This “bacon burger & fries” Paleo breakfast bake combines savory, crispy bacon, grass-fed ground beef and crispy sweet potatoes with greens and baked eggs. Whole30 friendly, good for any meal!
I surprise myself all the time with recipes I have actually NEVER made for the blog. Does that make any sense? No, not really.
Let me explain. I often assume I’ve turned my favorite meals – the ones I eat at least once per week – into “official” blog recipes, simply because I make them for myself all the time. And then it dawns on me – the “recipe” was never actually posted – and I only realize it when I search for it and find NOTHING.
I admit, this annoying phenomenon happens all the time with burger recipes and burger-related recipes. I eat burgers a lot – this is a fact. They are BY FAR my family’s favorite thing to eat. In fact, when I asked everyone what they wanted me to cook for dinner on our first night back from California, everyone screamed “burgers” in unison with zero hesitation.
None of the kids were loving the skinny bread-wrapped burgers they ate on the trip. In fact, Drew refused to eat any buns at all – my kids are “first generation Paleo” and don’t even understand the concept of a burger with a bun.
I could go on about the burgers! In short, I WILL say that during the months of January/February you will most likely see me playing burger-catch-up (haha, like ketchup) with all the burger recipes that SHOULD have been posted way back when, but weren’t. We like them, we eat them, and we share them – that’s what the blog is all about 🙂
But back to this recipe – a “deconstructed” bacon burger & fries turned Paleo breakfast bake. Among my favorite parts of eating Paleo are burgers, bacon, Japanese sweet potatoes and eggs. In fact, my breakfasts, lunches, and dinners usually involve some combination of those foods along with some sort of green. Does comfort food get any better? I admittedly say that all the time. Oops. I promise you I mean it each and every time I say it!
This bacon burger Paleo breakfast bake might not be the quickest recipe, BUT your patience will be well worth it in the end. Make sure you roast your sweet potatoes with plenty of “breathing room” so each piece gets nice and crispy. Whether you’re making this recipe or any other, space between the potato chunks is the key to crispy on the outside, soft on the inside, flavorful sweet potatoes.
You wind up with nice and crispy roasted sweet potatoes, crispy bacon, ground beef sautéed with onions and mushrooms, a bit of spinach and eggs baked to perfection. This meal is great any time of day, Whole30 compliant, filling, packed with flavor and nutrient dense.
Unlike a regular old burger & fries, this breakfast bake holds up well as leftovers, so you can take it to work for lunch and reheat. You can also make it the night before and simply bake the eggs into it in the morning! Ready to cook? Let’s get started!
“Bacon Burger & Fries” Paleo Breakfast Bake {Whole30}
"Bacon Burger & Fries" Paleo Breakfast Bake {Whole30}
Ingredients
- 1 large sweet potato I used a large Japanese sweet potato - white inside purple outside
- 2 tsp olive oil for roasting + sea salt and pepper
- 6 slices nitrate free bacon sugar free for Whole30**, cut into bite size pieces
- 1/2 lb grass-fed ground beef 85% lean
- 1 small onion chopped
- 1/2 cup chopped mushrooms
- 2 large handfuls fresh spinach chopped
- 4 large eggs
- generous pinch sea salt and pepper
- slices scallions or chives for garnish optional
Instructions
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Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. Scrub (or peel) your sweet potato and cut it into 3/4" chunks.
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Toss with the 2 tsp olive oil and sprinkle with salt and pepper, than arrange on the parchment lined baking sheet (or 2 sheets) in a single layer with none touching each other. This allows them to crisp up nicely instead of steam! Roast in the preheated oven for about 35 minutes or until soft on the inside and crisp outside.
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While your sweet potatoes are roasting, heat a large, oven proof skillet (I used my favorite cast iron one) over med/med-hi heat. Add your bacon pieces to the skillet and cook, stirring to evenly brown, until about 2/3 of the way done*
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Add the onions to the bacon and continue to cook until the onions are translucent, then add the ground beef (crumbled), mushrooms, salt and pepper and continue to cook, stirring until the mushrooms soften and the beef browns.
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Stir in the spinach, then remove from heat. Once the potatoes are done, add them to the skillet and gently toss to combine.
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Lower the oven heat to 400 degrees. Use a spoon to create 4 small grooves in the mixture (for the eggs), then carefully crack each egg into a groove. Sprinkle with a bit more salt and pepper, then bake in the 400 degree oven for 10-15 minutes or until the eggs are baked to preference.
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Serve for any meal and enjoy! Garnish with chives or scallions if you like.
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If you make ahead of time, you can cook everything except for the eggs, then add the eggs before serving and bake until the eggs cook through. Enjoy!
Recipe Notes
*Depending on how much fat has rendered, you can drain a bit at this point, keeping some to sauté the onions and mushrooms.
**My favorite Whole30 compliant bacon is from U.S. Wellness Meats
Nutrition
Want more Whole30 friendly meal ideas? Try one of these!
Chorizo Pizza Hash with Baked Eggs
Paleo & Whole30 Breakfast Casserole
Tell Me!
Favorite savory comfort food?
Sweet Potato Fries or “regular”?
I love this recipe, attractive and balanced. I make a note to do it when I can with great interest.
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