Keto-Friendly Ultimate English Breakfast: A Culinary Symphony of Flavors
Discover the perfect keto-friendly twist on a classic English breakfast with our scrumptious Keto English Breakfast recipe! This mouthwatering meal boasts rich flavors and textures that will have you savoring every bite. Enjoy a low-carb feast complete with crispy bacon, fluffy scrambled eggs, roasted tomatoes, and tender mushrooms, all in one satisfying dish.
Allergens
Eggs, Dairy (in the cheese), Soy (potential in packaged bacon)
Ingredients
- 8 slices of sugar
- free streaky bacon 4 large organic eggs 1/2 cup keto
- friendly shredded cheddar cheese 2 cups cherry tomatoes 4 portobello mushroom caps, gills removed 1 avocado, sliced Fresh parsley leaves, for garnish Salt and pepper, to taste Olive oil, as needed
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the bacon slices on the prepared baking sheet and cook in the preheated oven for 18 20 minutes or until crispy, turning halfway through. Remove from oven and set aside. In a medium mixing bowl, whisk together the eggs and season with salt and pepper. Heat a non stick skillet over medium low heat, add a splash of olive oil, and pour in the egg mixture. Cook, stirring occasionally, for 5 7 minutes or until the eggs are softly scrambled. Set aside. In another mixing bowl, toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for 12 15 minutes, or until they begin to shrivel and burst. Remove from oven and set aside. Rub the portobello mushroom caps with olive oil and season with salt and pepper. In the same preheated oven, cook the mushrooms for 8 10 minutes or until tender.
Chef’s Insight
To achieve the perfect soft texture in the scrambled eggs, avoid high heat and stir frequently.
Notes
For a spicy kick, add cayenne pepper or hot sauce to the scrambled eggs. Swap out cherry tomatoes for sun-dried tomatoes if preferred.