Paleo Bacon & Egg Breakfast Skillet
Few breakfasts hit as hard as crispy bacon, sautéed vegetables, and perfectly cooked eggs all coming together in a single pan. The smoked paprika gives the whole skillet a warm, slightly smoky depth that makes it taste far more complex than the ingredient list suggests. Diced red bell pepper, zucchini, and onion add color and texture, while the bacon fat does double duty as the cooking fat — keeping everything grain-free and full of flavor without any extra effort. Eggs are nestled right into the vegetable hash and cooked covered, so the whites set up beautifully while the yolks stay exactly how you like them. Everything here is whole-food and unprocessed, so there's no need to scrutinize labels or swap out ingredients to keep it ancestral-diet friendly. It serves two generously straight from the skillet, and a few slices of avocado on top make it feel like a proper restaurant-worthy plate. Cleanup is minimal, the cook time is short, and the result is the kind of breakfast that actually keeps you full.
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Learn more →Ingredients
2 servings
- 4 strips bacon
- 1 tbsp avocado oil
- 1 small red bell pepper, diced
- 1 small zucchini, diced
- ½ small yellow onion, diced
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp salt
- 4 large eggs
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- ½ avocado, sliced (optional)
Instructions
- 1
Lay the bacon strips in a cold 12-inch skillet and set over medium heat. Cook, turning once, until the fat is rendered and the bacon is crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate. Pour off all but about 1 tbsp of the rendered bacon fat from the skillet, or add the avocado oil if the bacon was lean and left little fat.
- 2
Return the skillet to medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.
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