Bacon Fig Breakfast Sandwich
Cuisine: Paleo
Author: Urban Paleo Chef
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
The Bacon Fig Breakfast Sandwich is a delicious breakfast sandwich, perfect to ease you into a lazy Saturday morning!
  • 4 Portobello Mushroom Caps
  • 1 lb Bacon (only use premium bacon brands; see my Bacon Project for suggestions)
  • Favorite Sandwich Greens (I used sliced Cucumbers and Mesclun Greens)
  • 6 large Black Mission Figs, squashed and fried
  • 2 tablespoons Coconut Oil
  1. Pre-heat the oven to 450. When it reaches temperature, put the mushroom caps in on a Silicone baking pad, or a broiling pan. Allow to cook for 10 minutes per side.
  2. After about 10 minutes cook time for the mushrooms, start to cook the bacon. I recommend cooking it to a more chewy level over crispy bacon. This can be achieved by cooking it on medium heat, covered, and stirring regularly.
  3. While the bacon and mushroom caps are cooking, heat up a pan with the coconut oil for a minute or so, until the oil is hot.
  4. Once the oil is hot, drop the squashed figs into the pan and fry them for about 1 minute per side.
  5. Take the mushroom caps out of the oven and let them cool for 2-3 minutes.
  6. Assemble the sandwich, and serve and enjoy!
Recipe by Urban Paleo Chef at