Keto Scrambled Eggs with Bacon and Cheddar
Keto Scrambled Eggs with Bacon and Cheddar
Ingredients
For the Bacon
- 8 slices thick-cut bacon
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons grass-fed butter
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Optional Garnish
- 1 tablespoon fresh chives, minced, as needed
Instructions
- 1
Place the bacon slices in a large cold skillet (cast iron works best) over medium heat. Cook until crispy, about 8-10 minutes, flipping occasionally. Remove bacon to a plate lined with paper towels, reserving 1 tablespoon of bacon fat in the skillet. Keep bacon warm.
⏱️ 10 min
- 2
While bacon cooks, crack the eggs into a medium bowl. Add heavy cream, salt, and black pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.
⏱️ 2 min
- 3
Melt the grass-fed butter and reserved bacon fat in the same skillet over medium-low heat. Once melted and shimmering, pour in the egg mixture.
⏱️ 1 min
- 4
Allow the eggs to set around the edges for about 30 seconds without stirring. Then, using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, folding and pushing the eggs, until they are mostly set but still slightly moist. This should take 3-5 minutes.
⏱️ 5 min
- 5
Just before the eggs are fully cooked to your liking, sprinkle in the shredded cheddar cheese. Gently fold the cheese into the eggs until just melted and incorporated. Remove from heat immediately to prevent overcooking.
⏱️ 1 min
- 6
Serve the cheesy scrambled eggs immediately alongside the crispy bacon. Garnish with fresh chives, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Keto Scrambled Eggs with Bacon and Cheddar
Ingredients
For the Bacon
- 8 slices thick-cut bacon
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons grass-fed butter
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Optional Garnish
- 1 tablespoon fresh chives, minced, as needed
Instructions
- 1
Place the bacon slices in a large cold skillet (cast iron works best) over medium heat. Cook until crispy, about 8-10 minutes, flipping occasionally. Remove bacon to a plate lined with paper towels, reserving 1 tablespoon of bacon fat in the skillet. Keep bacon warm.
⏱️ 10 min - 2
While bacon cooks, crack the eggs into a medium bowl. Add heavy cream, salt, and black pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.
⏱️ 2 min - 3
Melt the grass-fed butter and reserved bacon fat in the same skillet over medium-low heat. Once melted and shimmering, pour in the egg mixture.
⏱️ 1 min - 4
Allow the eggs to set around the edges for about 30 seconds without stirring. Then, using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, folding and pushing the eggs, until they are mostly set but still slightly moist. This should take 3-5 minutes.
⏱️ 5 min - 5
Just before the eggs are fully cooked to your liking, sprinkle in the shredded cheddar cheese. Gently fold the cheese into the eggs until just melted and incorporated. Remove from heat immediately to prevent overcooking.
⏱️ 1 min - 6
Serve the cheesy scrambled eggs immediately alongside the crispy bacon. Garnish with fresh chives, if desired.
⏱️ 1 min