‘Bacon’ Shroom Breakfast Muffins

Serves: 2-3
Cooks in: 10 minutes
Difficulty: 3/10
Can be gluten free


1 Tbs Olive Oil

250g Mixed Mushrooms 

2 tsp Smoked Paprika 

1 tbs Ground Garlic

Pinch Sea salt

3 tbs Soy Sauce

2 tbs Agave Nectar 

3 big Handfuls Baby Spinach

Serve with 

Toasted Breakfast Muffins


Fresh Chopped Chives 


Place a large frying pan over a high heat & add a little olive oil, when the pan is hot add the mushrooms & sauté for 4 minutes. When they are golden stir through the paprika, garlic, salt, soy sauce & agave nectar. Cook for a couple minutes then remove them from the pan.

Place the pan back on the heat & sauté the spinach. 

When the spinach is wilted serve it on top of toasted breakfast muffins, hummus & topped off with the bacon mushrooms.

Garnish with fresh chives and enjoy.