How To Make Paleo Bacon Breakfast
If you are a bacon lover and want to eat the paleo way, try this delicious paleo bacon breakfast recipe for size. It will keep you fuelled well up till lunch time and tastes fabulously tasty.
This is a tasty and simple recipe to make, I got this recipe and images from paleorunningmomma.com and I have to say that I have now made it a few times and love it very much.
It’s warm and hearty and to be honest, it feels like you are eating a regular fried breakfast but of course with a healthy paleo twist.
Paleo Bacon Breakfast Ingredients
- ½ large green plantain, peel removed
- 3 slices nitrate free bacon – sugar free – MUST BE SUGAR FREE
- 1 handful fresh kale, roughly chopped – add more if you like
- Sprinkle of fine grain sea salt
- Sprinkle of ground pepper – optional
- 1 egg – If you are in training or generally just hungry! – Use two, I do..
Breakfast Cooking Instructions
To start, peel a green plantain or buy it ready peeled, you’ll have to score the sides of the plantin and separate the peel with your thumb or a knife.
Chop the peeled plantain into small easy to manage thin pieces. It’s worth taking your time to get them nice and thin as they will crisp up better when they are nice and thin.
Also, ensure they are all roughly the same size so they cook through at the same time.
In a small – medium heavy skillet over medium heat, add the sugar free bacon pieces and stir as and when to evenly cook the bacon.
Once the bacon starts taking on the heat and starts to render fat, add the chopped plantain and stir for even cooking. You can add the plantain in at the same time as the bacon if you like it a little more well done.
Once your ingredients are taking on the heat and cooking, cover the pan, this will allow the bacon and plantain to cook together in harmony spreading their flavors,
Keep removing the lid to stir after about 30-60 seconds to prevent your creation from burning. I personally like mine a little crispy so I tend to deliberately let my bacon go crispy but it’s each to their own on how you like your bacon cooked.
Image courtesy of paleorunningmomma.com
Once the plantain and bacon begin to brown you can add the chopped kale to the skillet, stir well then cover the pan again with the lid, adjusting or lowering the heat to prevent burning if necessary. All pans are different so keep a steady eye of the recipe as it can change color rather quickly.
One quick tip on the kale, it cooks quickly when added so have a think of how you like your kale, I prefer mine fairly crunchy and crisp so I tend to put it in slightly later than normal.
After the kale has softened to your liking, remove the lid and give it a good stir. When your recipe is cooked to your satisfaction, simply sprinkle with sea salt to taste. – Side note, I tend to use a little salt with this recipe as there is plenty salt taste from the actual bacon recipe.
Either turn the heat off and or turn the heat down but cover the food with a lid to keep it piping hot while you cook an egg in a separate pan. You can use a dash of coconut oil and cook and egg or two in a few minutes.
If you wanted to be adventurous, you could add the egg to the recipe before you turn the heat off, basically just crack open an egg and cook it on top of your paleo bacon breakfast. Either way, once your egg is cooked to your liking, put the hash on a plate and top with your cooked egg, or if you are in a hurry, eat it right from the skillet. Enjoy!
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