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!
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 (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 vertically 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.
Makes 4 Servings
Macros (not including avocado): Fat 28 grams – Protein 18 grams – Carbs 1 gram
Bacon, Egg and Pepper Pinwheels with Goat Cheese - 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
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 vertically 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.
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