Savory Breakfast Fat Bombs

If you are here with me in Charleston, you know that Spring is truly here! Even though the days haven’t yet begun to be consistently warm, the pollen has fallen and the days are getting longer. It will be sundress and sandals weather before we know it! So it’s time to get back on track… seriously. I’ve let classwork and homeschool and taking care of my grandmother exhaust me to the point that fast food has invaded my diet, and it’s time I shake that nasty habit.

If you’ve been scrolling through my recipes, you may be able to see that I have recently fallen in love with the ketogenic way of eating (eating a diet that is high in healthy fats and low in carbohydrates allowing your body to reach a state of ketosis where your body is limited on glucose from carbs and therefore burns stored fat for energy to ultimately result in weight loss).


Today kicks off my Ketosis in 3 Days plan (check back next week for those recipes), which means lots of real foods and healthy fats… even on my schedule. While searching for “fat bombs” – a staple on this eating plan – I found lots of sweet recipes but very few savory ones, and I have learned that for someone like me who usually only eats one or two meals a day, fat bombs are definitely my friend when it comes to getting in and staying in ketosis. While low carb is important, high fat is even more important, and if you’re watching your caloric intake, trying to eat less but eat lots of healthy fats too, it can be very difficult without fat bombs.


That’s why these little babies are perfect: make a big enough batch for the week and you don’t have to worry about breakfast or a quick snack when you need one.

I will forewarn you: if you aren’t used to eating lots of healthy fats and believe that low fat is the way to go, the sight of your food swimming in oil may be too much for you. The payoff is that these are healthy fats and absolutely delicious!

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Savory Breakfast Fat Bombs
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  • 10 eggs
  • 1/2 C heavy whipping cream
  • 6 bacon slices (2 Tbsp. fat reserved)
  • 1 T butter
  • 1/2 chopped onion
  • 1 avocado, cubed
  • Cheese (optional)


  • Preheat oven to 400 degrees. Fry bacon until crisp and chop. Reserve 2 tablespoons of the rendered fat and add to it 1 tablespoon of butter and the chopped onion. Cook until translucent and add in the cubed avocado. Set aside and allow to cool to room temperature.
  • With a hand mixer, thoroughly combine the eggs and heavy cream and add to it the bacon-avocado mixture. Spoon into greased muffin tin (about halfway full), top with shredded cheese - if using - and bake for 20 - 25 minutes.

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