Recipe: Keto Egg Breakfast Skillet

Ingredients:

• 4 large eggs

• 4 slices of bacon, chopped

• 1/2 small onion, diced

• 1/2 bell pepper, diced (any color you prefer)

• 1/2 cup sliced mushrooms

• 1/2 cup spinach leaves

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• 2 tablespoons grated cheddar cheese

• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat a non-stick skillet over medium heat and add the chopped bacon. Cook until the bacon becomes crispy.

2. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain excess grease.

3. In the same skillet with the remaining bacon grease, add the diced onion, bell pepper, and sliced mushrooms. Sauté until the vegetables are softened.

4. Add the spinach leaves to the skillet and cook until wilted.

5. In a bowl, whisk the eggs together with garlic powder, salt, and pepper.

6. Push the sautéed vegetables to one side of the skillet and pour the whisked eggs into the other side. Allow the eggs to cook for a few seconds until they start to set.

7. Gently scramble the eggs, mixing them with the sautéed vegetables until the eggs are fully cooked.

8. Sprinkle the cooked bacon and grated cheddar cheese over the top of the egg and vegetable mixture. Let the cheese melt.

9. Remove the skillet from the heat and garnish with fresh parsley.

10. Serve the delicious Keto Egg Breakfast Skillet hot and enjoy!

This breakfast skillet is not only keto-friendly but also packed with protein and flavorful veggies. Feel free to customize the recipe by adding other low-carb vegetables like zucchini, broccoli, or asparagus. Enjoy!