BLT Breakfast Scramble

Yes, this recipe has breakfast in the title, and yes, we typically think of having eggs for breakfast only. We also probably don’t think of having salad on our plate for breakfast! 

But here’s the thing, you can have any type of recipe for any meal you want! You can have leftovers for breakfast, you can have breakfast-type foods for dinner, you don’t have to eat a sandwich for lunch – you can operate outside the box! 

This recipe is a wonderful breakfast option full of blood sugar stabilizing protein, fat, and fiber, but it’s also well suited for an easy lunch or dinner too! 

10 Minutes 1 Serving 7 Ingredients

Ingredients

• 2 Pasture raised eggs
• 2 Slices uncured bacon (No Nitrites or Nitrates – cooked and broken up)
• 1/2 Tomato (diced)
• 1/2 teaspoon Avocado oil
• 4 Romaine leaves
• 1/2 Avocado (sliced)
• Sea Salt & Pepper To Taste

Directions

1. Cook the bacon while you get everything out and chop.
2. Whisk the eggs in a bowl. Season with salt and pepper. Add the bacon and tomato and stir to combine.
3. Heat a skillet over medium-low heat and add the oil. Once the skillet is hot, add the egg mixture to the pan and stir continuously. Keep pushing the eggs around the skillet until fluffy and cooked to your desired consistency. Remove from the heat.
4. Place the romaine on a plate and top with the scramble. Top with avocado. Enjoy!

Notes

• Leftovers: Best enjoyed fresh. Refrigerate in an airtight container for up to two days and reheat the scramble in the oven or in a pan.
• More flavor: Add nutritional yeast, red pepper flakes or cheddar cheese if tolerated.
• Additional toppings: Dress the romaine with olive oil and lemon juice or your favorite dressing.
• Want it leaner? Use turkey bacon.