I may not always hit it out of the park for lunch and dinner, but I have got breakfast down.
My breakfast choices do generally revolve around eggs, so let’s go over one of my favorites.
If I have time in the morning, I like to do a Bacon Spinach Goat Cheese Scramble. It is really easy, fairly quick, and soooo yummy!
- 2 slices of bacon
- tbsp of bacon fat
- 1-1 1/2 cups of fresh spinach (a nice handful)
- 2 pasture-raised eggs
- 1-2 tbsp of broth (dealer’s choice)
- 2 oz. of goat cheese
What I do is use kitchen scissors to cut the bacon into 1/2 inch pieces into a frying pan or cast iron skillet. Cook the bacon over medium high heat which usually takes around 3 minutes. While the bacon cooks, beat the eggs with the broth. I was taught to make scrambled eggs with milk, but that is a keto no-no. I read that water works, but broth gives a bit more flavor and electrolytes. You can also save time by baking the bacon ahead of time.
Add the extra fat and spinach. Sauté it until it wilts. This is pretty quick. Scoot it to the side to make room in the middle for the eggs. Pour in the eggs, let them cook about 30 seconds, and then scramble it all together. Once the eggs are done, take it off the heat and stir in the goat cheese. If goat cheese is too adventurous for you, then cream cheese also works, but c’mon, live a little!
Viola! An easy, delicious, yet impressive sounding breakfast. When anyone asks you what you had for breakfast while they are eating a stale bagel, you can casually say, “Oh, I just whipped up a Bacon Spinach Goat Cheese Scramble,” and sound all fancy and like you have your sh!t together because goat cheese makes anything sound gourmet.