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 ole 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!
What’s in Bacon and Egg Pinwheels
- Eggs
- Shredded cheddar cheese (I used Mexican blend)
- Uncured bacon
- Jalapeño peppers (in a jar)
- Red bell pepper
- Onion
- Goat cheese
- Fresh cilantro
- Grass-fed butter
- Salt and pepper
*Exact measurements are listed in the recipe card below.
How to Make Bacon and Egg Pinwheels
Add the butter to a skillet and sauté the onion and red pepper over medium heat. Add a little salt and pepper.
Next, in go the eggs. 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 ¼ 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.
I love to serve mine along side ½ avocado cut and shaped into a flower. Not only does the avocado add healthy fat to this dish, it is SO pretty!
Garnish with fresh cilantro and enjoy!
What are the Carbs in Eggs? Are Eggs Keto?
If you’ve ever heard the word Keto, then you probably already know bacon and eggs are often a staple for most people on Keto. But what a lot of people may not know is that eggs are incredibly low carb and are a source of healthy fat.
For one large egg, there is 1 net carb, 5 grams of fat and 6 grams of protein. They’re like the perfect little Keto package all wrapped into one shell.
Can I Freeze Keto Bacon and Egg Pinwheels?
You sure can. To ensure their optimal freshness, you’ll want to double wrap each one in plastic wrap then store in a freezer bag or air tight container.
They should keep fine for up to a month. To thaw, just place in the fridge over night and reheat in the microwave just until warmed through.
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.
Look how pretty it is! It adds that little something special to any plate you serve it on.
Optional Toppings for Keto Breakfast Pinwheels
There are endless possibilities for topping you can use on these pinwheels. Here are a few options to give you inspiration:
- Add a little dollop of sour cream or crème fraîche to your pinwheels for extra decadence
- For a bit of a South Western flair, serve with a spoonful of homemade Pico de Gallo
- Drizzle with a little homemade Bacon Ranch Dressing.
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
- ⅔ cup shredded cheddar cheese I used Mexican blend
- 12 slices of uncured bacon
- 1 tablespoon chopped jarred jalapeño peppers
- ¼ cup diced red bell pepper
- ¼ medium onion
- ¼ 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 ¼ 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 ½ avocado. Garnish with fresh cilantro and enjoy!
NOTES
