Bacon, Egg And Mushroom Stack

By Schuzelle    , , , ,   , ,

April 22, 2016

Bacon, Egg And Mushroom Stack. A very easy and delicious breakfast for those lay-in-bed Saturday or Sunday mornings.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 Servings


4 Portobello mushrooms

8 eggs

16 slices of streaky bacon

11/2 cup of chopped mushrooms

8 cherry tomatoes

2 cups of shredded cheddar

2 T of salted butter

1 tsp of garlic

1 tsp of salt

1 tsp of black pepper

Spray and cook


1Preheat the oven to 180°C.

2Spray a flat baking sheet with spray and cook. Lay each bacon strip on the sheet and place in the oven for 12 Minutes until crsipy.

3Remove and let cool.

4Heat a frying pan to medium to high.

5Add the 1 tablespoon of butter, garlic and portobello mushrooms and place the lid on top.

6Fry until the portobello mushrooms have absorbed all of the butter and garlic, remove once cooked through.

7Add the chopped mushrooms and tomatoes to the pan and fry until golden for about 5 Minutes.

8Heat another frying pan to medium to high heat and fry your eggs the way you like them (soft, medium or hard).

9Start to assemble your stack.

10Place one of the portobello mushrooms at the bottom, then add one of the eggs, then the mushrooms and tomatoes, then 2 rashers of bacon (halved).

11Repeat the process.

12Add the cheese on top and place in the microwave for about 1 Minutes until cheese has melted or pop back in the oven for another 5 Minutes.

13Sprinkle with salt and pepper to taste and enjoy!


Nutrition Facts

Serving Size1 Stack
Calories663 calories per serving
Sodium2175mg per serving
Protein39g per serving
Sugar1g per serving
Total Fat57g per serving
Total Carbohydrates18g per serving

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