Pistachio Free Paleo Roasted Pepper Bacon & Egg Breakfast Skillet
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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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