This recipe is full of rich, hearty flavors—perfect to start or end a cold, winter day.
SERVING SIZE: 1/4 portion
Makes 4 servings
- 5 thick slices of bacon, cut into 1-inch pieces
- 1 shallot, diced
- 2 garlic cloves, chopped
- 2 cups sweet potatoes, diced
- 3 cups Brussels sprouts, halved
- ½ cup dried cranberries (unsweetened for paleo)
- 4 large eggs
- Black pepper, to taste
- Preheat oven to 400°F.
- In a large, 12-inch cast iron skillet, cook the bacon over medium-high heat until crispy.
- Remove the bacon and set aside, but leave the rendered bacon fat.
- Add the shallot and garlic to the pan and cook until fragrant.
- Add the sweet potatoes and Brussels sprouts to the pan.
- Stir and cook the sweet potatoes until they’re zsoft and the Brussels sprouts have a few, brown spots. This can take several minutes.
- Stir in bacon and cranberries, then remove the pan from heat.
- Make 4 wells in the cooked mixture.
- Break one egg into each well.
- Place the skillet in the oven.
- Bake for 10 minutes, or until the eggs are set, but the yolk is still runny. (If you’re camping, cooking time may be longer over a fire. Be sure to keep it covered for best results.)
- Sprinkle with black pepper.
- Serve immediately!
|NUTRITIONAL INFO||PER SERVING|
|Calories||280 (100 from fat)|
|Carbohydrate||34g (5g dietary fiber, 14g sugar)|
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