Delectable Paleo American Breakfast Skillet – A Sensory Feast

Allergens

Eggs, Bacon

Ingredients

• 4 slices bacon, chopped
• 1/2 pound ground pork sausage
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup cherry tomatoes, halved
• 4 large eggs
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley
• Optional: hot sauce or salsa for serving

Instructions

1. In a large skillet, cook the bacon over medium heat until crispy. Remove from skillet and set aside. Reserve the rendered fat in the skillet.
2. Add the ground pork sausage to the skillet with the reserved bacon fat. Cook, breaking it into crumbles, until browned and cooked through.
3. Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook until softened, stirring occasionally, about 5 minutes.
4. Stir in the cherry tomatoes and cook for an additional 2 minutes, until they start to soften.
5. Make 4 wells in the vegetable mixture, then crack an egg into each well. Season with salt and black pepper, to taste.
6. Cover the skillet and cook over low heat for 8 10 minutes, or until the eggs are cooked to your desired consistency.
7. Remove from heat, top with crumbled bacon and chopped parsley. Serve immediately, with hot sauce or salsa on the side if desired.

Chef’s Insight

Use high-quality ground pork sausage for the best flavor and texture. Cook the vegetables until they are just tender to maintain their vibrant colors.

Notes

This recipe can be easily scaled up or down to suit your needs. Add avocado slices for an extra touch of creaminess.