December 9 2021 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Breakfast, Meal
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Breakfast, Meal Loaded breakfast egg bowl
We love breakfast bowls because they're cozy, loaded with protein, and full of flavor! This protein-rich keto breakfast bowl is all of those things. Creamy eggs topped with crispy bacon, sour cream, cheddar cheese, and chives. Customize to your heart's desire.
USMetric
servingservings
Ingredients
- 4 oz. 110 g bacon
- 4 tbsp 4 tbsp sour cream
- 6 6 large egglarge eggs
- salt and ground black pepper
- 4 tbsp 4 tbsp shredded cheddar cheese
- 2 tbsp 2 tbsp finely chopped fresh chives
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Making low carb simple
Instructions
- Cut the bacon into small pieces and fry it in a skillet over medium-high heat until crisp. Remove the bacon from the skillet and set aside, leaving the bacon fat.
- Lower the heat and add half the sour cream to the skillet. When melted, add the scrambled eggs and stir continuously with a spatula until your preferred consistency is reached. Season with salt and pepper to taste.
- Divide the scrambled eggs into serving bowls and top with cheese, bacon, remaining sour cream, chives, and freshly ground black pepper. Enjoy right away with a spoon.
Tips
Serve the loaded eggs with some crunchy veggies like bell pepper, cucumber, or celery stalks. Use them to scoop up the eggs as a dip.
It will add some extra carbs, but it will also add more vitamins and fiber to keep you satisfied for longer.
If you don't care for bacon, you could replace it with smoked salmon or deli turkey. Chives can be substituted with spring onion.
So glad you love it!