If you like bacon and like mushrooms, try this delicious keto breakfast.  If you want more carbs, add a bowl of fruit on the side.  Makes 4-6 servings.


  • 8 slices sugar-free bacon
  • 8 oz mushrooms
  • 1 C sliced green onions
  • 4 C shredded cabbage (red or green)
  • 1 tsp minced garlic (2 cloves)
  • 4 large eggs (I use duck eggs)
  • 1 tsp sea salt


  1. For quickest mealtime assembly, do some of the prep in advance: shred the cabbage, slice the green onion, slice the mushrooms, mince the garlic (mushrooms, onions, and garlic can all go into the same bowl).
  2. Heat skillet over medium heat.
  3. While skillet is heating, dice bacon.
  4. Place diced bacon in hot skillet and fry until crisp.
  5. Add mushrooms, green onions, and garlic to skillet. Cook, stirring as needed, until mushrooms are golden (about 5 minutes).
  6. While veggies are cooking, in a large bowl beat the egg, then mix in the shredded cabbage and salt.
  7. When mushrooms are golden, add cabbage mixture to the skillet.  Stir quickly, then divide into an equal number of 3-4″ patties. Press these down firmly.  Cook about 4-5 minutes, then turn and cook another 4-5 minutes.

Note:  For make-ahead freezer meals, omit step 7.  Instead, remove cooked mushroom/bacon mixture from the pan and stir it into the egg/cabbage mixture.  Divide into individual portions (English muffin rings work well) and freeze.  At mealtime, place frozen patty directly onto hot skillet and cook 4-5 minutes per side.  If you can’t freeze these in patties, it would work to freeze in muffin cups, then place in the refrigerator to thaw overnight before cooking.


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