You’re staring at your sad desk lunch—another soggy salad or a microwave meal that tastes like regret. Meanwhile, bacon and eggs are sitting at home, neglected, like the power duo they are. Why?
Because nobody told you they could be lunch. Newsflash: they’re not just for breakfast. These ideas are fast, filthy delicious, and won’t leave you in a food coma.
Let’s fix your lunch game before you waste another meal on “meh.”
Why This Recipe Slaps
Bacon and eggs are the ultimate high-protein, high-flavor combo. They’re cheap, easy to cook, and versatile enough to fit any craving. Plus, they’re packed with healthy fats and protein to keep you full longer than that sad kale bowl.
And let’s be real—everything tastes better with bacon. Even air.
Ingredients You’ll Need
- 6 strips of bacon (thick-cut for maximum crunch)
- 4 large eggs (free-range if you’re fancy)
- 1 tbsp butter or oil (because non-stick pans lie)
- Salt and pepper (basic, but non-negotiable)
- Optional add-ons: shredded cheese, avocado, hot sauce, or leftover veggies
Step-by-Step Instructions
- Cook the bacon: Heat a pan over medium heat. Lay the bacon flat and fry until crispy (about 4–5 minutes per side).
Drain on paper towels. Try not to eat it all straight from the pan.
- Scramble the eggs: In the same pan (bacon fat = flavor gold), melt butter. Whisk eggs with salt and pepper, then pour into the pan.
Stir gently until just set—overcooked eggs are a crime.
- Assemble: Crumble bacon over the eggs or serve it whole on the side. Add cheese, avocado, or hot sauce if you’re feeling extra.
- Eat immediately: This isn’t a dish that improves with time. Dig in before your coworkers smell it and descend like vultures.
Storage Instructions
If you somehow have leftovers (doubtful), store them in an airtight container in the fridge for up to 2 days.
Reheat gently in a pan—microwaving turns eggs into rubber. FYI, bacon loses its crispiness, but it’s still better than most meal-prep options.
Why This Recipe Wins
It’s fast (under 10 minutes), customizable (add veggies, swap meats), and nutrient-dense (protein + fats = no 3 PM crash). Plus, it’s cheaper than takeout and tastes 100x better.
Your wallet and taste buds will thank you.
Common Mistakes to Avoid
- Overcooking the eggs: They should be creamy, not chalky. Pull them off the heat just before they’re done.
- Using thin bacon: It shrivels into nothing. Thick-cut or bust.
- Skipping seasoning: Bland eggs are a tragedy.
Salt. Pepper. Maybe garlic powder if you’re feeling wild.
Alternatives for the Adventurous
- Vegetarian? Swap bacon for crispy tofu or tempeh. (We won’t judge, but bacon will.)
- Low-carb? Serve over spinach or roasted veggies instead of toast.
- Fancy mode: Add caramelized onions, goat cheese, or truffle oil.
Congrats, you’ve just upgraded to brunch.
FAQs
Can I meal-prep this?
Technically yes, but eggs and bacon are best fresh. If you must, undercook the eggs slightly and reheat gently.
What’s the best pan for this?
A non-stick or cast-iron skillet. Stainless steel works too, but you’ll need more butter (not a bad thing).
Can I use turkey bacon?
Sure, if you’re into disappointment.
It’s leaner but lacks the flavor and crisp of real bacon. IMO, just use less regular bacon instead.
Final Thoughts
Bacon and eggs aren’t just breakfast—they’re a lunch revolution. Fast, filling, and impossible to mess up (unless you burn them, but even then, it’s still bacon).
Ditch the sad desk lunch and upgrade to a meal that actually makes you excited to eat. Your future self will high-five you.
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!