Bacon and Veggie Breakfast Skillet

Bacon and Veggie Breakfast Skillet: A Busy Mom's Quick & Healthy Breakfast

Mornings are hectic, aren't they? Between getting kids ready for school, packing lunches, and trying to squeeze in a quick workout before heading to work myself, the last thing I want to worry about is breakfast. That’s why I’ve become a huge fan of meal prepping – and this Bacon and Veggie Breakfast Skillet is my absolute go-to. It's Paleo and Whole30 compliant, making it a guilt-free way to start my day. And the best part? It takes less than 15 minutes to make on a busy weekday morning, or even less if you prep the veggies the night before!

This skillet is incredibly versatile. I love the combination of crispy bacon, tender potatoes, and sweet cherry tomatoes, but feel free to experiment with your favorite veggies. Onions and peppers are always a winner, but you can also add zucchini, mushrooms, or even some leftover roasted sweet potatoes for an extra boost of flavor and sweetness. The fresh dill adds a lovely herbaceous note that complements the savory bacon and potatoes perfectly. The addition of a squeeze of lemon at the end brightens the whole dish beautifully. The slight tanginess cuts through the richness of the bacon and ties all the flavors together in a surprising and pleasant way. I usually use Pederson's no-sugar bacon because I'm trying to reduce the added sugars in my diet, but any bacon brand you prefer will work just as well.

The beauty of this recipe lies in its simplicity and adaptability. It's a perfect example of how a healthy, delicious breakfast doesn't have to be complicated or time-consuming. I often double the recipe and store half in the refrigerator for a grab-and-go breakfast for my kids on a busy morning, giving them a protein rich start to their day at school. I also sometimes add this skillet to our weekly meal prep – it's great cold or reheated, making it a versatile option for lunch or even dinner!

Why this skillet is a lifesaver:

• Quick and easy: Ready in under 15 minutes, perfect for busy mornings.
• Healthy and nutritious: Packed with veggies and protein, it’s a satisfying and wholesome breakfast.
• Versatile: Customize it with your favorite veggies and spices.
• Meal-prep friendly: Doubles easily and reheats well.
• Paleo and Whole30 compliant: A guilt-free way to indulge in a delicious breakfast.

This Bacon and Veggie Breakfast Skillet isn’t just a recipe; it's a time-saving solution for busy people who still want to eat well. It's a simple recipe that consistently delivers a tasty and satisfying breakfast. Give it a try and experience a new level of efficiency in your morning routine. It’s so good, you’ll quickly find yourself making it again and again!

Serving Suggestions:

• Serve as is for a quick and easy breakfast.
• Top with a fried egg for extra protein.
• Serve with a side of avocado for healthy fats.
• Enjoy as a light lunch or dinner.

I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out for you. Happy cooking!

Step-by-step

• In a large pan over medium heat, add bacon and let cook
• Remove bacon from skillet, leaving bacon fat and add in potatoes
• Once potatoes start softening, add in onion, pepper, dill, salt and pepper
• Let cook 3-4 minutes until peppers are tender
• Add bacon back in, stirring to combine
• Add cherry tomatoes and spinach
• Stir and allow spinach to slightly wilt and tomatoes to soften, adding juice of 1/2 lemon into skillet while stirring
• Remove from heat and serve!