During our Whole 30, one of our go-to breakfast options on weekends were bowls of delicious veggies, meat, and eggs. We usually only eat two big meals on weekend days, so this is larger and more filling than a breakfast we'd eat during the week. It fills us up and keeps us going until dinner.
Breakfast skillets are the “Weekend Special” here at the Grimmett Apartment. Simple and delicious.
- 1/2 lb of bacon, chopped
- 3-4 potatoes, diced
- 1 onion, chopped
- 1 hot pepper, chopped
- 1 tsp smoked paprika
- Salt and pepper to taste
Chop up the bacon and fry it in a large skillet over medium high heat. Remove it from the skillet when it is crispy, but retain the grease. Put in the diced potatoes and start frying them in the bacon grease, still on medium high heat. Flip them over after 10 minutes, turn the heat down to medium, and add in the onion and hot pepper. Fry for another 5 minutes, stirring occasionally. Add in the bacon back in and sprinkle the paprika, salt, and pepper over the top. Turn the heat up to medium high again and cook for another 8 minutes to crisp everything up.
I like to eat this with soft soft-scrambled eggs, but it is great on its own, too. Wash it all down with a strong cup of black coffee.
- Sausage instead of bacon
- Tossing in veggies you have left in the fridge that you don’t know what to do with
- Leeks or green onions instead of regular onions
- Adding kale
- Adding cumin for an entirely different flavor