Bacon Asparagus Keto Breakfast Casserole Ip Keto Cooking Wins Recipes

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KETO BACON-WRAPPED ASPARAGUS WITH LEMON AIOLI

This simple recipe is easy, delicious, and satisfying, especially for those on a ketogenic or low-carb diet. Use full-fat mayonnaise.

Provided by fabeveryday

Categories     Side Dish     Sauces and Condiments Recipes

Time 35m

Yield 5

Number Of Ingredients 10



Keto Bacon-Wrapped Asparagus with Lemon Aioli image

Steps:

  • Combine mayonnaise, Dijon mustard, garlic, lemon zest, lemon juice, and garlic salt in a bowl and mix well. Refrigerate lemon aioli until ready to use.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Divide asparagus stalks into groups of 3 to 5 stalks, depending on the thickness of the asparagus. Wrap each asparagus bundle tightly with 1 piece of bacon, overlapping slightly as you wrap and tucking the ends under the bacon so it holds securely.
  • Place asparagus bundles in a single layer on a piece of aluminum foil. Spray bundles lightly with olive oil spray and top the bacon with cracked pepper.
  • Grill asparagus bundles on the foil for 10 minutes. Flip each bundle and grill until bacon is cooked through and crisp, an additional 10 minutes. Serve with lemon aioli.

Nutrition Facts : Calories 358.6 calories, Carbohydrate 5.7 g, Cholesterol 32.8 mg, Fat 34.1 g, Fiber 2 g, Protein 9.2 g, SaturatedFat 6.5 g, Sodium 730.1 mg, Sugar 2.1 g

¾ cup mayonnaise
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon garlic salt
1 bunch fresh asparagus, trimmed
10 slices bacon
olive oil cooking spray
1 pinch cracked black pepper

KETO BREAKFAST CASSEROLE

Everyone will love this colorful, flavor-packed keto breakfast casserole. Luckily, it feeds a crowd!

Provided by Food Network Kitchen

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 13



Keto Breakfast Casserole image

Steps:

  • Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with 1 tablespoon of the butter.
  • Scatter the turnips, radishes and celeriac on a baking sheet. Melt the remaining 1 tablespoon butter and drizzle over the vegetables. Sprinkle with the cumin, 1 teaspoon salt and some pepper and toss to coat the vegetables.
  • Roast, stirring once halfway through, until the vegetables are just tender and beginning to brown, about 12 minutes. Set aside to cool slightly. Reduce the oven temperature to 350 degrees F.
  • Meanwhile, add the chorizo to a large skillet over medium heat and cook, using a wooden spoon to break up any chunks, until cooked through, about 5 minutes. Transfer the chorizo to the prepared baking dish with a slotted spoon and spread in an even layer, leaving the fat from the chorizo in the skillet.
  • Return the skillet to medium heat. Add the onions and a pinch of salt and cook, scraping up any browned chorizo bits from the bottom of the skillet, until the onions begin to soften, about 3 minutes (see Cook's Note).
  • Scatter the onions on top of the chorizo in the baking dish and sprinkle half of the Monterey Jack over the onions. Add the spinach in an even layer on top of the cheese, then distribute the roasted vegetables on top of the spinach.
  • In a large bowl, whisk together the cream, eggs, 1 teaspoon salt and several grinds of pepper. Pour the egg mixture over top of everything in the baking dish. Top with the remaining cheese.
  • Bake until set in the center, 35 to 40 minutes. Let cool for 10 minutes. Top with sour cream before serving.

Nutrition Facts : Calories 440, Fat 35 grams, SaturatedFat 15 grams, Cholesterol 300 milligrams, Sodium 830 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 25 grams, Sugar 2 grams

2 tablespoons unsalted butter, at room temperature
1 medium turnip (about 8 ounces), peeled and cut into 1/2-inch dice
One 8-ounce bag radishes (about 1 bunch), halved if small and quartered if large
1/4 medium celeriac (about 4 ounces), peeled and cut into 1/2-inch dice
1/2 teaspoon ground cumin
Kosher salt and freshly cracked black pepper
1 pound fresh chorizo, removed from casings
1 small red onion, cut into 1/2-inch dice
One 8-ounce block Monterey Jack cheese, grated
3 cups packed baby spinach
1/3 cup heavy cream
12 large eggs
Sour cream, for serving

BACON AND ASPARAGUS FRITTATA

My frittata makes a marvelous light meal. especially during the summer. When I prepare the frittata for guests, I also serve rice and bread to make a hearty meal-quick and easy, but it always wins compliments! -Gwen Clemon, Soldier, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 10



Bacon and Asparagus Frittata image

Steps:

  • In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. , Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 344 calories, Fat 24g fat (10g saturated fat), Cholesterol 351mg cholesterol, Sodium 738mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

12 ounces bacon
2 cups sliced fresh asparagus (cut in 1/2-inch pieces)
1 cup chopped onion
2 garlic cloves, minced
10 large eggs, beaten
1/4 cup minced parsley
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 large tomato, thinly sliced
1 cup shredded cheddar cheese

EASY BACON AND ASPARAGUS EGG CASSEROLE

This easy casserole filled with bacon, asparagus and tomatoes is perfect for any holiday or family gathering.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 12

Number Of Ingredients 12



Easy Bacon and Asparagus Egg Casserole image

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
  • In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
  • Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

12 slices bacon, cut into 1-inch pieces, crisply cooked
2 cups refrigerated hash browns (from 20-oz package)
2 cups 1/2-inch pieces fresh asparagus spears
1 cup seeded, chopped plum (Roma) tomatoes (about 2 medium)
1/2 cup sliced green onions
2 cups shredded Cheddar cheese (8 oz)
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 cup Original Bisquick™ mix
2 cups milk
6 Eggland's Best® Large Eggs

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