Keto Breakfast Benedict

This is a Keto Meal Prep recipe, designed to be cooked in advance of consumption and frozen.

This recipe makes 4 servings.

Ingredients

Ground Breakfast Sausage formed into 4 patties and cooked
12 slices Black Forest ham lunchmeat (Hillshire Farm)
4 to 8 Cooked strips of bacon
1 cup shredded Triple Cheddar Cheese
4 Eggs
4x 2 tablespoon blocks of butter
4x 1 teaspoon of lemon juice
4x 1/8 teaspoon red pepper

Packaging Instructions

Stack on top of one sausage patty: 3 slices ham lunchmeat, 1 or 2 slices bacon (torn in half)
Place 1/4 cup of the triple cheddar cheese in a 2oz cup with lid (just fill the cup)
Place a 1 tablespoon block of butter (without wrapper) into a snack sized ziplock and squeeze out as much air as possible when sealing.
Throughly mix together 1 tsp lemon juice, and 1/8 teaspoon red pepper and place into a 2oz cup with lid.
Label a quart sized ziplock bag with "KBB" and the date. Label the lid to a 2oz cup with "KBB" and the date.
Place Sausage stack, butter bag, and small cup of cheese into a quart size ziplock and squeeze out as much air as possible when sealing. The 4oz cup will not be placed in the bag.
Put it all in the freezer.
The 4 whole eggs just get stored like normal and used right before serving.

Directions

Take everything out of the bags.
In the snack bag, melt the 2 tablespoons of butter.
Break an egg, separate out the white and discard, add the yoke to the 2oz cup with the lemon and pepper.
Thoroughly mix the egg mixture and heat in microwave for 10-20 seconds until warm and thick, but not solid.
On a microwave safe plate, stack the sausage patty, ham, and bacon. Sprinkle the shredded cheddar on top.

Note: It may be necessary to partially heat the stack without the cheese on top to avoid overheating the cheese.

Heat until hot and cheese is melted and remove.
Heat egg mixture until hot (you want it to start thickening up without it becoming solid) Occasional removal during the heating process will be necessary.