A warm, protein-rich breakfast can set the tone for your entire day, and this Keto Breakfast Plate with Creamy Scrambled Eggs, Mushrooms & Avocado is everything you want in a nourishing, low-carb morning meal. Each bite balances creaminess, earthiness, and freshness, making it a satisfying yet light way to start your day.

The creamy scrambled eggs are soft and custardy, pairing beautifully with sautéed mushrooms that bring umami richness. Slices of fresh avocado provide a cool, buttery contrast while a perfectly cooked sunny-side-up egg adds a touch of indulgence and vibrant color. Whether you’re diving into keto for the first time or looking for fresh breakfast ideas, this easy recipe is quick to prepare and brimming with wholesome flavor.

Ingredients for this Keto Breakfast Plate

4 large eggs (2 for scrambling, 2 for sunny-side up)
1/4 cup heavy cream
1 tbsp butter (for scrambled eggs)
1 tbsp olive oil (for mushrooms)
1/2 cup sliced cremini or button mushrooms
1 ripe avocado, sliced
Salt and black pepper to taste
Fresh parsley or chives, chopped (optional, for garnish)

Step 1: Prepare the Mushrooms

Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and tender, about 5–7 minutes. Season with a pinch of salt and set aside.

Step 2: Scramble the Eggs

In a bowl, whisk together 2 eggs and the heavy cream until fully blended. Heat butter in a non-stick pan over low heat, then pour in the egg mixture. Stir gently and continuously until the eggs form soft, creamy curds. Remove from heat just before they’re fully set to retain their custardy texture.

Step 3: Cook the Sunny-Side-Up Eggs

In the same skillet used for mushrooms (or a fresh pan), crack the remaining 2 eggs and cook on medium-low heat until the whites are set but the yolks remain runny. Covering the pan briefly can help the whites cook through.

Step 4: Assemble the Plate

Arrange the scrambled eggs, mushrooms, sunny-side-up eggs, and avocado slices on a serving plate. Season everything with salt and pepper to taste, and garnish with fresh herbs if desired.

Frequently Asked Questions

Can I make this dairy-free?

Yes! Substitute heavy cream with unsweetened almond milk or coconut cream, and use a plant-based butter alternative.

Are the eggs overcooked when reheated?

Reheating scrambled eggs can firm them up a bit. Reheat slowly over low heat with butter to maintain creaminess.

What kind of mushrooms work best?

Cremini or button mushrooms are ideal, but shiitake or portobello also add great depth.

Can I add meat to this breakfast plate?

Definitely! Crisped bacon or sausage makes a perfect keto-friendly addition.

Is this breakfast good for meal prep?

Yes, just store the scrambled eggs and mushrooms separately and slice the avocado fresh.

What can I serve on the side?

Try a side of keto toast or sautéed spinach for extra fiber and nutrients.

Keto Breakfast Plate with Creamy Scrambled Eggs, Mushrooms & Avocado

Author: Julia Walton
Total Time: 15 minutes
Yield: 1-2 servings

Print Recipe

Description

Start your day right with this satisfying and nourishing Keto Breakfast Plate featuring creamy scrambled eggs, savory mushrooms, and fresh avocado. It’s the perfect low-carb breakfast idea that’s quick to make and rich in both texture and flavor. The soft, custardy eggs provide comfort, while sautéed mushrooms deliver an earthy depth, and buttery avocado adds a cool, creamy finish. Whether you’re after healthy snack options or breakfast ideas for busy mornings, this easy recipe fits the bill. A great choice for anyone following a keto or low-carb lifestyle, it’s also a tasty way to elevate your morning routine.

Ingredients

4 large eggs (2 for scrambling, 2 for sunny-side up)

1/4 cup heavy cream

1 tbsp butter

1 tbsp olive oil

1/2 cup sliced cremini or button mushrooms

1 ripe avocado, sliced

Salt and black pepper, to taste

Fresh parsley or chives (optional garnish)

Instructions

Cook the Mushrooms: Heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 5–7 minutes until tender and browned. Set aside.
Scramble the Eggs: Whisk 2 eggs with heavy cream. Melt butter in a non-stick pan over low heat, pour in the eggs, and stir gently until creamy and soft.
Make Sunny-Side-Up Eggs: Crack the remaining eggs into a skillet and cook on medium-low heat until whites are set and yolks remain runny.
Assemble the Plate: Plate the scrambled eggs, mushrooms, sunny-side-up eggs, and sliced avocado. Season with salt, pepper, and garnish with herbs if desired.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast