Home / Recipes / Breakfast / Easy Keto Pancetta and Egg Breakfast
Easy Keto Pancetta and Egg Breakfast
How to Make It
Step 1
Preheat the oven to 175°C (350°F). Line a baking tray with parchment paper. Slice the bell pepper, cherry tomatoes, and chili. Arrange the pancetta, bell pepper, cherry tomatoes, and chili over the prepared baking tray and sprinkle with cayenne pepper. Drizzle everything with one tablespoon of olive oil and bake for 8-10 minutes.
Step 2
Roughly chop the spinach. Toss the spinach with one tablespoon of olive oil and season with salt. Optionally, add some garlic powder to taste.
Step 3
Add the spinach to the baking tray and form it into nests. Crack the eggs and place on top of the spinach. Optionally, season with some more salt or cayenne pepper and return to the oven. Cook for another 5 minutes.
Step 4
Peel and slice the avocado. Crumble the feta cheese. Top the spinach with crumbled feta and sliced avocado.
Step 5
Transfer to serving plates. Optionally, add some more herbs or spices to taste. Serve immediately.
Ingredients
- Pancetta – 50 g
- Cherry Tomatoes – 100 g
- green bell pepper – 50 g
- Spinach – 70 g
- Extra virgin olive oil – 2 tbsp
- Hot chili peppers, green, raw – 20 g
- Cayenne – 0.25 tsp
- Salt – 0.25 tsp
- Egg – 2 medium
- Feta cheese – 50 g
- Avocado – 0.5 each
