Most of us are getting bored of the same old breakfast, so I decided to spice things up and go a different route. Being on a keto diet for a long time will definitely lead you to experimentation in the kitchen, and this one is something that works.
Frittata’s are a great way to get those fluffy eggs you want, while packing in tons of protein and fat from meats and cheese. Add some vegetables in there and you’re golden.
If you’re on a low carb diet, I really suggest you try this bacon and cheese frittata recipe out and let me know what you thought of it.
You should have most of these ingredients laying around the house, so just grab a muffin tray and let’s get this thing started!
This recipe and the photos are courtesy of Mother on a Mission.
Yields 8 servings of Hunger Buster Low Carb Bacon Frittata
The Preparation
- 6 ounces cooked bacon, chopped
- 8 large egg
- 1/2 cup half-and-half
- 1/2 cup cheddar cheese, grated
- 2 teaspoons dried parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon butter
The Execution
1. Preheat oven to 375F. Gather ingredients. (The bacon should already be cooked and chopped!)
2. In a large bowl, mix the eggs and half n’ half. Mix well until eggs are almost scrambled. You still want to have streaks of egg whites.
3. Fold in the bacon, cheese, dried parsley, pepper, and salt.
4. Grease the muffin tin with the butter. Alternatively, you can use paper liners. Pour in the mixture, filling each “cup” about 3/4 of the way.
5. Stick them in the oven for about 15-18 minutes, or until they are puffy and turning a little bit golden on the edges.
6. Remove from the oven and let cool for 1 minute. Remove frittatas from the muffin tray and eat up!
This makes a total of 8 servings of Hunger Buster Low Carb Bacon Frittata. Each serving comes out to be 229 calories, 17.3g fats, 1.4g net carbs, and 15.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 6 ounce cooked bacon | 932 | 73.6 | 2.3 | 0 | 2.3 | 60.8 |
| 8 large egg | 629 | 41.8 | 3.2 | 0 | 3.2 | 55.3 |
| 1/2 cup half-and-half | 149 | 12.6 | 5.7 | 0 | 5.7 | 3.8 |
| 1/2 cup cheddar cheese | 247 | 20.4 | 1.9 | 0 | 1.9 | 14 |
| 2 teaspoon dried parsley | 3 | 0.1 | 0.5 | 0.3 | 0.3 | 0.3 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| Totals | 2065 | 160 | 14.3 | 0.5 | 13.7 | 134.4 |
| Per Serving (/8) | 258 | 20 | 1.8 | 0.1 | 1.7 | 16.8 |
Hunger Buster Low Carb Bacon Frittata
Ingredients
- 6 ounce cooked bacon chopped
- 8 large egg
- ½ cup half-and-half
- ½ cup cheddar cheese grated
- 2 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon butter
Instructions
- Preheat oven to 375F. Gather ingredients. (The bacon should already be cooked and chopped!)
- In a large bowl, mix the eggs and half n’ half. Mix well until eggs are almost scrambled. You still want to have streaks of egg whites.
- Fold in the bacon, cheese, dried parsley, pepper, and salt.
- Grease the muffin tin with the butter. Alternatively, you can use paper liners. Pour in the mixture, filling each “cup” about 3/4 of the way.
- Stick them in the oven for about 15-18 minutes, or until they are puffy and turning a little bit golden on the edges.
- Remove from the oven and let cool for 1 minute. Remove frittatas from the muffin tray and eat up!
