Tex-Mex Paleo Breakfast Skillet: A Flavorful Start to Your Day
A flavorful tex-mex breakfast perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 slices of nitrate
- free bacon 1/2 medium red onion, thinly sliced 1 small red bell pepper, diced 4 large eggs 1 ripe avocado, diced 1/4 cup fresh cilantro, chopped 1/4 teaspoon ground cumin Salt and black pepper to taste 2 tablespoons olive oil
Instructions
- In a large skillet over medium heat, cook the bacon until crispy, about 4 5 minutes per side. Remove from skillet and set aside.
- Add 1 tablespoon of olive oil to the same skillet. Cook onion and bell pepper until softened, about 3 4 minutes.
- Stir in cumin, salt, and black pepper, cooking for an additional minute.
- Crack eggs into a separate bowl, whisking them together. Pour over cooked vegetables and stir gently.
- Cook the eggs until desired consistency is reached, about 3 4 minutes.
- Place bacon on top of the egg mixture, and sprinkle with diced avocado and cilantro. Cover the skillet to let everything heat through, about 1 minute.
- Slice into quarters and serve immediately.
Chef’s Insight
Don't be afraid to adjust seasonings to your preference. This dish is versatile and can handle a bit more spice or salt, depending on your taste buds!
Notes
Feel free to customize this recipe with your favorite Tex-Mex ingredients or spices.