Scrambled eggs and bacon are as quick and easy as preparing cereals or toast in the morning and ideal to start your low carb day.
You could pre-prepare my breakfast muffin recipe if you want your breakfast made and ready to go; however remove the leeks if you are low carbing to lose weight as they do push up the carb count. Bacon, Mushroom and Leek Egg Muffins
Using the recipe below, I put the bacon into the oven whilst I take a shower and dress, so by the time I’m ready, then so is the bacon. It then takes no more than 5 minutes to prepare, cook and serve my very low carb breakfast. Recipe below is only 1g net carb per portion.
Scrambled Eggs and Bacon
A quick easy breakfast to kick off your day.
- 2 Eggs
- 2 Unsmoked back bacon rashers
- 1 Dessert spoon Butter
- Salt and pepper
Place bacon rashers on foil on oven baking sheet and place in pre-heated oven (180 C / Gas 5) for about 15 mins - check after 10 and turn over. Fry or grill if you prefer.
Whisk the 2 eggs thoroughly using a fork. Season to personal taste.
Place knob of butter into a saucepan and melt. Turn off heat until ready to make scrambled eggs. Cooking the eggs will take just 2 minutes. Have a wooden spoon out and ready.
When bacon cooked, heat saucepan so butter is just bubbling; pour in eggs and immediately keep stirring with a wooden spoon. The eggs will scramble very quickly. Keep stirring until all the liquid egg has disappeared - this will only take 1 to 2 minutes max. Serve with the bacon.
You could add a little double cream to the egg before cooking to give more richness.
Nutrients per portion
Protein 19 g
Carbs 1 g net
Fat 26 g