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!
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
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PrintCreamy Herbed Bacon and Egg Skillet
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Print Recipe
Pin RecipeIngredients
- 1/2 cup heavy cream
- 1/4 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
- 1/4 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
Per Serving: Calories: 362 | Fat: 31g |Protein: 18g | Total Carbs: 3.75g | Fiber: 0g | Net Carbs: 3.75g
Nutrition
- Serving Size: 1/4 of the skillet
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.