Who needs a bacon, egg, and cheese… when you have this?
🍳 The Shroomwich™
Bacon, Egg & Cheese… Reimagined.
Before I gave up meat in 2017, I loved a good bacon, egg, and cheese.
So being able to recreate that same flavor—without the meat—feels like a win every time.
And listen… this sandwich?
It really tastes that good.
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🛒 Ingredients (Simple + Real)
* 2 pasture-raised eggs or plant based
* Plant-based cheddar cheese blend (or your favorite melt)
* Portobello mushrooms (sliced)
* Microgreens
* Fresh tomatoes (sliced)
* Bread of choice (brioche, roll, or sandwich bread)
* Oil or butter for cooking
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👩🏽🍳 Instructions (Quick + Flavorful)
1. Cook the mushrooms
* Slice portobello mushrooms thin
* Sauté in a pan with a little oil
* Season however you like (this is where the flavor builds 🔥)
* Cook until browned, slightly crispy, and “bacon-like”
2. Make the eggs
* Crack and scramble 2 eggs
* Cook low to medium heat until soft and fluffy
* Add your plant-based cheddar or regular your choice and let it melt right in
3. Build your sandwich
* Toast your bread lightly
* Layer:
➝ Microgreens
➝ Tomatoes
➝ Crispy mushrooms
➝ Cheesy eggs
4. Close it up & press lightly
Let everything melt together for that perfect bite
🤌🏽
Tip: you can also add a little bit of liquid smoke to your mushrooms for that smoky flavor that bacon has.
I transitioned to a plant-based diet a few years ago, and one of my biggest cravings was the classic bacon, egg, and cheese sandwich. When I discovered the Shroomwich™, it quickly became my go-to breakfast treat. Using portobello mushrooms to replace bacon is genius because they have a meaty, smoky quality especially when seasoned well and cooked crisp. I like to add a little liquid smoke to the mushrooms while sautéing—they come out perfectly smoky and satisfying, mimicking that bacon flavor without any meat. One of my personal tips is to use a good-quality plant-based cheddar or even a blend of vegan cheeses. Melting it into soft scrambled eggs gives the sandwich a creamy texture that reminds me of my old favorite breakfast. Toasting the bread to a slight crispiness balances the softness of the eggs and juiciness of fresh slices of tomato. Adding microgreens not only adds a fresh, peppery bite but also packs the sandwich with nutrients. What I appreciate the most about the Shroomwich™ is how quick it is to prepare, making it perfect for busy mornings without sacrificing flavor. Plus, it’s versatile — you can personalize the seasoning of mushrooms with paprika, garlic powder, or cayenne if you like a bit of heat. Whether you’re vegan, vegetarian, or just looking to reduce meat, this sandwich offers a bold, savory option that truly elevates breakfast. It’s proof plant-based doesn’t mean giving up on taste or satisfaction.