Delectable Paleo Southern US Breakfast Skillet: A Flavor-packed Start to Your Day

Allergens

This recipe contains eggs, dairy (bacon), and tree nuts (almond milk). It is not suitable for those with egg, dairy, or nut allergies.

Ingredients

• 1 lb diced bacon
• 1 small white onion, chopped
• 1 red bell pepper, sliced
• 2 cups cherry tomatoes, halved
• 6 large eggs
• 1/4 cup almond milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 2 tbsp fresh parsley, chopped
• Optional: hot sauce or salsa for serving

Instructions

1. In a large skillet over medium heat, cook the bacon until crispy. Remove and set aside.
2. Drain all but 2 tablespoons of bacon grease from the skillet. Add the chopped onion and bell pepper to the skillet, sautéing until softened, about 5 minutes.
3. Stir in the cherry tomatoes and cook for an additional 3 minutes, or until they begin to soften slightly.
4. In a separate bowl, whisk together the eggs, almond milk, salt, black pepper, garlic powder, and paprika. Pour the egg mixture over the vegetables in the skillet.
5. Cook without stirring for about 2 3 minutes, or until the edges of the eggs start to set. Gently lift the edge of the egg mixture with a spatula to allow the uncooked portion to flow underneath. Continue cooking until just set but still slightly runny in the center.
6. Remove from heat and sprinkle cooked bacon and fresh parsley over the top. Serve immediately, optionally accompanied by hot sauce or salsa for added flavor.

Chef’s Insight

Cook the vegetables just enough to retain their crunch, and allow the eggs to set but remain slightly runny for a more enjoyable mouthfeel.

Notes

For a keto-friendly version, omit the almond milk and use full-fat coconut milk instead. Adjust the seasonings to taste, adding more garlic powder or hot sauce as desired.