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Keto Breakfast Plate with Creamy Scrambled Eggs, Mushrooms & Avocado

This nutritious Keto Breakfast Plate features creamy scrambled eggs, flavorful sautéed mushrooms, and fresh avocado, perfect for a fulfilling low-carb breakfast.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 2 servings

Ingredients

Egg Mixture

  • 3 large large eggs
  • 1 tablespoon butter For cooking the eggs
  • 1 tablespoon heavy cream Optional for extra creaminess
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Mushroom Mixture

  • 1/2 cup mushrooms, sliced
  • 1 teaspoon olive oil or butter For sautéing the mushrooms
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste

Serving

  • 1 avocado, sliced or diced Optional for serving

Instructions

Preparation

  • In a bowl, whisk together the eggs, salt, black pepper, and heavy cream if desired.
  • In a nonstick skillet, melt the butter over medium heat.

Cooking Eggs

  • Add the egg mixture to the skillet and cook gently, stirring continuously, until the eggs are creamy and softly scrambled.

Cooking Mushrooms

  • In another skillet, heat olive oil or butter over medium heat.
  • Add the sliced mushrooms along with garlic powder, salt, and pepper. Sauté until the mushrooms are browned and tender.

Serving

  • Serve the creamy scrambled eggs and sautéed mushrooms on a plate.
  • Add sliced or diced avocado on the side if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh. For fluffier eggs, cook on low heat and stir continuously. Add fresh herbs for extra flavor.