Mmm…. There is nothing in this world quite like bacon. It is the stuff that dreams are made of. Can you tell that I like bacon a lot?
Bacon and eggs are a great combination on a Zero Carb way of eating. This has to be one of my favourite ways to cook them together in a quick and tasty dish that you can eat hot or cold. Ideal for slicing up and taking with you to work or out on a picnic when you are not able to cook up some fresh meat to eat for lunch.
Ingredients for one (me sized) hot breakfast or cold lunch: (Adjust quantities to suit if you are cooking for more than one person.
3 large free-range eggs, beaten together with a good pinch of salt and ground black pepper
275 g streaky bacon (or 1 packet of Tesco Woodside Farm bacon)
Double cream (a good splash)
Cheddar cheese (about a handful, but this depends on how big your hands are)
Parmesan cheese (to taste)
Chop up streaky bacon into bite sized pieces and grill or bake for about 10 or 15 minutes until cooked but not too crispy. I do this in a glass baking dish so I can keep all the bacon fat in the recipe.
Pour a generous glug of double cream into your beaten eggs and whisk with a fork until combined. Pour egg mixture over the cooked bacon in the baking dish.
Sprinkle over a large handful of chopped or grated Cheddar cheese. Add some grated or shaved Parmesan cheese to taste.
Bake the quiche in the oven at around 200 C or equivalent until the eggs are set and the cheese is browned to your liking. This will take longer the more ingredients you use.
I have made this a lot of times using my big electric fan oven and it always comes out well, but since cooking this dish in a halogen oven I have found the egg mixture tends to fluff up much more giving a lighter texture to the quiche once cooked.