You may have noticed I don’t make a lot of breakfast recipes. I’ve always been a natural faster, even as kid I avoided eating breakfast but I just wasn’t hungry. Weekends are another matter though – bring on an 11am Keto Breakfast Bake any day!
This dish came about from me craving my usual Sunday morning cooked breakfast, but I had just cleaned my black glass splashback to perfect, and didn’t want to get it greasy with bacon and eggs.
Hot tip if you are building or renovating a kitchen – DO NOT use black glass for your splashback. It will look great for approximately 5 minutes a week, immediately after you have cleaned it, and the rest of the time look dusty and greasy.
The natural juices from the tomato ended up leaving a bit of liquid in the bottom of the tray, which is great for mopping up with your favourite keto bread.
Keto Breakfast Bake
Save the clean up of a cooked breakfast, and cook it in the oven!
- 4 bacon rashers
- 1 bunch asparagus
- 2 tablespoons olive oil
- 100 grams cherry tomatoes
- 6 eggs
- 50 grams feta
- salt and pepper to taste
Preheat the oven to 200 degrees and grease a small baking dish. Chop the asparagus into 3cm long pieces, halve the cherry tomatoes and cut the feta into cubes
Lay the bacon and asparagus in the baking dish and toss with olive oil.
Bake for 5 - 7 minutes until starting to crispy up.
Scatter the dish with the cherry tomatoes and feta, then crack the eggs over the top. Season with salt and pepper.
Bake for a further 15 - 20 minutes until the eggs are done to your liking.