This recipe makes enough to feed 8 people, but I recommend making a big batch and dividing it into individual containers for breakfast all week long. Don't feel limited to the veggies listed below. The sky is the limit. Use whatever you happen to have.
Prep Time:10 minutes |
Cook Time:30 minutes |
Ready In:40 minutes |
Ingredients:
- 16 strips of bacon (reserve 4 Tbs. bacon grease)
- 1 yellow onion (diced)
- 2 large cups kale, chard or spinach (chopped)
- 4 clove(s) garlic
- 16 farm-fresh eggs
Instructions:
Cook bacon. Remove from pan and put on paper towel to absorb extra oil. Crumble bacon when cool, and set aside.
Drain pan of all but a coating of bacon grease.
Sauté onion in bacon grease until slightly translucent. Add garlic and chard to pan, and continue to cook until tender. Remove to two plates.
With the pan still hot, cook the eggs over easy in the leftover juices of the sauté.
When the eggs are cooked, layer them on top of the vegetables.
Top with crumbled bacon.
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