Eggs, Asparagus, and Bacon

Eggs, Asparagus, and Bacon

Makes: 4 servings

Carbs per Serving: 2.75 grams

Protein per Serving: 18 grams

Fat per Serving: 19.25 grams



?         8 bacon slices

?         8 eggs

?         12 asparagus spears

?         2 Tbsp butter

?         1 tsp onion powder

?         2 tsp minced garlic

?         Salt

?         Freshly ground black pepper



  • Set the oven to 400 degrees F.
  • Divide the asparagus spears into bundles of three and wrap a piece of bacon around each. Season with the onion powder, garlic, pepper, and salt.
  • Arrange the bacon-wrapped asparagus spears on a baking sheet and bake for 12 minutes to crisp up the bacon and make the asparagus fork tender.
  • Place a skillet over medium high flame and add 1/2 tablespoon of butter. Stir until melted, then add two eggs at a time into the skillet and cook for about 5 minutes or until set. Season with salt and pepper. Carefully lift the eggs out of the skillet with a flat spatula and set on a plate. Repeat with the remaining butter and eggs.
  • Take the bacon-wrapped asparagus spears from the oven and divide among four plates next to the cooked eggs. Serve immediately.