Mold Detox Friendly Paleo Roasted Pepper Bacon & Egg Breakfast Skillet

Total time40 min

Prep time15 min

Cook time25 min

4.7

(15)

Mold Detox Friendly Paleo Roasted Pepper Bacon & Egg Breakfast Skillet

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

6 strips thick-cut bacon, cut into 1-inch pieces
2 red bell peppers, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
2 cups baby spinach
1 tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
½ tsp ground cumin
¼ tsp red pepper flakes (optional)
Ingredient note
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
½ tsp salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
8 large eggs

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 avocado, sliced (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Place the bacon pieces in a cold 12-inch oven-safe skillet and set over medium heat. Cook, stirring occasionally, until the fat has rendered and the bacon is crispy and deep golden brown, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the skillet.
2
Return the skillet with the bacon fat to medium-high heat. Add the red and yellow bell pepper strips and cook, stirring occasionally, until the edges are charred and the peppers have softened, about 6–7 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!