Here’s a super easy keto-friendly recipe for those of you who are following the low carb high fat lifestyle!
Ever since I started my low carb high fat journey, I’ve been feeling really great. I’ve lost weight, gained energy, and helped repair my bad relationship with food. I’ve never felt so free when it comes to my health. I don’t slave over the stove all day, I don’t get stressed when I go out to eat and I don’t obsess over calories.
As I mentioned before I really love eating breakfast, but sometimes I get so busy in the mornings that I don’t eat until almost 11:00. I know that I need to fuel myself, and while my morning coffee helps, it isn’t enough. The easiest way to combat this issue is by making a week’s worth of breakfast all at once, and that’s where the idea for this Bacon and Mushroom Breakfast Bake came from.
And oh, was it a good idea!
It’s super easy to put together, high in protein and healthy fat, and super low in carbs. So low, in fact, you could serve a few slices of tomato with it and still come in under your carb goal. The recipe makes 8 servings, so you’re set for the week, or you can share with someone and be set for a few days. Or eat it for breakfast and lunch. I won’t judge. (Because I’ve done it.)
I used store-bought real bacon crumbles to save time, but you could certainly cook your own bacon and use it. I would suggest undercooking it so you get a good texture. You could also sub a different leafy green in there, but I happened to have some spinach that needed to be used and I personally love spinach. Whatever you do, don’t skimp out on the mushrooms. Yum.
Nutrition info per serving (calculated in My Fitness Pal): Cal: 315, Fat: 26g, Carbs: 1.2g, Protein: 14.6g