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5 from 4 votes
This easy one pan keto breakfast is packed with low carb veggies, salty bacon and nutrient-dense eggs.
This is a simple yet tasty option- perfect for weekend brunching!
Prep Time5 mins
Cook Time23 mins
Total Time28 mins
Course: Breakfast, brunch
Cuisine: British
Keyword: Bacon, Breakfast, brunch, carb dodging, Dairy-Free, gluten free, Hash, keto, low carb, low carb recipe, Sprouts
Servings: 2 people
Calories: 246kcal


  • 180 g sprouts washed and halved
  • 4 streaky bacon rashers (strips) roughly diced
  • 1 tbsp extra virgin olive oil
  • 85 g kale tough stalks removed
  • 1 tsp fresh thyme leaves
  • 1 clove garlic minced
  • 2 eggs
  • salt and pepper to season


  • Preheat the oven to 200°C (400°F), 180°C (350°F) for fan assisted.
  • Add the sprouts to a sheet pan or shallow baking tray along with the diced bacon. Drizzle with half the olive oil and bake for 10 minutes.
  • Whilst the sprouts are cooking, add the kale to a mixing bowl along with the thyme leaves, remaining olive oil, garlic and a little salt and pepper. Mix well to combine.
  • Add the kale to the tray with the bacon and sprouts and mix everything together. Bake for a further 5 minutes so the kale just starts to crisp.
  • Remove the tray from the oven and create two wells in the mixture. Crack an egg into each well, season with a little salt and pepper, then return to the oven to bake for 7-8 minutes or until the vegetables are tender, the bacon is cooked and the egg is done to preference.


Calories: 246kcal | Carbohydrates: 9g | Protein: 14g | Fat: 18g | Fiber: 3g

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