This Creamy Herbed Bacon and Egg Skillet will definitely jazz up your breakfast routine. A one pot meal that's easy to throw together and so satisfying.
Looking for a breakfast crowdpleaser? This Creamy Herbed Bacon and Egg Skillet is it!
This skillet breakfast really shines with all of it's fresh, bright herbaceous flavors. I wasn't sure how it would fare with the kids, but Aubrey emphatically told me it was her favorite recipe I have ever made. Husband and kid approved! Win!
Cooking breakfast really doesn't get much simpler than this. If you can stir, you can make this dish. I have played around with different cheese variations - be sure to try it with goat cheese also.
Breakfast doesn't have to be boring. I have an entire section full of breakfast recipes that will help you jazz up your breakfast routine. Looking for more healthy low carb and gluten free resources? Be sure to check out Healthy Living in Body and Mind!
In addition to this Creamy Herbed Bacon and Egg Skillet, check out some of my other favorite low carb breakfast recipes:
- Pizza Eggs
- Chicken Pot Pie Egg Muffins
- Bacon, Spinach, and Feta Breakfast Scramble
- Corned Beef Hash Breakfast Skillet
- Italian Spaghetti Squash Breakfast Casserole
- Keto Bagel Breakfast Sandwiches
- Keto Taco Breakfast Skillet
Creamy Herbed Bacon and Egg Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- ½ cup heavy cream
- ¼ cup sour cream
- 2 tbsp Italian flat leaf parsley
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt, more to taste
- cracked black pepper, to taste
- 8 large eggs
- 6 slices bacon, cooked crisp and crumbled
- ¼ cup feta cheese, crumbled
Instructions
- Preheat oven to 425°
- In a large ovenproof skillet, combine heavy cream, sour cream, parsley, chives, dill, garlic powder, onion powder, sea salt and pepper. Bring to a slow boil over medium-low heat.
- Crack the eggs into the skillet. Transfer the skillet to the oven. Bake the eggs until the whites are set and the yolks have reached desired level of doneness.
- Remove from the oven and sprinkle chopped bacon and feta over top
Notes
3.75g net carbs per serving
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: ¼ of the skillet
- Calories: 362
- Fat: 31g
- Carbohydrates: 3.75g
- Protein: 18g
Keywords: one pot breakfast, breakfast skillet, gluten free breakfast, keto breakfast, egg recipe, cast iron skillet recipe
Lisa says
This was super easy and delicious! Next time I'll cut down on the salt a little it was a bit salty for me with the cheese. But ate it up...yum!
★★★★★
Jennifer says
Our family loves this recipe, it is so yummy!
★★★★★
Angie says
Oh my goodness....this was so delicious and couldn't be easier to make.
★★★★★
Andrea Hicks says
This is such a great recipe! I've used whatever herbs I had on hand, and my favorite cheese to use is goat cheese crumbles with sundried tomatoes and basil from Aldi.
Have you tried making it in individual ramekins? It's just two of us most of the time, looking for ways to make it easily reheatable.
★★★★★
Kathleen says
What a delicious recipe! Thank you for sharing it. We eat eggs almost every day for breakfast in my house and it's nice to see a new idea for them. I used chives, parsley, oregano and thyme -- that's what's growing in my garden. I have to cook my husband's eggs longer than mine -- he likes the yolks to be set. Put his in for 3 minutes, then added mine for another 3 or 4 minutes. Perfect.