One Pan Bacon, Asparagus, and Egg Breakfast is the perfect low carb breakfast for spring. Heavy on protein and fat, this breakfast is perfect for the keto diet.
Cook bacon in a cast iron skillet until crispy. Remove with a slotted spoon and set aside.
Drain off all but 1 tablespoon of grease from the skillet.
Cook the asparagus in the bacon grease until crisp-tender, about 4 to 5 minutes.
Crack the eggs in the skillet. Turn heat down to low and cook until the egg whites are set.
Season with salt and pepper and sprinkle the bacon on top. Serve.