Breakfast asparagus, with bacon and eggs
I am sharing one of my favorite breakfasts…breakfast asparagus, with eggs and bacon, keep reading for the recipe.
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I’m all about quick and easy meals! That is how I have to roll, especially with homeschooling and keeping up with phone clients. That is why I love one-pot-meals!
This breakfast looks difficult, but it really isn’t. All you need is one skillet, a few minutes and a tasty breakfast is served!
- 2 slices bacon, diced
- 6 sprigs trimmed asparagus
- 2 eggs
- ½ tablespoon chopped fresh chives
- ¼ teaspoon fine grain sea salt
- ⅛ teaspoon fresh ground pepper
- Trim the asparagus and discard the woody stems.
- Heat the diced bacon in a cast iron skillet and cook on medium heat for 4 minutes or until crispy. Remove bacon pieces from skillet, leaving the drippings.
- Add the asparagus to the hot pan and cook until asparagus is crisp tender, about 5 minutes (depending on how thick the asparagus is). Crack 2 eggs over the asparagus. Sprinkle with chives, salt and pepper.
- Saute on medium-low just until whites are set and yolks are soft.
- Add diced bacon and serve. Best served fresh.
335 calories, 24g fat, 25g protien, 5g carbs, 2g fiber
My husband sent me this photo… I think Amazon doesn’t understand ketogenic diets… I am listed as the #2 seller in “Low Fat” diet books! LOL!