Keto Italian Breakfast Skillet: Bacon, Asparagus & Mushroom Delight

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 oz bacon, sliced into thick strips 1 lb fresh asparagus, trimmed and cut into 1
• inch pieces 8 oz white button mushrooms, cleaned and sliced 4 large eggs 1/4 cup grated Parmesan cheese 2 tablespoons olive oil Salt and pepper, to taste Fresh parsley, for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the bacon strips and cook until crispy, turning occasionally. Remove from the skillet and set aside on paper towels to drain.
2. In the same skillet with the remaining bacon grease, sauté the asparagus for 3 minutes or until tender crisp. Add the mushrooms and continue cooking for another 2 minutes. Season with salt and pepper to taste.
3. Make four small wells in the vegetable mixture, crack an egg into each well. Cover the skillet and cook for 4 6 minutes, or until the eggs are cooked to your desired consistency.
4. Sprinkle the grated Parmesan cheese over the top of the dish and let it melt. Top with cooked bacon and garnish with fresh parsley before serving.

Chef’s Insight

The combination of crispy bacon, tender asparagus, and earthy mushrooms create a satisfying balance of flavors and textures, while the addition of Parmesan cheese adds a rich, creamy element to this Keto-friendly breakfast dish.

Notes

Adjust the spices and herbs to your preference for a truly personalized Keto Italian Breakfast Skillet.