Fructose Free 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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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