Whole30 Egg and Cheese Muffin Sandwich
Elevate your breakfast game with the Whole30 Egg and Cheese Muffin Sandwich, a nutritious and flavorful twist on the classic morning favorite. Perfect for those following the Whole30 diet, this recipe swaps traditional bread for roasted portobello mushroom caps, creating a grain-free, veggie-packed base. Topped with creamy mashed avocado blended with fresh chives and zesty lemon juice, plus perfectly fried sunny-side-up eggs, this stack is bursting with wholesome flavors and healthy fats. Quick and easy to prepare in under 30 minutes, this protein-rich sandwich is ideal for busy mornings or leisurely weekend brunches. Add a dash of hot sauce for a spicy kick and enjoy this satisfying, guilt-free breakfast that's as delicious as it is nourishing! Keywords: Whole30 breakfast, egg sandwich recipe, avocado toast alternative, healthy breakfast ideas.
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Recipe Information
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
- optional hot sauce
Instructions
Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Remove the stems from the portobello mushrooms and place them on the prepared baking sheet, gill sides up.
Drizzle the mushrooms with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Roast the mushrooms in the preheated oven for 10-12 minutes, or until tender.
While the mushrooms are roasting, heat the remaining olive oil in a non-stick skillet over medium heat.
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.
Halve and pit the avocado. Scoop the flesh into a bowl and mash it with a fork.
Mix the mashed avocado with lemon juice and chopped chives.
To assemble the breakfast stack, spread an even layer of the avocado mixture on each roasted mushroom cap.
Top each with a cooked egg and drizzle with hot sauce, if desired.
Serve immediately and enjoy your Whole30 Egg and Avocado Breakfast Stack.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1469 mg | 64% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 6.1 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1863 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
