I’m still eating on the leftovers this morning on this one! Pasta salad for breakfast? Why not! There’s eggs in it, after all!
Ingredients:
- One bag of Keto Rotini Noodles (I use Great Low Carb Bread Company)
- 10 slices crispy bacon cut into small pieces
- 1 cup mayonnaise
- 1 dry ranch packet
- ¼ tsp garlic powder
- ½ tsp garlic pepper
- ½ cup milk, or as needed
- Diced ham to taste
- 1 head of broccoli (chopped into bite-size pieces)
- 10 ounces of frozen peas or fresh peas (canned ends up changing the taste)
- 3 hard-boiled eggs (chopped into bite-size pieces)
Directions:
- Start a pot of water boiling to hard-boil your eggs. Place eggs in the pot while the water is cold!
- On high heat, bring the water to boil, then turn to low heat. Leave the eggs in the hot water for 10 minutes.
- Move eggs over to an ice-water bath to making the shell peeling easier. Then chop into tiny pieces for your salad.
- I like to bake my bacon in the oven on a cookie sheet. So… Turn that oven to 400! Do it now or you’ll forget!
- Very quickly fill a baking sheet with your bacon slices and pop them in the oven for 20 minutes or until your desired crispness. Try to get them in the oven while it’s heating up!
- While the bacon is cooking, put water on to boil for pasta. Keto noodles take about 2-3 minutes longer than regular noodles to cook. Once they are cooked to your taste, drain the noodles. (my husband loves him some al dente pasta!)
- And… while the noodles are boiling, get out a medium – large mixing bowl and mix together the mayo, ranch packet, garlic powder, garlic pepper, peas, broccoli, eggs, and milk.
- When the noodles and bacon are done, mix them into the bowl.
- Refrigerate or serve!
