Paleo Roasted Pepper Bacon & Egg Breakfast Skillet
This one-pan breakfast is the kind of meal that makes you genuinely excited to get out of bed. Thick-cut bacon renders down in a cast-iron skillet, leaving behind all that savory fat to char sweet red and yellow bell peppers until their edges caramelize and deepen. Onion, garlic, smoked paprika, and cumin layer in serious flavor before baby spinach wilts into the mix, and then eight eggs get nestled right into the whole smoky, colorful situation and finished in the oven. The result is a hearty, protein-packed skillet that serves four without a grain, legume, or processed ingredient in sight — just real whole foods doing exactly what they're supposed to do. Sliced avocado alongside adds a creamy, cooling contrast to all that smoky heat. It's the kind of breakfast that holds you through a long morning and looks impressive enough to put in front of guests without any extra effort.
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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
- ½ tsp ground cumin
- ¼ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 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.
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