Keto Scrambled Eggs with Bacon and Potatoes
Wake up to the ultimate low-carb breakfast with this Keto Scrambled Eggs with Bacon and Potatoes recipe! Featuring fluffy scrambled eggs folded with crispy bacon and a clever twist on classic potatoes—using tender cauliflower rice as a keto-friendly alternative—this dish is packed with flavor and perfect for satisfying morning cravings. Creamy, rich heavy cream and a touch of butter elevate the eggs to perfection, while fresh chives add a burst of color and herbal charm. Ready in just 25 minutes, this quick and easy breakfast is ideal for busy mornings or lazy weekend brunches. Whether you're following a ketogenic diet or simply looking for a delicious way to start your day, this hearty and wholesome dish ticks all the boxes for taste, nutrition, and simplicity.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 4 slices bacon slices
- 1 cup cauliflower florets
- 2 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon chives
Instructions
Begin by preparing the cauliflower: pulse the cauliflower florets in a food processor until they resemble small rice-sized pieces. Set aside.
Heat a large non-stick skillet over medium heat and add the bacon slices. Cook for about 4-5 minutes, turning occasionally, until they are crispy. Remove the bacon and drain on a paper towel-lined plate. Once cool, chop the bacon into bite-sized pieces.
In the same skillet with the bacon drippings, add the cauliflower rice. Cook, stirring frequently, for about 3-4 minutes or until the cauliflower is tender. Remove the cauliflower from the skillet and set aside.
In a medium-sized bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined and slightly frothy.
Clean the skillet if necessary, then place it back on medium heat and add the unsalted butter. Once the butter is melted and slightly bubbling, pour in the egg mixture.
Allow the eggs to cook for a few seconds undisturbed to start setting, then gently scramble them with a spatula. Cook for another 2-3 minutes, stirring occasionally, until the eggs are softly scrambled to your preference.
Just before the eggs are done, fold in the cooked cauliflower rice and chopped bacon. Mix until everything is evenly incorporated and heated through.
Serve the scrambled eggs warm, garnished with a sprinkle of chopped chives on top. Enjoy your keto-friendly breakfast!
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.1 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
