My mom always used to sing “Wakey Wakey, Eggs and Bakey” to me to wake me up for school, but when I would pull myself out of a deep dream and drag myself up the stairs, there would only be cold cereal. Sad story, I know.
Servings : 6
Ingredients
- 5 oz baby spinach
- 1 red bell pepper diced
- 1 Tbsp unsalted butter
- 12 egg
- salt to taste
- pepper to taste
- hot sauce to taste
- 1 lb uncured bacon
Instructions
Eggs
- Heat butter in a nonstick skillet. Add bell peppers. Sauté peppers for 3 minutes. Add spinach. Sauté 3 minutes or until spinach is wilted. While vegetables are cooking, add eggs to a bowl. Beat with a whisk or a fork until frothy. Add eggs to vegetables in pan. Cook 4-6 minutes, stirring frequently, or until eggs are cooked through. Add salt, pepper, to taste. Serve with hot sauce, if desired.
Bacon
- Preheat oven to 400. Line baking sheet with parchment paper. Arrange bacon in a single layer on parchment. Bake at 400 for 10-20 minutes or until desired crispness.(Reserve 4 slices for meal 2.)
Notes
NOTE: Cook eggs in olive or coconut oil for dairy free
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