This one-pan breakfast is the kind of meal that makes waking up early feel completely worth it. Six strips of sugar-free uncured bacon get rendered until crisp right in the skillet, and that leftover fat becomes the flavor base for a colorful sauté of yellow onion, red and green bell peppers, garlic, and baby spinach. Smoked paprika and cumin pull everything together with a warm, smoky depth that makes the whole kitchen smell incredible. Eight eggs are nestled right into the vegetable and bacon mixture, then gently steamed under a lid until the whites are set and the yolks stay just a little soft — no flipping, no fuss. The whole thing serves four straight from the skillet, which means fewer dishes and a genuinely impressive table moment. Sourcing the right bacon is usually the trickiest part of a compliant breakfast, but this recipe calls specifically for sugar-free uncured pork bacon, so there's no guesswork about hidden sweeteners or additives. A handful of fresh parsley scattered over the top at the end adds a bright finish that ties the whole dish together beautifully.
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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.
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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