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Classic bacon and eggs

Tuesday, July 16, 2019
Total time
15 minutes
Preparation time
10 minutes

One of the all-time best keto breakfasts ever! Step up your bacon and eggs game with this mouth-watering version. Gauge your hunger meter and enjoy as many eggs as you need to feel satisfied. We’re drooling just thinking about this dish of keto deliciousness!

or4 large units of egg, whole, raw, fresh (200 g)
or4 cooked slices of pork, cured, bacon, cooked, microwaved (36 g)
or1 wedge (1/4 of medium tomato) of tomatoes, red, ripe, raw, year round average (31 g)
Fry the bacon in a pan on medium high heat until crispy. Put aside on a plate. Leave the rendered fat in the pan.
Use the same pan to fry the eggs. Place it over medium heat and crack your eggs into the bacon grease. You can also crack them into a measuring cup and carefully pour into the pan to avoid splattering of hot grease.
Cook the eggs any way you like them. For sunny side up — leave the eggs to fry on one side and cover the pan with a lid to make sure they get cooked on top. For eggs cooked over easy — flip the eggs over after a few minutes and cook for another minute. Cut the cherry tomatoes in half and fry them at the same time.
Salt and pepper to taste.
Nutritional information
Per 100 gPer serving (267 g)% DRI
Energy174 kcal464 kcal23 %
Fat12 g31 g48 %
Fatty acids, total saturated4 g10 g52 %
Cholesterol293 mg783 mg261 %
Sodium349 mg933 mg39 %
Carbohydrate1 g3 g1 %
Sugars1 g2 gremove
Fiber0 g0 g1 %
Protein15 g40 gremove