Breakfast Bowls
Breakfast Bowls
My husband and I make these breakfast bowls very regularly - they are easy to whip up with a moment’s notice, they’re hearty, and they have a good amount of protein. Sweet potatoes, eggs, bacon, herbs, and kimchi. Delicious and hearty! Plus they are Whole30 friendly!
Makes: 2 servings
Ingredients:
1 sweet potato, diced
Avocado oil
Salt and pepper to taste
4 pieces sugar-free turkey bacon
2 pieces pasture-raised, sugar-free bacon
5 eggs
1 tbsp chopped cilantro
2 tbsp chopped scallions
2 heaping scoops kimchi (fermented - my favorite brand is Cleveland)
Method:
Toss the diced sweet potato with avocado oil, salt and pepper. If you have an air fryer, you can air fry at 390 degrees for 10 minutes, tossing halfway through. If not, use a toaster oven or oven at 400 degrees for 15-20 minutes.
Meanwhile, cook the turkey bacon and bacon together in a pan until crispy. Discard most of the fat, then add in the eggs and a pinch of salt. Soft scramble them. (NOTE: if you’re not using pasture-raised bacon, do not cook in fat - discard all fat and use avocado oil or ghee to cook your eggs. Toxins are stored in animal fat, so unless you’re eating a healthy animal, do not eat their fat!)
Assemble your bowl: sweet potatoes, eggs, bacon, cilantro, scallions, and kimchi.
NOTE: You could pre-prepare the sweet potatoes, bacon, and herbs in advance so you’re just cooking the eggs to assemble the bowls each morning.
