For those looking to break up with carb monsters and start their day off right, bacon and egg recipes offer a perfect solution. Whether you are a fan of low-carb keto breakfast recipes or just looking for a healthy breakfast alternative, these recipes are a hit with everyone!
Keto Bacon and Egg Crescent Rolls
These Keto Bacon and Egg Crescent Rolls are a delicious low-carb breakfast option and are naturally gluten-free, low-carb, and keto-friendly! You can also mix things up based on your personal preferences. Switch the cheddar for spicy Pepper Jack, or the bacon for ham for great variety!
Ingredients
Below is a brief overview of the ingredients you will need for this recipe. If you do not follow a keto diet and want to use regular store-bought crescent roll dough, feel free to do so!
Preparation Instructions
These keto bacon, egg, and cheese roll ups are great for meal prep! They reheat easily and keep for up to 5 days. To store, simply allow them to cool completely on a wire rack.
You can reheat these several ways, including the microwave, oven, or air fryer.
Read also: Creamy Deviled Eggs with Bacon
- Oven: Pre-heat the oven to 300 degrees F and place the rolls on a baking sheet. Heat for 12-15 minutes until warmed through.
Prepare the filling before preparing the dough because the dough is hard to work with once it cools. Cook the bacon slices and cut in half, each roll will have half a slice of bacon. Soft scramble five eggs and add one ounce of cream cheese to the eggs. Remove from the skillet and place in a bowl, stir in the shredded cheddar cheese and add salt and pepper to taste.
Now preheat the oven to 350 degrees F.
To make the dough: In a large microwave safe bowl combine the mozzarella cheese and cream cheese. Heat in 30 second increments until cheese is completely melted. Stir the cheese so they are combined. In a second smaller bowl combine the almond flour and baking powder. Mix the almond flour with the melted cheeses. When the almond flour and cheese are nearly combined add in a beaten egg white and stir well. Using your hands work the dough to make sure the egg white is completely worked into the dough (no streaks of egg whites visible) If the dough seems too wet just add 1 tablespoon of almond flour at a time until it feels right. Lay the dough on a silicone baking sheet. Place a second silicone baking sheet on top and spread the dough into a thin rectangle. Slice the dough into 6 triangles. At the fatest end of the triangle add a heaping spoon of the egg mixture and half a slice of bacon.
Keto Bacon and Egg Casserole
This keto bacon and egg casserole is a classic recipe that has all your favorite breakfast foods in it. This is a low carb recipe that will feed your entire family - and everyone will actually love it! It’s crazy how easy this recipe is. Since it is so basic, there are tons of ways that you can customize it and make it completely different each day. The best thing about this recipe is the crispy bacon! To keep it keto-friendly, I suggest using sugar-free bacon. If you have a dairy sensitivity or can’t drink milk, you can use your favorite keto-friendly milk as a substitute.
This is the perfect recipe to make-ahead for large breakfast gatherings and brunches. Make it the night before and then store it in your refrigerator with a lid. I like to keep this in my refrigerator and feed it to my kids on really busy and chaotic mornings. If you make this ahead of time, store it in your refrigerator in an airtight container. It’s also a good choice as a freezer meal too! Just bake it in a freezer-friendly dish. Then, let it cool completely and seal it tightly with a lid or tinfoil.
Read also: Delicious Keto Salad Dressing
Another thing you will love about the casserole is how easy it is to customize it. With just a few changes, the entire thing will taste differently. Use a different type of cheese. I like to top my casserole with sugar-free ketchup.
Preheat the oven to 350 degrees.
Bacon, Egg + Cheese Roll Ups
Bacon, Egg + Cheese Roll Ups made with only 3 ingredients are incredibly easy to make. This recipe is also happens to be keto as well if anyone is looking for something keto and tasty and just flipping delicious. These kind of remind me of bacon wrapped scallops or dates kind of concept.
Keto Bacon Egg Muffins
However, whether you are a fan of low-carb keto breakfast recipes or just looking for a healthy breakfast alternative, these Keto Bacon Egg Muffins are a hit with EVERYONE! These yummy egg muffin cups are completely customizable but these Keto Bacon Egg Muffins are my favorite easy breakfast on the go because they are packed with loads of A) Bacon B) Sausage and C) Cheese. These breakfast egg muffs are so easy to make!
These Keto Bacon Egg Muffins are completely customizable. Like vegetarian egg cups? Leave out the meat! Want just a sausage egg muffin? Leave the bacon out! Want three kinds of cheese and ham, bacon AND sausage in your low carb breakfast? These Keto Bacon Egg Muffins are low carb and Keto friendly. Did I mention completley portable and convenient? Plus kids love them and these is very little mess when dealing with those little ones.
Read also: Delicious Keto Chicken Recipes
Preparation Instructions
To make these Keto Bacon Egg Muffins, start by preheating your oven to 375 degrees and spraying a 12 count muffin pan with non-stick spray. Turn your attention to the muffin pan and start layering your ingredients in the pan, leaving a bit of the ingredients off to the side to top your egg muffin cups at the end. You want your muffin tins filled almost all the way to the top.
Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 25 minutes. Remove from the oven and let sit in the muffin tin for 1-2 minutes.
Mixing your eggs in a large measuring cup is a huge convenience. It’s not so easy pouring eggs out of a mixing bowl. Go wild on those ingredients and try different ways of preparing Keto Egg Muffins. Suggestions? Remember to run your knife around the edge of the tins before trying to remove them and then lift them gently with the knife tip under the bottom of the muffin.
