Keto Dutch Breakfast: Bacon-Wrapped Stuffed Eggs With Herb Cream Cheese
This low-carb and keto-friendly Dutch breakfast recipe features bacon-wrapped stuffed eggs with herbed cream cheese, accompanied by a medley of fresh vegetables. Perfect for those following a ketogenic diet, this dish offers an indulgent yet healthy breakfast option that's both visually stunning and packed with flavor.
Allergens
Eggs, Dairy
Ingredients
- 8 large organic eggs, hard
- boiled, peeled, and halved
- 8 slices of sugar
- free, nitrate
- free bacon
- 4 oz cream cheese, softened
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped parsley
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup mixed vegetables (bell peppers, cherry tomatoes, cucumber)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the softened cream cheese, chives, parsley, garlic powder, salt, and pepper until well combined.
- Carefully remove the yolks from the boiled egg halves and place them in a separate bowl.
- Mash the yolks and mix with the herbed cream cheese mixture.
- Fill each egg white half with the cream cheese mixture, pressing gently to form a mound.
- Wrap each filled egg half with a slice of bacon, securing it with a toothpick if needed.
- Place the wrapped eggs on a parchment lined baking sheet and bake for 15 minutes or until the bacon is crispy.
- Remove from the oven and let cool slightly before serving.
Chef’s Insight
Using organic eggs ensures that your dish is free from unwanted additives and hormones.
Notes
You can replace the herbs with your favorite combination of fresh herbs.