0 hours 25 mins
- 4 slices sugar free bacon
- 1/2 c. sliced mushrooms
- 1/4 c. diced yellow or red bell pepper
- 4 large eggs
- 1/4 tsp. sea salt
- 1/8 tsp. ground black pepper
- 4 c. spring mix or baby spinach
- 1/2 c. cherry tomatoes
- 1 medium avocado
- 1/4 c. shredded cheddar cheese (optional)
In a medium skillet, cook the bacon over medium heat until crispy, about 3 minutes. Transfer the bacon to a plate.
Pour off all but about 1 tablespoon of the bacon fat from the skillet into a small bowl. Measure out 2 tablespoons and set aside for the dressing. (Save any remaining bacon fat for use in another recipe.)
In the same skillet, add the mushrooms and bell pepper. Sauté over medium heat until the vegetables start to soften, about 4 minutes.
Option 1: Push the vegetables to the sides of the pan and crack the eggs into the center. Sprinkle the eggs with the salt and pepper.
Cook for 3 minutes on the first side, then flip the eggs and cook until yolks reach the desired firmness: about 1 more minute for over-easy, 2 more minutes for over-medium, 3 more minutes for over-well.
Option 2: Lightly beat the eggs in a small bowl. Pour the beaten eggs over the vegetables in the skillet and season with the salt and pepper. Scramble the eggs and vegetables.
Meanwhile, divide the spring mix, cherry tomatoes, and avocado between two bowls. Crumble 2 pieces of bacon over each salad.
For the dressing: In a small bowl, whisk together the 2 table-spoons reserved bacon fat, apple cider vinegar, and mustard. Drizzle the dressing over the salads.
When the eggs are cooked to your liking, place them on top of the salads. If desired, sprinkle with cheddar and crack a bit of black pepper over the top of each salad. Serve immediately.
To save time in the morning, make the crumbled bacon and the dressing the night before, and chop the veggies. Store everything in the refrigerator overnight. The next morning, warm the bacon and the dressing in the microwave for 15 to 30 seconds while you cook your eggs.
Calories: 609, Fat: 51 grams, Carbohydrates: 15 grams, Protein: 26 grams
*Reprinted from The Keto Reset Diet Cookbook.
By Melissa Matthews