Keto American Breakfast Skillet with Bacon, Mushrooms & Asparagus

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 slices bacon
• 1 cup button mushrooms, sliced
• 1 pound asparagus, trimmed and chopped
• 1/2 cup shredded cheddar cheese
• 4 large eggs
• 1/4 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions

1. In a large skillet, cook the bacon over medium heat until crisp. Remove from skillet and set aside.
2. Add the mushrooms and asparagus to the skillet with the bacon grease, sautéing until tender crisp. Season with salt and pepper.
3. Sprinkle the shredded cheddar cheese over the vegetables in the skillet, stirring to melt.
4. In a separate bowl, whisk together the eggs and heavy cream. Pour the egg mixture over the cheese and vegetables in the skillet.
5. Cook undisturbed for 2 3 minutes, then add the bacon pieces on top of the eggs.
6. Reduce heat to low and cook until the edges are set but the center is still slightly jiggly, about 8 10 minutes.
7. Remove from heat and let sit for 2 minutes before slicing into wedges. Garnish with fresh parsley if desired.

Chef’s Insight

To achieve the perfect creaminess, add a little heavy cream at the end and let it sit before slicing into wedges.

Notes

This recipe is suitable for those following a ketogenic or low-carb diet. Adjust seasoning to taste.