Sometimes you just need a breakfast that feels… substantial, you know? Something that will keep you full and focused without a ton of effort. Well, this Keto Bacon and Mushroom Omelette is exactly that. It’s my absolute favorite way to start the day! It’s savory, packed with protein and healthy fats, and it comes together so quickly. Seriously, no complicated steps here, just pure, simple goodness that tastes amazing.

Ingredients for this Keto Bacon and Mushroom Omelette

3 large eggs
3 slices of bacon, chopped
1/2 cup of cremini mushrooms, sliced
1/4 cup of shredded cheddar cheese (or your favorite!)
1 tablespoon of butter or bacon grease
A splash of heavy cream (optional, but it makes the eggs so fluffy!)
Salt and freshly ground black pepper, to taste

Instructions

Cook the bacon first. In a non-stick skillet over medium heat, cook your chopped bacon until it’s nice and crispy. Once it’s done, use a slotted spoon to transfer it to a paper towel-lined plate, but… leave that wonderful bacon grease in the pan! That’s flavor gold right there.
Sauté the mushrooms. Add the sliced mushrooms to the same skillet with the bacon grease. Cook them for about 5-7 minutes, until they’re soft and beautifully browned. Then, scoop them out and set them aside with the bacon.
Get the eggs ready. While the mushrooms are cooking, crack your eggs into a bowl. Add a splash of heavy cream if you’re using it, along with a pinch of salt and pepper. Whisk everything together until it’s light and a little frothy. Don’t go crazy, just a good mix will do.
Time to make the omelette! Wipe out the skillet if needed, and melt the butter over medium-low heat. Once it’s shimmering, pour in the whisked eggs. Let them cook for a minute or two, gently pushing the cooked edges toward the center and tilting the pan so the runny egg fills the space.
Add the fillings. When the eggs are mostly set but still a tiny bit wet on top, sprinkle the cooked bacon, mushrooms, and shredded cheese over one half of the omelette.
Fold and serve. Carefully fold the other half of the omelette over the fillings. Let it cook for another 30 seconds or so, just until the cheese is perfectly melty. Then, slide that beauty onto a plate and enjoy it right away!

Cook and Prep Times

Prep time: About 5 minutes (mostly just chopping!)
Cook time: About 10 minutes
Total time: A delicious breakfast in 15 minutes flat!

Nutritional Information

This is just an estimate, of course, as it can vary based on your specific ingredients. But here’s a general idea for one omelette:

Calories: Approximately 480 kcal
Fat: 40g
Protein: 25g
Net Carbs: ~3g

Frequently Asked Questions

How do I stop my omelette from sticking to the pan?

The key is a good non-stick pan and not having the heat up too high. Medium-low is your friend here. Also, make sure your butter or oil is hot and shimmering before you pour in the eggs. This creates a little barrier that really helps prevent sticking.

Can I use other fillings?

This recipe is so versatile. Think of it as a starting point. Some other great keto-friendly fillings are spinach, diced bell peppers, onions, sausage, or different cheeses like Swiss or goat cheese. Just cook any raw veggies before you add them to the eggs. Have fun with it!

Can I make this dairy-free?

You sure can. To make it dairy-free, simply skip the cheese and use a dairy-free alternative if you like. Instead of butter, you can use avocado oil, coconut oil, or just the bacon grease from cooking the bacon. It will still be incredibly delicious, I promise.