Eggs, peppers and goat cheese wrapped in bacon and cut into pinwheels, served with an avocado flower!
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Are you tired of the same old eggs every morning and need a change? Or maybe you have a brunch to host and aren’t sure what to serve. Either way, these little pinwheels are sure to make a splash! Vibrant red pepper, a little spicy kick from the jalapeño, creamy goat cheese and eggs all wrapped in a quintessential Keto food, BACON!!!!
Serve an avocado flower (see how below) on the side and it makes a beautiful presentation!
How to Make Bacon and Egg Pinwheels
Ingredients
6 whole eggs, beaten with 1 tablespoon of water
2/3 cup shredded cheddar cheese (I used Mexican blend)
12 slices of uncured bacon
1 tablespoon chopped (jarred) jalapeño peppers
1/4 cup diced red bell pepper
1/4 medium onion
1/4 cup goat cheese
2 tablespoons fresh cilantro, chopped
1 tablespoon of grass-fed butter
Salt and pepper to taste
Preparation
Add the butter to a skillet and sauté the onion and red pepper over medium heat. Add a little salt and pepper.
Add in the eggs, then sprinkle the goat cheese, chopped cilantro and jalapeño peppers over the top and cook covered for a few minutes.
Once the eggs are almost cooked through, remove from the heat and slide it onto a cutting board.
Slice the eggs vertically into 4 long strips.
On a separate surface, take 3 strips of the bacon (alternating) and place them side by side, overlapping them slightly.
Add 1 strip of the egg mixture over the top, then top with 1/4 of the shredded cheese.
Roll from the top down, and place it back into the pan, seam side down. Repeat with the remaining 3 strips.
Cook over medium heat, covered, rotating periodically, to make sure all sides are seared.
Note: The bacon in the center will not be crisp, but should be cooked through when you fry them with lid on. Alternatively, you can precook the bacon before wrapping the eggs, but be sure it’s still pliable.
Once the bacon has cooked through, cut each into pinwheels and serve (optional-see how below) along side 1/2 avocado cut and shaped into a flower.
Garnish with fresh cilantro and enjoy!
How to Make an Avocado Flower
Remove the pit from an avocado, slice in half, then scoop out and discard the skin. Slice the avocado into very thin strips. Spread out the strips width-wise and starting from the left side, curl in the end and wrap around the remaining slices.
More Keto and Low Carb breakfast recipes…
Italian Sausage and Spinach Quiche
Fluffy Pancakes
Sausage Gravy & Biscuits
Blueberry Muffins
Sausage and Pepper Breakfast Casserole
Shop my favorite products on Amazon and check out my Keto Pantry List!
Bacon, Egg and Pepper Pinwheels – Keto and Low Carb
INGREDIENTS
- 6 whole eggs beaten with 1 tablespoon of water
- 2/3 cup shredded cheddar cheese I used Mexican blend
- 12 slices of uncured bacon
- 1 tablespoon chopped jarred jalapeño peppers
- 1/4 cup diced red bell pepper
- 1/4 medium onion
- 1/4 cup goat cheese
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon of grass-fed butter
- Salt and pepper to taste
PREPARATION
- Add the butter to a skillet and sauté the onion and red pepper over medium heat. Add a little salt and pepper. Add in the eggs, then sprinkle the goat cheese, chopped cilantro and jalapeño peppers over the top and cook covered for a few minutes. Once the eggs are almost cooked through, remove from the heat and slide it onto a cutting board. Slice the eggs vertically into 4 long strips.
- On a separate surface, take 3 strips of the bacon (alternating) and place them side by side, overlapping them slightly. Add 1 strip of the egg mixture over the top, then top with 1/4 of the shredded cheese. Roll from the top down, and place it back into the pan, seam side down. Repeat with the remaining 3 strips.
- Cook over medium heat, covered, rotating periodically, to make sure all sides are seared. Once the bacon has cooked through, cut each into pinwheels and serve along side 1/2 avocado. Garnish with fresh cilantro and enjoy!
NOTES
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