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Eggs and Bacon Breakfast Bowl

average rating is 3 out of 5, based on 150 votes

Pair with a side of fresh berries for natural sweetness and fiber.
Add a small handful of arugula or mixed greens for extra nutrients.
Serve with a cup of herbal tea or black coffee for a balanced meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

280 Protein

31 Fat

10 Carbs

6 Tags:

low carb breakfast high protein meal diabetic-friendly recipe turkey bacon breakfast eggs and bacon bowl healthy meal prep weight loss breakfast keto-friendly breakfast

Ingredients

4 large eggs (organic, pasture-raised)
4 slices turkey bacon or Canadian bacon (pasture-raised, nitrate-free)
1 cup spinach (organic)
1/2 cup cherry tomatoes, halved (organic)
1/4 cup red bell pepper, diced (organic)
1/4 cup red onion, finely chopped (organic)
1 tsp olive oil or avocado oil
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp smoked paprika
1/4 avocado, sliced (optional, for healthy fats)

Directions

Cook the bacon: In a skillet over medium heat, cook the turkey bacon or Canadian bacon until crispy. Remove and set aside.
Sauté the vegetables: In the same skillet, heat 1 tsp of olive oil and add onions, bell peppers, and spinach. Cook for 2-3 minutes until softened.
Scramble the eggs: In a bowl, whisk the eggs with sea salt, black pepper, garlic powder, and smoked paprika. Pour them into the skillet with the vegetables. Stir continuously until eggs are fully cooked but still fluffy.
Assemble the bowl: Divide the scrambled eggs between two bowls. Chop the bacon into bite-sized pieces and sprinkle over the eggs. Top with cherry tomatoes and optional avocado slices.
Serve warm and enjoy!