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!
Ingredients
- 4 bacon rashers
- 1 bunch asparagus
- 2 tablespoons olive oil
- 100 grams cherry tomatoes
- 6 eggs
- 50 grams feta
- salt and pepper to taste
Instructions
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Preheat the oven to 200C / 392F and grease a small baking dish. Chop the asparagus into 3cm long pieces, halve the cherry tomatoes and cut the feta into cubes
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Lay the bacon and asparagus in the baking dish and toss with olive oil.
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Bake for 5 - 7 minutes until starting to crispy up.
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Scatter the dish with the cherry tomatoes and feta, then crack the eggs over the top. Season with salt and pepper.
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Bake for a further 15 - 20 minutes until the eggs are done to your liking.
