High-Protein Keto Breakfast Bowl with Eggs, Bacon, Avocado, Baby Potatoes & Cheese

Instructions

1. 1

   Prep potatoes: Slice small potatoes in halves. Toss with 1 tbsp oil, salt, pepper. Heat a skillet over medium-high and add potatoes cut-side down. Cook 10–12 minutes, stirring occasionally, until golden and tender. Reduce heat if they brown too fast. (If using cauliflower, roast or pan-sear until tender, 8–10 minutes.)

2. 2

   Cook bacon: In a separate skillet over medium, cook bacon until crisp (about 6–8 minutes), flipping as needed. Drain on paper towel and chop or leave whole.

3. 3

   Eggs: In the bacon skillet (reserve 1 tsp bacon fat for flavor if you like), melt 1 tbsp butter over medium-low. Crack eggs and cook to preference:

4. 4

   Sunny-side: cover skillet for 2–3 minutes until whites set.

5. 5

   Scrambled: whisk eggs with pinch salt, cook gently, stirring until soft curds form.

6. 6

   Assemble bowl: Place potatoes (or cauliflower) as the base. Add eggs, bacon, and sliced avocado. Sprinkle shredded cheese over the hot items so it melts slightly.

7. 7

   Finish: Season with extra salt/pepper, smoked paprika or chili flakes, and chopped chives/parsley. Serve immediately.

8. 8

   Savory, smoky from bacon; creamy and buttery from eggs, avocado, and cheese; earthy and slightly sweet from potatoes. Smoked paprika adds warmth; fresh chives brighten the bowl.

9. 9

   With 75 g small potatoes, this bowl is a higher-carb keto option—suitable for targeted or cyclical keto or a more liberal low-carb plan. For stricter ketogenic limits, replace the potatoes with 75–100 g roasted cauliflower or sautéed spinach to keep net carbs very low while maintaining volume and texture.