduce excess moisture.
3. Chop the stems: Finely mince the reserved mushroom stems. They’ll add earthy flavor to the filling without extra carbs.
4. Cook the sausage: In a skillet over medium heat, cook the breakfast sausage, breaking it apart with a spatula, until browned and cooked through, about 5–6 minutes. Drain any excess grease if needed.
5. Sauté aromatics: Add minced garlic, chopped mushroom stems, and a pinch of salt to the pan. Cook 2–3 minutes until tender and fragrant. If using bell pepper or spinach, add now and cook until softened.
6. Mix the egg base: In a bowl, whisk eggs, heavy cream, and a pinch of pepper. Stir in cream cheese until mostly smooth. It’s okay if a few small bits remain—they’ll melt in the oven.
7. Combine the filling: Remove the skillet from heat. Stir in the egg mixture, cooked sausage, half the shredded cheddar, and sliced green onions. The residual heat will slightly thicken the mixture.
8. Fill the caps: Flip the par-baked mushrooms cavity-side up. Spoon the filling into each cap, mounding it slightly. Sprinkle the remaining cheddar on top.
9. Bake until set: Return to the oven and bake 10–14 minutes, until the eggs are set and the tops are golden. If the tops need more color, broil for 1 minute, watching closely.
10. Finish and serve: Let rest for 3–4 minutes to set. Garnish with extra green onions or a pinch of smoked paprika. Serve warm.

Why This Recipe Works

Stuffed mushrooms are naturally low in carbs, and breakfast flavors pair perfectly with their meaty texture. The mushroom caps act like little bowls, catching all the cheesy egg and sausage goodness without the need for bread.

A quick roast draws out moisture so the filling stays rich, not watery. The result is a satisfying, portable option that fits your macros and your busy mornings.

Shopping List

• 12 large white or cremini mushrooms (sturdy caps work best)
• 6 ounces breakfast sausage (pork or chicken; no sugar added)
• 4 large eggs
• 1/2 cup shredded cheddar (or your favorite melty cheese)
• 2 tablespoons cream cheese
• 2 tablespoons heavy cream
• 2 green onions, finely sliced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Optional add-ins: chopped spinach, diced bell pepper, cooked bacon, crushed red pepper, smoked paprika

Step-by-Step Instructions

1. Prep the mushrooms: Preheat your oven to 400°F (200°C). Wipe mushrooms clean with a damp paper towel.

   Gently twist out the stems and scoop a bit of the inner gills to make room for filling. Reserve the stems.

2. Par-bake the caps: Toss mushroom caps with olive oil, salt, and pepper. Arrange them cavity-side down on a parchment-lined baking sheet and bake for 8 minutes.

   This step helps reduce excess moisture.

3. Chop the stems: Finely mince the reserved mushroom stems. They’ll add earthy flavor to the filling without extra carbs.
4. Cook the sausage: In a skillet over medium heat, cook the breakfast sausage, breaking it apart with a spatula, until browned and cooked through, about 5–6 minutes. Drain any excess grease if needed.
5. Sauté aromatics: Add minced garlic, chopped mushroom stems, and a pinch of salt to the pan.

   Cook 2–3 minutes until tender and fragrant. If using bell pepper or spinach, add now and cook until softened.

6. Mix the egg base: In a bowl, whisk eggs, heavy cream, and a pinch of pepper. Stir in cream cheese until mostly smooth.

   It’s okay if a few small bits remain—they’ll melt in the oven.

7. Combine the filling: Remove the skillet from heat. Stir in the egg mixture, cooked sausage, half the shredded cheddar, and sliced green onions. The residual heat will slightly thicken the mixture.
8. Fill the caps: Flip the par-baked mushrooms cavity-side up.

   Spoon the filling into each cap, mounding it slightly. Sprinkle the remaining cheddar on top.

9. Bake until set: Return to the oven and bake 10–14 minutes, until the eggs are set and the tops are golden. If the tops need more color, broil for 1 minute, watching closely.
10. Finish and serve: Let rest for 3–4 minutes to set.

