Karen's Bacon and Mushroom Scrambled Eggs

This breakfast leaves me feeling full for many hours, I've been known to eat it at 5am and not be hungry until 12pm or even 1pm. So it's great for people like me who get up early and struggle to get through the morning without snacking if they eat a high-carb, grain-based, breakfast.

Ingredients - per serving

For this filling low-carb, high protein, Paleo breakfast you will need the following per serving:

• 2 medium eggs (preferably free range as they have a better flavour, are richer in nutrients, and are more likely to be from pasture-fed chickens)
• 2 medium closed cap mushrooms
• 1 rasher of back bacon (smoked or unsmoked)

Method

Take the stem out of the mushrooms, slice into 2 or 3. Slice the rest of the mushrooms and chop the slices in half so you end up with almost diced mushrooms. Place the mushroom pieces in an omelette/pancake pan.

Trim the excess fat off the bacon, and cut it in half longways. Now cut the two strips of bacon into small pieces and place in the pan with the mushrooms.

Place the pan over the smallest burner on your hob and turn to the heat up to full. Make sure that you don’t overcook or burn the bacon. Cook until all the bacon is turning to a pale colour – you won’t need any additional fat in the pan as the bacon will provide sufficient fat to cook all the ingredients.

Turn the heat down low and crack both eggs into the pan. Using a spatula or wooden spoon break the yolks and stir all the ingredients together well. Leave to heat through for a few moments and then begin to stir the ingredients while they cook to stop the eggs from sticking to the bottom of the pan. You can turn the heat up a little, but don’t go above a medium heat or the eggs will burn.

Keep stirring until the eggs are fully cooked and fluffy. Serve with your favourite morning drink – but avoid fruit juices as these are high in sugars. If you’re drinking coffee, try substituting a dash of cinnamon in place of your sugar, or going without sugar and milk completely!

View the full step-by-step "Karen's Bacon and Mushroom Scrambled Eggs" photo gallery.

Nutritional information

Fat: 13.67g
Carbs: 1.86g (Fibre: 0.4g; Net Carbs: 1.46g)
Protein: 16.8g
Calories: 198

Variations

To have a Sunday morning treat, you can add a couple of sausages – but be careful which ones you get as most of the cheaper ones are filled out with carbs in the shape of rusk, which is loaded with wheat! The ‘healthy’ options sausages are some of the worst for this… worse still are Richmond sausages and the value range sausages as these are less than 50% meat, and consequently contain more carbs than protein… shocking that they can even call them sausages! You really need to be looking for sausages with a very high pork content, the best supermarket option is Sainsbury’s Taste the Difference range which have 97% pork, other supermarkets premium ranges only go up to 90% pork.

Adding a couple of Taste the Difference Lincolnshire sausages gives the following nutritional information:

Fat: 30.87g
Carbs: 5.26g (Fibre: 1.2g; Net Carbs: 4.06g)
Protein: 35.8
Calories: 440