“Keto-Friendly Southern US Breakfast: Savory Herb Crust Bacon-Wrapped Roasted Vegetables & Eggs”

Allergens

Eggs, Dairy (in bacon)

Ingredients

• 4 slices of nitrate
• free bacon
• 2 large eggs
• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone baking mat.
2. In a large bowl, combine zucchini, yellow squash, cherry tomatoes, red bell pepper, and red onion. Add minced garlic, chopped parsley, and thyme. Season with salt and black pepper to taste. Toss until all vegetables are evenly coated.
3. Wrap each vegetable bundle in bacon, ensuring the herbs are tucked within the bacon. Place wrapped bundles on the prepared baking sheet, seam side down.
4. Bake for 20 minutes, then remove from oven and carefully crack an egg over each vegetable bundle. Return to oven and continue baking for another 8 10 minutes or until the whites are set and yolks reach your desired level of doneness.
5. Remove from oven and let cool slightly before serving.

Chef’s Insight

To enhance the flavor, consider using a smoky bacon or incorporating smoked paprika into the seasoning mixture.

Notes

To emphasize texture and visual appeal, use different shapes and sizes of vegetables for wrapping.