Slice pieces of meaty bacon into smaller strips across the grain.
Belt 1 tablespoon of butter in a large frying pan over medium heat.
Put the peeled carrot, broccoli and celery inside the pan to sauté in the butter for about 20 minutes, until the vegetables start to caramelize and bacon becomes crisp around the edges. Remember to stir frequently.
Spread everything evenly on the frying pan.
Free some room in each quarter section for eggs. Break an egg into each resulting space.
Keep cooking until the eggs are nearly done. If you prefer cooked yolks, put the lid over the frying pan and wait for the eggs to cook through in steam.
Otherwise, just let the whites cook and turn the eggs over to leave the yolk mostly liquid.
Once the eggs are nearly ready, spread the shredded cheese evenly on top and leave it until it melts. You can turn the heat off or leave it for a while longer depending on your preference.
Finally, serve the hot meal and enjoy a delicious new entry to your collection of healthy ketogenic breakfast recipes.