Paleo Traditional English Breakfast
Indulge in a nutritious and satisfying start to your day with this Paleo Traditional English Breakfast, a delightful twist on the classic morning meal. Loaded with protein-packed sugar-free bacon, nitrate-free sausages, and perfectly cooked eggs, this recipe swaps out traditional grains and legumes for wholesome, Paleo-friendly ingredients. Fresh sautéed spinach, caramelized tomatoes, and earthy mushrooms bring a burst of flavor and nutrients, while creamy avocado rounds out this hearty breakfast plate. Ready in just 30 minutes, this low-carb, gluten-free breakfast is perfect for those embracing a Paleo lifestyle or anyone craving a clean and flavorful meal. Serve it up hot and savor a balanced and delicious way to fuel your morning!
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Recipe Information
Ingredients
- 6 slices Bacon (sugar-free, uncured)
- 4 links Sausages (Paleo-friendly, nitrate-free)
- 4 large Eggs
- 2 medium Tomato
- 8 oz Mushrooms (white or cremini)
- 4 cups Spinach (fresh)
- 1 large Avocado
- 2 tbsp Olive oil
- 1 tsp Sea salt
- 1 tsp Black pepper
Instructions
Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
Add the bacon slices to the skillet and cook until crispy, about 4-5 minutes per side. Transfer to a plate lined with paper towels to drain excess fat.
In the same skillet, add the sausages. Cook for 8-10 minutes, turning occasionally, until browned and cooked through. Transfer to the plate with the bacon.
While the bacon and sausages are cooking, slice the tomatoes in half and prepare the mushrooms by wiping clean and slicing them into thick pieces.
Add the mushrooms to the skillet with an additional drizzle of olive oil if needed. Cook for 5-6 minutes, stirring occasionally, until golden and tender. Season with a pinch of salt and pepper.
Push the mushrooms to one side of the skillet, and add the tomato halves, cut side down. Cook for 2-3 minutes until slightly softened and caramelized. Remove both the mushrooms and tomatoes from the skillet and set aside.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted. Remove and set aside.
Crack the eggs into the skillet (add a bit more olive oil if needed) and cook sunny-side-up or to your desired doneness, about 3-4 minutes.
Slice the avocado in half and remove the pit. Scoop out the flesh and slice into thick strips.
Assemble the breakfast on two plates: divide the bacon, sausages, mushrooms, tomatoes, spinach, and eggs evenly. Add the sliced avocado on the side. Sprinkle everything lightly with sea salt and black pepper for added flavor.
Serve immediately and enjoy your Paleo Traditional English Breakfast!
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 5009 mg | 218% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 13.0 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 344 mg | 26% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4053 mg | 86% | |
*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.
