Low Sodium Whole30 Bacon and Egg Breakfast Skillet

Total time30 min

Prep time10 min

Cook time20 min

Low Sodium Whole30 Bacon and 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 sugar-free uncured pork bacon, cut crosswise into 1-inch pieces
Kansas City Steak Bacon Flight (Approximate Delivery is 3 - 8 Days)
See all
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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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.

Want the full recipe?

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