Ultimate Keto Breakfast Salad

Name: Ultimate Keto Breakfast Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Gluten-Free, Low Carb
Ingredients: 4 tsp unsalted butter; 6 rashers of smoked, streaky bacon (we use Butcher Box meat); 2 large portobello mushrooms, sliced; 5 large eggs, whisked well and seasoned; 2.1 oz baby plum tomatoes, halved; 2.1 oz baby spinach leaves; Sea salt; Freshly ground black pepper; Small handful of snipped chives, to garnish

This is a great way to start your morning, without all the carbs. It’s very versatile, so that you can choose your favorite greens, protein, and healthy fats. Full of nutrients and will give you lots of energy for the day!

This sensational salad is a treat for any time of the day! I took all the best parts of an enjoyable weekend breakfast and simply served it over baby spinach leaves. It is best enjoyed immediately after making it.

Chef Tips:

I chose to use baby spinach in this salad because all of the toppings served over it will be very hot, and spinach actually tastes better when wilted.

Serves 2

Ultimate Keto Breakfast Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

4 tsp unsalted butter
6 rashers of smoked, streaky bacon (we use Butcher Box meat)
2 large portobello mushrooms, sliced
5 large eggs, whisked well and seasoned
2.1 oz baby plum tomatoes, halved
2.1 oz baby spinach leaves
Sea salt
Freshly ground black pepper
Small handful of snipped chives, to garnish

Instructions

Melt one teaspoon of butter in a large non-stick pan and cook the bacon over medium-high heat until done to your liking (I prefer mine only partially crispy). Remove the bacon and set aside to stay warm.
Melt two teaspoons of butter in the same pan and cook the sliced mushrooms over high heat until they soften and start to caramelize. Remove the mushrooms from the pan and set aside to stay warm.
Wipe the pan clean (to avoid brown scrambled eggs) and add the remaining teaspoon of butter. Tip in the whisked eggs and cook over medium heat until scrambled and cooked through.
Serve the bacon, mushrooms, scrambled eggs, and tomatoes over the baby spinach leaves in two bowls. Season with sea salt and freshly ground black pepper, then finish with a generous sprinkling of chopped chives.