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

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

Packaging Instructions

1. Stack on top of one sausage patty: 3 slices ham lunchmeat, 1 or 2 slices bacon (torn in half)
2. Place 1/4 cup of the triple cheddar cheese in a 2oz cup with lid (just fill the cup)
3. Place a 2 tablespoon block of butter into a snack sized ziplock and squeeze out as much air as possible when sealing.
4. Throughly mix together 2 egg yokes, 1 tsp lemon juice, and 1/8 teaspoon red pepper and place into a 4oz cup with lid.
5. Label a quart sized ziplock bag with "KBB" and the date. Label the lid to a 4oz cup with "KBB" and the date.
6. 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.
7. Put it all in the freezer.

Directions

It is best to have the egg yoke mixture thawed before heating.

1. Take everything out of the bags.
2. In a suitable container, melt the 2 tablespoons of butter.
3. Add in the egg yoke mixture, and thoroughly mix.
4. 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.

1. Heat until hot and cheese is melted and remove.
2. 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.