    Garnish with extra green onions or a pinch of smoked paprika. Serve warm.

Keeping It Fresh

These stuffed mushrooms reheat well and make great meal prep. Store in an airtight container for up to 4 days in the fridge.

Reheat in a 325°F (165°C) oven for 8–10 minutes, or use the microwave in short bursts to avoid sogginess. If freezing, bake first, cool completely, then freeze on a sheet tray before transferring to a bag. Reheat from frozen in the oven so they keep their texture.

Benefits of This Recipe

• Keto-friendly macros: Low in carbs, high in protein and fat to keep you full and steady through the morning.
• Built-in portion control: Each cap is a tidy serving—perfect for quick breakfasts or on-the-go snacks.
• Easy to customize: Swap proteins, cheeses, and herbs without changing the method.
• Vegetable-forward: Mushrooms bring fiber, umami, and micronutrients with very few carbs.
• Meal-prep ready: Make once, enjoy for days.

Pitfalls to Watch Out For

• Watery mushrooms: Skip washing under running water and always par-bake caps.

  Mushrooms act like sponges; too much moisture will dilute the filling.

• Overfilling: If the filling spills over the sides, it can cook unevenly. Slightly mounded is best.
• Undercooked eggs: Look for set centers and lightly golden tops. If in doubt, give them another 1–2 minutes.
• Bland seasoning: Taste the sausage mixture before adding eggs.

  Adjust salt, pepper, and spices up front.

• Sticking to the pan: Use parchment or a silicone mat to avoid tearing the caps.

Recipe Variations

• Spinach and Feta: Swap cheddar for feta, add chopped spinach and a pinch of dried oregano. Finish with lemon zest.
• Bacon and Gouda: Use crisp crumbled bacon and smoked gouda. Add smoked paprika for depth.
• Chorizo and Pepper Jack: Choose spicy chorizo and pepper jack.

  Add a few diced jalapeños for heat.

• Veggie Deluxe: Skip the sausage and load up on sautéed spinach, peppers, and onions. Add extra cheese for richness.
• Herb and Goat Cheese: Use soft goat cheese with fresh chives and parsley. A splash of cream keeps it silky.

FAQ

Can I use portobello mushrooms instead of regular caps?

Yes.

Portobellos make a knife-and-fork version with bigger portions. Par-bake a few minutes longer to reduce moisture, and increase the final bake by 2–4 minutes if needed.

How do I keep the filling from leaking out?

Don’t skip the par-bake and avoid overfilling. If your caps are shallow, scoop a bit more from the inside to create a deeper cavity.

Can I make these dairy-free?

Yes.

Use a dairy-free cheese alternative and replace heavy cream with unsweetened almond or coconut milk. Add a tablespoon of olive oil or mayo for richness.

What sausage should I buy for keto?

Look for sausage with no added sugar and minimal fillers. Read labels carefully, as many breakfast sausages include sweeteners.

Do I have to cook the filling before baking?

Cook the sausage and veggies first for the best texture and flavor.

The eggs cook in the oven, binding everything together.

Can I prep these the night before?

Yes. Par-bake the caps, prepare the filling, and assemble. Cover and refrigerate overnight, then bake in the morning, adding 1–2 extra minutes if the filling is cold.

What can I serve with stuffed mushrooms?

A simple side salad, sliced avocado, or fresh berries (in moderation for keto) pair well.

For extra protein, add bacon or a small side of smoked salmon.

How many should I plan per person?

For a main breakfast, plan 3–4 caps per person depending on size and appetite. As a side or brunch item, 2 caps usually suffice.

In Conclusion

Keto Breakfast Stuffed Mushrooms make mornings easier and tastier without extra carbs. They’re savory, customizable, and practical for busy schedules.

With a few smart steps—par-baking, seasoning well, and choosing the right sausage—you’ll get consistent, craveable results. Keep a batch in the fridge, and you’ve got a ready-to-reheat breakfast that feels special any day of the week.