Categories: bacon, egg, breakfast, paleo

Ingredients

• 4 slices of bacon
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves of garlic, minced
• 2 cups of chopped broccoli florets
• 5 large eggs, beaten with a dash of salt and pepper

Directions

1. Heat two large pans over medium heat (we used a flat skillet for the bacon and a deeper frying pan for the vegetables).

2. Once hot, add the bacon to one pan and the olive oil to the other.

3. Cook the bacon, turning often, until crispy (about 6-8 minutes).

4. While the bacon is cooking, add the diced onions to your other pan and cook, stirring often, until translucent (about 3-4 minutes).

5. Add the broccoli and cook for about 3 minutes until it begins to soften.

6. At this point, your bacon should be nice and crispy. Remove it from the pan and pour all but about a teaspoon of the bacon grease into the pan with your broccoli. Set your bacon pan back on the pre-heated burner. You can also add in the minced garlic. Stir well. Cook for about 7 minutes, stirring occasionally.

7. Pour the eggs into the skillet you used to cook the bacon, which should still be hot. Let the eggs cook undisturbed until set, about 5-7 minutes. Once set, flip and let cook for 1-2 minutes on the other side.

8. Pour broccoli mixture over half of eggs and lay bacon slices on top. Fold eggs over and cut into two equal pieces using your spatula.

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