This is a quick and delicious weekday breakfast. Pre-dice the vegetables and make a quick breakfast that is worthy of the weekend. You’ll love the eggs cooked in the bacon pan, it packs them with flavor.
Bacon Tomato Scramble
- 4 Eggs
- 2 slices bacon (diced)
- 2 tbsp Tomatoes (diced)
- 1 tbsp Onion (diced)
- 1 tsp Fresh herb (such as Basil or Oregano)
- Sea Salt and Black Pepper (to taste)
Heat a medium skillet over medium heat.
Add the diced bacon and cook until crispy.
Drain ½ the bacon dripping. Retain the remainder.
While the bacon is cooking, whisk the eggs together. Stir in the tomatoes, onion and herbs. Season with salt and pepper.
Add the eggs to the bacon skillet. Cook over medium heat, stirring constantly to incorporate the bacon and scramble the eggs.
Cook until eggs reach desired consistency.
Garnish with fresh herbs and season with salt and pepper.
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