Red Meat Allergy Friendly Whole30 Bacon Avocado Egg Bowl
About FigFig 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
2 servings
- 4 strips sugar-free uncured pork bacon
See all
C&H Pure Cane Granulated White Sugar 10LBDomino Sugar Pure Cane Granulated - 10 Lb
C&H Premium Pure Cane Granulated Sugar 4LB
Domino Sugar Pure Cane Granulated - 32 Oz
Imperial Sugar Granulated Pure Cane Sugar
Chef's tipTurkey bacon is leaner and cooks faster - watch it closely and add a little oil if needed. - 1 tbsp ghee
- 2 cups baby spinach
- ½ tsp garlic powder
- salt and pepper, to taste
- 4 large eggs
- 1 ripe avocado, halved, pitted, and sliced
- 1 lime, cut into wedges
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Lay the bacon strips in a large skillet in a single layer over medium heat. Cook for 4–5 minutes per side until the fat is rendered and the strips are deep golden and crisp. Transfer to a paper-towel-lined plate. Pour off all but about 1 tsp of the bacon fat from the skillet and reserve the skillet.
- 2
Return the skillet to medium heat. Add the spinach and garlic powder, season with salt and pepper, and toss with tongs for 1–2 minutes until the spinach is wilted and bright green. Divide the spinach between two bowls.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!