Whole30 Bacon and Egg Breakfast Skillet
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Learn more →Ingredients
4 servings
- 6 strips sugar-free uncured pork bacon, cut crosswise into 1-inch pieces
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups baby spinach
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
- 8 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
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 crisp, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but about 1 tablespoon of the rendered fat from the skillet.
- 2
Return the skillet to medium heat. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
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