Whole30: Breakfast Skillet

For my first Whole30 recipe on my blog I figure I will start with the first (and most important) meal of the day, Breakfast.

I have heard a lot of complaints about Breakfast on the Whole30 diet, and it’s true that if you don’t like eggs, well there’s not a whole lot of options, but there are a lot more options than your simple omelette. This is a recipe that I have tweaked only slightly from a blog called Paleo Running Momma, her Breakfast Cauliflower Fried Rice looks amazing and I have made my own version on many a morning over the past few months.

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Ingredients:

    • 4 Slices Sugar Free, Nitrate Free Bacon, cooked and chopped
    • 2 Tbsp cooking fat (you can use the rendered bacon fat)
    • 8 oz Diced Cauliflower (pearl sized)
    • 1 small onion, diced
    • 1 small red pepper, diced
    • 6 oz shaved brussel sprouts
    • 2 tsp coconut aminos (optional)
    • Salt & Pepper to taste
    • 4 large eggs (2 per person)
    • Sliced green onion, for garnish
    • Frank’s Red Hot (optional)

Instructions:

    • Heat a 10″ skillet over medium high heat. Add bacon and cook until crisp. Once cooked remove bacon to a plate, let cool before chopping.
    • If using rendered bacon fat, pour off excess fat from pan, leaving about 2 Tbsp in the skillet. (if not, pour off all fat and replace with 2 Tbsp of preferred cooking fat)
    • Lower heat to medium and add the onion, cook until softened. Add the pepper and continue to cook another minute, stirring.
    • Add the Brussel Sprout shavings, salt and pepper and stir. Cover skillet for about 30 seconds to soften sprouts.
    • Uncover to add the bacon, cauliflower pearls and coconut aminos. Cook, stirring, for another minute.
    • Lower the heat Low and create a groove in your veggies to make room for your eggs (1 groove for each egg). Crack an egg in each groove, then cover the skillet and cook, about 2 minutes for a runny yolk. Add fresh ground pepper to eggs.
    • Remove from heat and garnish with sliced green onion
    • Divide up eggs and veggies evenly on plates and serve with Frank’s Red Hot

 

Meal Prep Option:

If you’re cooking for one, follow recipe up until the point where you add the eggs. Before adding your eggs take out 1/2 – 2/3 of your veggies and store in your fridge for another meal time. When its time to reheat, just add your veggies back to your skillet and heat for a few minutes before adding your eggs.

I have loved making this dish in the morning, and it is super simple. Feel free to get creative yourself, throw in your own favorite veggies and seasonings and don’t stress if you don’t have all the ingredients on hand. I find it easy to keep bacon, eggs, brussel sprouts (I buy them already shaved at the store) and cauliflower in the house at all times, and those are really the main ingredients to this dish, any other veggies are an added bonus.

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