Ingredients
- Eggs: 10 large eggs
- Spices: 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne
To make these Keto Bacon Egg Muffins, start by preheating your oven to 375 degrees and spraying a 12 count muffin pan with non-stick spray. Crack your eggs into a medium sized mixing bowl or a large measuring cup, add spices and whisk to combine. Turn your attention to the muffin pan and start layering your ingredients in the pan, leaving a bit of the ingredients off to the side to top your egg muffin cups at the end. Carefully pour your whisked eggs into the muffin tins about half way, let settle and then add a little more. You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 25 minutes. Remove from the oven and let sit in the muffin tin for 1-2 minutes.
Tips for Perfecting Your Bacon and Eggs
Eggs happen to be the worst nightmare for many chefs, mainly because they can overcook so quickly. The key to great scrambled eggs is to never overcook, and always add more richness to them.
Oven-Cooked Bacon
Not many people know that oven cooked bacon is the absolute best bacon.
- Preheat your oven to 350 F.
- Lay the bacon on a cookie sheet and place into oven once it’s heated.
- Wait 10-15 minutes until crispy, and remove.
- When it gets to this point, you can just about take them out.
Perfect Scrambled Eggs
- Make sure that your eggs are room temperature, this is vital.
- Add your cream in with the eggs and whisk LIGHTLY. You don’t want them to be completely yellow, you want to have streaks of egg whites running through.
- Heat your pan on medium low heat, and once the butter has melted, add eggs.
- DON’T EVEN THINK ABOUT TOUCHING THEM. You want to make sure they’re set properly on the bottom.
- Gently stir in with a spatula in figure eight pattern.
- Leaving them be? I hope so. Once they have set on the bottom again, stir once more.
- You want them to be slightly runny when you take them out the pan.
- Sometimes, the less work you do the better. This certainly applies to bacon and eggs. You want to keep all the ingredients in-tact and not do any extra fussing.
Keto Frittata
Practically carb-free, you can serve this easy keto frittata for breakfast, brunch, or dinner! Flavorful and hearty, it takes only 25 minutes to make from start to finish. It’s honestly something everyone should learn how to make.
It’s extremely low in carbohydrates. A basic egg frittata typically has less than 5g total carbs per serving, depending on what else you put in it. It’s infinitely variable. Think of frittata the way you might think of a pizza crust. There are so many ways to shake it up, so many delicious variations, and the sky’s the limit. You can take any frittata base, which is just eggs, cream, salt, and pepper, and put your own spin on it. It’s deceptively simple to make. Once you have your ingredients together and your add-ins prepped, it takes only about 10 minutes. It’s perfect for keto meal prep. Frittata can be easily stored in the fridge for up to 5 days, and is just as good re-warmed in the oven or microwave.
Ingredient Variations
- Bacon: You can also try this with prosciutto or pancetta. I like to chop my bacon up before cooking, as it crisps up more evenly.
- Brie: It’s easier to cut the brie into thin slices when it’s cold. You can leave the rind on or remove it. Personally I leave it on as it’s delicious.
- Eggs: Eggs are the main ingredient in any good frittata. Use large eggs unless otherwise specified.
Classic Italian Method
There are many ways to make frittata, but the classic Italian method is to first cook it over low heat in a skillet, and then transfer the skillet to the oven and place it under the broiler. It gets puffed and browned with this method and it’s become my favorite way to make it.
- Cook the bacon: Cook the chopped bacon in a 10-inch oven-proof skillet over medium heat until crisp. Remove the bacon with a slotted spoon and let drain on a paper towel lined plate. Leave at least 2 tbsp of bacon grease in the skillet (if you are using cast iron, you may want to leave more) and remove from heat. Let the skillet cool before proceeding.
- Whisk the eggs: In a large bowl, whisk the eggs with the cream, garlic, salt and pepper and about two thirds of the cooked bacon.
- Add eggs to the pan: Set the skillet over medium low heat and swirl remaining bacon grease to coat bottom and sides. Pour the egg mixture into skillet and cook undisturbed until edges are set up center is still somewhat loose, 7 to 10. Layer the sliced brie overtop. Sprinkle with the remaining bacon.
- Broil: Preheat the broiler to high and set an oven rack on the second highest setting in the oven. Broil until puffed and golden brown, 2 to 5 minutes, watching carefully to make sure it doesn’t burn.
Tips for the Perfect Frittata
- Use an oven-proof skillet: It doesn’t need to be cast iron, but you want a good sturdy skillet that can go from stovetop to oven.
- Make sure your pan isn’t too hot: You actually want to cook a keto frittata quite slowly so keep the pan on low heat.
- Let the sides set undisturbed: Once the egg mixture is in the pan, leave it alone for a few minutes. Wait until you can run a rubber spatula around the edges without liquid eggs spilling under. You want the center to be quite loose when you transfer it to the oven.
- Watch it closely under the broiler: Broilers differ in strength so watch your frittata closely.
Frittata vs Quiche
Although there are many similarities between frittata and quiche, they are not the same. Quiches typically have crusts, and are cooked more slowly so that they have a custard texture. Frittatas do not have crust and cook faster in the pan.
Variations
Not a fan of brie or bacon? You can make keto frittata with any delicious add-ins. Broccoli and Cheddar (I recommend steaming the broccoli first, for tenderness).
Storage Information
Store the frittata in an airtight container in the fridge for up to 4 days. You can also freeze it in an airtight container for up to 3 months. Thaw before reheating in the oven or microwave.