Tropical Paleo Hawaiian Breakfast Bowl
Discover our mouthwatering and sensory Tropical Paleo Hawaiian Breakfast Bowl recipe! This intermediate-level dish features a delectable combination of coconut bacon, fluffy scrambled eggs, fresh fruits, and almonds for the perfect start to your day. Enjoy this stunningly plated breakfast bowl that combines flavors, textures, and colors inspired by the beautiful islands of Hawaii.
Allergens
Eggs, Tree Nuts (Almonds)
Ingredients
- 4 slices sugar
- free bacon (for Paleo diets) 1/2 cup unsweetened shredded coconut 6 large eggs 1 tablespoon olive oil 1/2 teaspoon salt, divided 1/2 teaspoon black pepper, divided 1/4 cup diced pineapple 1/4 cup diced mango 1/4 cup blueberries 1/4 cup sliced almonds 2 tablespoons chopped fresh cilantro Optional: lime wedges for garnish
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Arrange bacon slices on the prepared baking sheet and bake until crispy, about 20 minutes. Remove from oven and set aside to cool. Once cooled, crumble into bite sized pieces. In a medium bowl, whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside. In a large non stick skillet, heat olive oil over medium heat. Add crumbled coconut bacon to the skillet and cook until fragrant and golden brown, about 2 minutes. Remove from pan and set aside. In the same skillet, pour in whisked eggs and cook over low heat until scrambled and fluffy, stirring occasionally, about 5 minutes. Season with remaining salt and pepper to taste. Set aside. To assemble, divide scrambled eggs between two bowls, followed by coconut bacon, pineapple, mango, blueberries, sliced almonds, and cilantro. Garnish with lime wedges if desired.
Chef’s Insight
Experiment with different fruits and nuts to create your perfect tropical breakfast bowl.
Notes
Ensure your ingredients are organic and gluten-free for the most authentic Paleo experience. Adjust seasoning to personal taste.