Start your day with the unbeatable combination of crispy bacon and perfectly cooked eggs—an iconic keto breakfast that’s as satisfying as it is simple. This dish is beloved for its rich flavours, high protein, and healthy fats, making it ideal for anyone following a low-carb lifestyle.
With just two main ingredients, you’ll have a hearty meal ready in under 15 minutes. The bacon delivers a smoky, savoury crunch, while the eggs can be cooked to your liking—fried, scrambled, or sunny-side up. This breakfast keeps you full for hours, stabilises energy, and supports ketosis.
To prepare, you’ll crisp the bacon in a pan, then use the rendered fat to cook the eggs, infusing them with extra flavour. It’s a one-pan wonder that minimises washing up and maximises taste. Whether you’re new to keto or a seasoned pro, this recipe is a must-have in your morning rotation.
At a glance
- Time: 15 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 22 g
- Fat: 28 g
- Carbs: 1 g
- Energy: 340 kcal
Ingredients
- 6 slices Bacon rashers (Streaky or back bacon, unsmoked or smoked)
- 4 large Eggs (Free-range preferred)
- 10g Butter (Optional, for extra richness)
- To taste Salt
- To taste Black pepper (Freshly ground)
Equipment Needed
- Large frying pan
- Slotted spatula
- Small bowl (optional)
- Tongs
- Plate
Steps
- Heat a large frying pan over medium heat. Lay the bacon rashers flat in the pan, ensuring they don’t overlap.
- Cook the bacon for 3–5 minutes per side, turning occasionally, until crisp and golden. Adjust the heat if needed to avoid burning.
- Transfer the cooked bacon to a plate lined with kitchen paper to drain excess fat. Leave about 1 tablespoon of bacon fat in the pan.
- If desired, add the butter to the pan and let it melt into the bacon fat for extra flavour.
- Crack the eggs directly into the pan (or into a small bowl first, then slide them in). Fry for 2–3 minutes until the whites are set and the yolks are still runny, or to your preferred doneness.
- Season the eggs with salt and freshly ground black pepper.
- Serve the eggs immediately alongside the crispy bacon.
Allergens & Swaps
Allergens:
Recipe contains: eggs, none
Potential swaps:
- Bacon → Turkey bacon — For a lower-fat option; check for added sugars.
- Butter → Ghee or olive oil — For dairy-free or lactose-free needs.
Serving Ideas
- With sliced avocado: Adds creaminess and extra healthy fats.
- With sautéed spinach: Boosts fibre and micronutrients.
- With grilled tomatoes: Adds a fresh, tangy contrast (keep portions small for keto).
Additional Info
Chefs Tips
- For extra flavour, sprinkle chopped chives or parsley over the eggs before serving.
- Use a non-stick pan for easy egg release and less sticking.
- Let the bacon come to room temperature before cooking for even crisping.
Variations
- Add a pinch of smoked paprika or chilli flakes to the eggs for a spicy kick.
- Top with grated cheddar or crumbled feta for extra richness (if dairy is tolerated).
Troubleshooting
- If bacon burns before crisping, lower the heat and cook more slowly.
- If eggs stick, ensure enough fat is in the pan and use a non-stick surface.
Storage & Reheating
Cooked bacon can be stored in an airtight container in the fridge for up to 4 days. Eggs are best cooked fresh, but can be kept for 1 day if hard-cooked.
- Fridge: up to 4 days
- Freezer: up to 1 months
- Reheat: Reheat bacon in a dry pan or microwave until hot. Eggs can be gently reheated in a pan, but may become rubbery.
Ingredient Spotlight
Bacon: Choose high-quality, nitrate-free bacon for the best flavour and health benefits.
Eggs: Eggs are a keto staple, rich in protein, vitamins, and healthy fats.
FAQs
Can I make this recipe ahead of time?
Bacon can be cooked ahead and reheated, but eggs are best cooked fresh for optimal texture.
How do I make the eggs scrambled instead?
Whisk the eggs in a bowl, pour into the pan with bacon fat, and stir gently over medium heat until softly set.
Is this recipe suitable for dairy-free diets?
Yes—simply omit the butter or use a dairy-free alternative like ghee or olive oil.
Can I use turkey bacon?
Yes, turkey bacon works well; just check for added sugars to keep it keto-friendly.
How do I know when the bacon is done?
Bacon is ready when it’s deep golden and crisp, with most of the fat rendered out.
Bacon and Eggs: The Ultimate Low-Carb Breakfast Classic
Ingredients
- 6 slices Bacon rashers (Streaky or back bacon, unsmoked or smoked)
- 4 large Eggs (Free-range preferred)
- 10g Butter (Optional, for extra richness)
- To taste Salt
- To taste Black pepper (Freshly ground)
Instructions
- Heat a large frying pan over medium heat. Lay the bacon rashers flat in the pan, ensuring they don’t overlap.
- Cook the bacon for 3–5 minutes per side, turning occasionally, until crisp and golden. Adjust the heat if needed to avoid burning.
- Transfer the cooked bacon to a plate lined with kitchen paper to drain excess fat. Leave about 1 tablespoon of bacon fat in the pan.
- If desired, add the butter to the pan and let it melt into the bacon fat for extra flavour.
- Crack the eggs directly into the pan (or into a small bowl first, then slide them in). Fry for 2–3 minutes until the whites are set and the yolks are still runny, or to your preferred doneness.
- Season the eggs with salt and freshly ground black pepper.
- Serve the eggs immediately alongside the crispy bacon.
Allergens & Swaps
Allergens: eggs, none
- Bacon → Turkey bacon — For a lower-fat option; check for added sugars.
- Butter → Ghee or olive oil — For dairy-free or lactose-free needs.
Nutrition (per serving)
- Protein: 22 g
- Fat: 28 g
- Carbs: 1 g
- Energy: 340 kcal
