Parmesan Eggs are served with salty bacon and sautéed Swiss Chard for the perfect low carb breakfast recipe!
Parmesan Eggs
Parmesan eggs are the perfect way to get you out of a breakfast rut. These eggs look impressive and taste amazing, but they are a cinch to make! You only need two things – parmesan and eggs! Below you will find a step by step guide that shows you exactly how to make these tasty eggs perfect every single time!
What is Swiss Chard?
Swiss Chard is a large leafy vegetable that is a nutritional powerhouse! Swiss Chard is low in calories and carbohydrates and high in fiber. It contains a ton of vitamin K, A, and C. It is also rich in antioxidants, and supports healthy liver function. Swiss Chard is more nutritious than spinach or kale making it a green that you definitely need to add to your diet!
Sautéed Swiss Chard
To make perfect sautéed Swiss Chard you need to follow a few basic steps. Wash the leaves, slice the leaves into thin strips that are about 1/2 inch think. Remember, they will shrink a ton as you cook so you don’t have to cut them too thin.
If you wish, remove the thick stems in the center. These stems are edible. Some people enjoy the earthy flavor quite well. However, I prefer to remove the stems completely and I only sauté the greens.
Heat a large, deep skillet to medium heat. Brown chopped bacon until crispy. Using a slotted spoon remove the crispy bacon and drain the bacon grease, reserving about 1 tablespoon. Add minced garlic and greens, then sauté 4-5 minutes until the greens have wilted and reached your desired texture. Add salt and pepper to taste, and add the cooked bacon.
Eggs and Swiss Chard
To assemble this dish make the Swiss Chard as directed and place in a covered dish to keep warm. Wipe the skillet clean and spray with cooking oil. Add 1/4 cup shredded parmesan to the skillet and allow it to melt and set around the edges. Carefully crack an egg directly on the parmesan. Cover the skillet and cook 1-2 more minutes until the egg white has set. Very carefully slide from the pan and serve with the greens.
Is this a healthy breakfast?
This breakfast ensures you start your day with an entire serving of greens! It is packed with protein and is sure to keep you full through the morning. This dish is naturally low in carbs making it keto-friendly. The entire nutritional information can be found below the recipe card.
Can I make this ahead of time?
This dish is best prepared fresh and served hot, as it is this dish is a 15 minute meal from beginning to end. However, you can easily wash, chop and store the Swiss Chard to shave a few minutes of the prep time for this dish.
Breakfast Recipes
- Baked Eggs
- Mushroom and Swiss Omelette
- Denver Omelete Egg Muffins
- Ham and Cheese Bites
- Ham and Cheese Quesadillas
Parmesan Eggs with Bacon and Swiss Chard
Ingredients
Parmesan Eggs (makes 8)
- 2 cups shredded parmesan cheese
- 8 large egg
Swiss Chard with Bacon
- 2 bunches Swiss Chard sliced and stems removed if desired
- 4 slices bacon chopped
- 1 tablespoon minced garlic
- salt and pepper to taste
Instructions
- Wash the leaves, slice the leaves into thin strips that are about 1/2 inch think. Remove the tough center stems if desired.
- Heat a large, deep skillet to medium heat. Brown chopped bacon until crispy. Using a slotted spoon remove the crispy bacon and drain the bacon grease, reserving about 1 tablespoon. Add minced garlic, greens and sauté 4-5 minutes until the greens have wilted and reached your desired texture.
- Add salt and pepper to taste, add the cooked bacon. Set the greens aside in a covered dish to keep warm.
- Wipe the skillet clean and spray with cooking oil. Add 1/4-cup piles of shredded parmesan to the skillet and allow them to melt and set around the edges. Make sure to leave plenty of room between each pile as the eggs will run–You may only be able to fit 2-4 in the skillet at once.
- Carefully crack an egg directly over each pile of parmesan. Cover the skillet and cook 1-2 more minutes until the egg white has set.
- Very carefully slide from the pan and serve with the greens.