Cheddar Mushroom Bacon Bake Recipe

About this recipe

This keto-friendly dinner combines fluffy eggs, savory mushrooms, crispy bacon, and melted cheddar cheese in a satisfying baked dish. Perfect for those seeking a low-carb, high-protein meal.

Ingredients

• 1 pack (250 g) Uro Pork Smoked Back Bacon Sliced Imported | 250 G
• 125 g White Shimeji Mushroom (Anabe)
• 200 g Old Hill Red Cheddar Cheese Block
• 400 Ml Kara Coconut Cream
• 125 g Mooz Butter Garlic & Herbes

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a skillet over medium heat, cook 6 slices of bacon until crispy. Remove and crumble into small pieces.
3. 3. In the same skillet, sauté 1 cup of sliced mushrooms in the bacon drippings until tender, about 5 minutes. Set aside.
4. 4. In a large bowl, mix 1 can of coconut cream, the sautéed mushrooms, and half of the crumbled bacon until well combined.
5. 5. Grease a baking dish with 2 tablespoons of butter. Pour the mixture into the dish and grate 1 cup of cheddar cheese evenly on top using a box grater.
6. 6. Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
7. 7. Remove from the oven, garnish with the remaining crumbled bacon, and let cool for 5 minutes before serving.