Keto Scrambled Eggs with Bacon and Potatoes
Start your day off right with this hearty and delicious Keto Scrambled Eggs with Bacon and Potatoes, a low-carb spin on a classic breakfast favorite! Featuring creamy scrambled eggs, crispy bacon, and a clever swap of cauliflower "potatoes," this dish is packed with rich flavors and keto-friendly ingredients. The addition of heavy cream ensures the eggs are irresistibly fluffy, while cooking the cauliflower in bacon drippings gives it a smoky depth that perfectly complements the rest of the meal. Ready in just 25 minutes, this easy breakfast recipe is perfect for busy mornings or a leisurely weekend brunch. Garnished with fresh chives, it's a vibrant and satisfying option that’s sure to become a go-to in your keto meal rotation.
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Ingredients
- 4 pieces large eggs
- 4 slices bacon slices
- 1 cup cauliflower florets
- 2 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon chives
Directions
Step 1
Begin by preparing the cauliflower: pulse the cauliflower florets in a food processor until they resemble small rice-sized pieces. Set aside.
Step 2
Heat a large non-stick skillet over medium heat and add the bacon slices. Cook for about 4-5 minutes, turning occasionally, until they are crispy. Remove the bacon and drain on a paper towel-lined plate. Once cool, chop the bacon into bite-sized pieces.
Step 3
In the same skillet with the bacon drippings, add the cauliflower rice. Cook, stirring frequently, for about 3-4 minutes or until the cauliflower is tender. Remove the cauliflower from the skillet and set aside.
Step 4
In a medium-sized bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined and slightly frothy.
Step 5
Clean the skillet if necessary, then place it back on medium heat and add the unsalted butter. Once the butter is melted and slightly bubbling, pour in the egg mixture.
Step 6
Allow the eggs to cook for a few seconds undisturbed to start setting, then gently scramble them with a spatula. Cook for another 2-3 minutes, stirring occasionally, until the eggs are softly scrambled to your preference.
Step 7
Just before the eggs are done, fold in the cooked cauliflower rice and chopped bacon. Mix until everything is evenly incorporated and heated through.
Step 8
Serve the scrambled eggs warm, garnished with a sprinkle of chopped chives on top. Enjoy your keto-friendly breakfast!
Nutrition Facts
| Serving size | (403.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 777.1 |
| Total Fat 69.1g | 0% |
| Saturated Fat 31.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 872mg | 0% |
| Sodium 2238.3mg | 0% |
| Total Carbohydrate 10.2g | 0% |
| Dietary Fiber 2.4g | 0% |
| Total Sugars 2.1g | |
| Protein 37.0g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 148.8mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 792.0mg | 0% |
Source of Calories