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Bacon and cheese in a fluffy omelette — the keto breakfast staple that makes mornings feel indulgent while keeping carbs at zero. No bread needed.
Cook the bacon slices in a skillet over medium heat until crisp, then transfer to a plate lined with paper towels.
Crack the eggs into a mixing bowl, add milk, salt, and black pepper, and whisk until fully blended and slightly frothy.
Melt butter in a nonstick skillet over medium-low heat, swirling to coat the surface evenly.
Pour the egg mixture into the skillet, allowing it to set for 30 seconds before gently pushing the edges inward with a spatula to circulate uncooked eggs.
Scatter the cooked bacon pieces and cheddar cheese over the center, fold the omelette in half, and cook an additional 1–2 minutes until cheese melts and the omelette is just set but still moist inside.
