Keto Breakfast Bake

Keto Breakfast Bake

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.

Keto Breakfast Bake

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
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Keto Breakfast Bake

Save the clean up of a cooked breakfast, and cook it in the oven! 

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 616 kcal

Ingredients

Instructions

  1. 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

  2. Lay the bacon and asparagus in the baking dish and toss with olive oil. 

  3. Bake for 5 - 7 minutes until starting to crispy up. 

  4. Scatter the dish with the cherry tomatoes and feta, then crack the eggs over the top. Season with salt and pepper. 

  5. Bake for a further 15 - 20 minutes until the eggs are done to your liking. 

Nutrition Facts
Keto Breakfast Bake
Amount Per Serving
Calories 616 Calories from Fat 441
% Daily Value*
Total Fat 49g 75%
Saturated Fat 15g 75%
Cholesterol 542mg 181%
Sodium 768mg 32%
Potassium 832mg 24%
Total Carbohydrates 13g 4%
Dietary Fiber 5g 20%
Sugars 6g
Protein 31g 62%
Vitamin A 55.3%
Vitamin C 29.1%
Calcium 25.7%
Iron 43.4%
* Percent Daily Values are based on a 2000 calorie diet.

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