I am not really a morning person, let alone a "Let's get up and create a large meal to start the day" kinda girl. Just not my jive. I'm more of a 'sip on a cup of tea' till my brain joins my body for the day, or at most a smoothie, but I rarely drink mine before 10am. Although, baked goods, mmhmm, muffins, cookies, yep those tempt me first thing in the morning 😊
Today's recipe could easily be used for breakfast or dinner. Since I still love breakfast foods, we tend to eat breakfast for dinner, or even lunch, pretty regularly. And lets just add that in no way am I a food blogger, so hopefully the food posts don't disappoint too much, but really as long as it tastes good, hopefully you'll forgive the presentation.
I had a friend request some recipes that used leafy greens. After all, their nutritional benefits are extensive. Including:
•alkalizing - your body's natural state to maintain health
•full of B vitamins - which must be gotten from an external source and impacts basic cell function
•fiber - keeps up gut motility
•fat burning - converts fat storing cells into fat burning cells
•good for your heart - influences blood pressure, blood viscosity, regulates cholesterol and triglycerides
•high in antioxidants - protects from disease causing free radicals, sun protection
•feeds your microbiome - the bacteria that keep your gut healthy
And I could keep going! Just be sure to eat a variety. Too much of one kind can eventually cause a problem if there are no other types consumed.
Sweet potatoes are a carb source, but their low glycemic level and high amounts of vitamin A make them an excellent food to occasionally add to your meal plan. The beta carotene is a great source of antioxidants which help protect your skin from damage and acts as a natural sunblock.
I get my bacon from Butcher Box. They have organic and grass fed meats that are shipped directly to your home. Their bacon is nonGMO which I love, and delicious cause, well, it's bacon!
If like me, you cannot eat eggs, or are on the 2 week Clean Skin program, then just skip the eggs and scoop the rest of it onto a salad. Trust me, it's delish too.
Bacon and Eggs with Sweet Potatoes
1 package of bacon
3 Tbs of oil, avocado, refined coconut, or the bacon grease (recommended)
3 large sweet potatoes, peeled and chopped into approx 3/4 inch pieces
1 small onion diced
1 cup frozen spinach
6 eggs or many as you need
1/2 tsp paprika
Salt and pepper to taste
3 scallions chopped into little pieces
Cook bacon in same skillet you will cook the rest of the meal in.* When bacon is cooked, save grease in skillet and add sweet potatoes and onion. Cook at medium to medium high. Sauté until potatoes begin to soften. Add spinach. At this point if potatoes are beginning to stick, add more oil or even a 1/4 c of water which will cook them more quickly if you cover them. Continue cooking until potatoes are nearly done. Before the potatoes are fully cooked through, give one last good stir, then create small wells throughout the skillet to drop eggs into. Add eggs, do not stir, cover with lid and cook until eggs are cooked to your preference. Top with scallions and bacon and serve. Salt and pepper to taste. I also added a dash more paprika.
*I cook my bacon on a baking sheet with parchment paper in the oven at 425°F It takes approximately 15 minutes. I save the grease and use it for lard for future recipes.
So give it a try and let me know what you think!
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