Paleo Full English Breakfast
Indulge in the hearty and wholesome flavors of a *Paleo Full English Breakfast*, a healthier twist on the classic British morning feast. This protein-packed recipe features crispy thick-cut bacon, sunny-side-up eggs, sautéed zucchini, golden mushrooms, and wilted spinach, all paired with fresh slices of ripe tomatoes and creamy avocado for a nutritious balance. Crafted with real, whole foods and seasoned with sea salt, black pepper, and a sprinkle of fresh parsley, this paleo-friendly breakfast is dairy-free, gluten-free, and bursting with flavor. With just 10 minutes of prep and 30 minutes of cooking, it’s a satisfying, quick-to-make meal perfect for powering your day. Whether you're following the paleo lifestyle or simply craving a clean, savory start to your morning, this recipe serves as a nourishing and vibrant option that's as delicious as it is guilt-free.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 slices thick-cut bacon
- 4 large eggs
- 200 grams organic mushrooms
- 2 medium ripe tomatoes
- 100 grams spinach
- 1 medium zucchini
- 1 large avocado
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil.
Add the bacon slices to the skillet and cook until crispy, about 5 minutes per side. Transfer to a plate lined with paper towels to drain.
Meanwhile, slice the mushrooms and tomatoes. Dice the zucchini. Halve the avocado, remove the pit, and slice into wedges.
Using the same skillet with bacon drippings, add the mushrooms and sauté for 5-7 minutes until golden brown and tender. Season with a pinch of sea salt and black pepper. Transfer to a serving dish.
Add sliced zucchini to the skillet and sauté for 5 minutes until softened. Add spinach and toss until just wilted. Remove from the pan and set aside.
Carefully crack the eggs into the skillet, and cook sunny-side up or to your preferred doneness. Season with salt and pepper.
While the eggs are cooking, arrange the sliced tomatoes and avocado on serving plates along with the cooked vegetables and bacon.
Carefully place the cooked eggs on the plates, garnishing with freshly chopped parsley.
Serve hot and enjoy your hearty Paleo Full English Breakfast!
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 7.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 157 mg | 12% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1921 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
