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All In One Keto Breakfast

CategorybreakfastDifficultyBeginner

This easy all-in-one meal is one of my favourites as it is a fresh take on a traditional cooked breakfast and also saves you time and effort in the kitchen. We’ve all been there - trying to cook a big brunch and having to keep your attention all over the kitchen with bacon under the grill, eggs in a pan, greens steaming and veggies cooking separately. Timings can easy slip and you end up with a mediocre breakfast after all that flapping. Well stress no more! This all-in-one method is the answer and you’ll never go back to the traditional way again.

The ultimate keto flavours of bacon, egg, spinach and avocado are complimented here with roasted tomatoes, fresh parsley and red chili flakes bringing a middle-eastern shashuka vibe to your breakfast. The beauty of this dish is that it can suit so many occasions, have guests over? Double or triple up the ingredients. Just you? This works equally well scaled down as a single serving and adjust the amount of bacon and eggs to suit your appetite.

Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
4 Rashers Of Bacon
6 Cherry Tomatoes
2 Eggs
2 cups Fresh Spinach
2 tbsp Extra Virgin Olive Oil
1 Avocado
Salt & Pepper
2 tbsp Chopped Fresh Parsley
Red Chilli Flakes
1

Preheat the oven to 350°F. Grease a baking tray with 1 tbsp olive oil, arrange the bacon and tomatoes. Bake in the oven for 10 minutes.

2

Toss the spinach in 1 tbsp olive oil and season with salt and pepper. This step wilts the spinach slightly to make the next step easier – but can skip if you are pushed for time.

3

Add the spinach to the pan and form into nests with a hollow for each egg to sit in. Crack the eggs onto the spinach and return to the oven to cook for a further 5 minutes.

4

Assemble your garnish ingredients, chop the avocado and parsley and add to your dish when it’s out the oven. Finish with a pinch of red chili flakes on top each egg.

All In One Keto BreakfastCaloriesFats(g)Carbs(g)Fiber(g)Net Carbs(g)Protein(g)
4 Rashers Of Bacon24019.600016
6 Cherry Tomatoes110.151.90.61.30.4
2 large Eggs1479.940.7700.7712.58
2 cups Fresh Spinach140.232.181.30.881.72
2 tbsp Extra Virgin Olive Oil239270000
1 Avocado32229.417.513.544.02
2 tbsp Chopped Parsley30.060.480.30.180.23
Pinch Red Chilli Flakes40.050.990.20.790.21
Totals98086.4323.8215.97.9235.16
Per Serving (/2)49043.2211.917.953.9617.58

Ingredients

 4 Rashers Of Bacon
 6 Cherry Tomatoes
 2 Eggs
 2 cups Fresh Spinach
 2 tbsp Extra Virgin Olive Oil
 1 Avocado
 Salt & Pepper
 2 tbsp Chopped Fresh Parsley
 Red Chilli Flakes

Directions

1

Preheat the oven to 350°F. Grease a baking tray with 1 tbsp olive oil, arrange the bacon and tomatoes. Bake in the oven for 10 minutes.

2

Toss the spinach in 1 tbsp olive oil and season with salt and pepper. This step wilts the spinach slightly to make the next step easier – but can skip if you are pushed for time.

3

Add the spinach to the pan and form into nests with a hollow for each egg to sit in. Crack the eggs onto the spinach and return to the oven to cook for a further 5 minutes.

4

Assemble your garnish ingredients, chop the avocado and parsley and add to your dish when it’s out the oven. Finish with a pinch of red chili flakes on top each egg.

All In One Keto Breakfast