A single serve Paleo breakfast skillet made with just three ingredients plus an egg! This crispy and savory breakfast skillet with plantain, bacon, and kale is the perfect answer to your savory breakfast craving. Full of crispy savory flavor and packed with nutrients. Grain free, Paleo, dairy free and Whole30 approved.
Let’s talk breakfast for a minute – you know by now I love the subject. There was a time, pre-Paleo, when I was all about sweet breakfasts all the way. I used to eat huge bowls of cereal with berries, bananas, honey, and almond milk. Then I’d eat another. Occasionally, I had eggs with toast – and the toast was always cinnamon raisin with butter and honey.
The only time I ever ate bacon with breakfast was if I was out to eat and assumed it would make me sick. I did always get sick, but I have a feeling the pancakes with syrup or stack of rye toast might have had something to do with that.
Anyway, I remember when I began eating Paleo I thought there was absolutely no way I could eat bacon, sausage, and potatoes in the morning without being sick later on. I actually recall waiting for it to hit and being REALLY surprised when it never did. In fact, after 2 weeks of eating breakfasts like this, it was apparent that I felt better than I ever had in my life – my digestion was improving along with everything else.
So, my crazy love for savory breakfasts was born, and has since just grown and grown. Sure, I love my breakfast bread in the afternoon, but, you’ll probably never catch me Instagramming it for my actual breakfast!
Sometimes, I have a savory/crispy craving in the morning – especially after a long run – so much so that even plantains and sweet potatoes seem too sweet. After my first long run for Boston training, I wanted something easy (of course), super filling, crispy, and savory.
So, I made this recipe! It uses a green plantain – which I typically reserve for chips and fries – but wanted to see what would happen if I let them hang with sizzling bacon in a pan for a little bit. Well, wonderful things happened! The bacon and plantains got nice and crisp, and I added kale for more crispiness and nutrients, too. A crispy fried egg completed this single serve paleo breakfast skillet in the best way possible! This recipe can easily be adapted to serve more than one by simply doubling the ingredients and using a bigger skillet. See? Everyone is happy!
Single Serve Paleo Breakfast Skillet – Bacon, Plantain & Kale
Single Serve Paleo Breakfast Skillet - Crispy & Savory Bacon, Plantain & Kale
Ingredients
- 1/2 large green plantain peel removed (you can refrigerate the other half for later use)
- 3 slices nitrate free bacon - sugar free for Whole30** - cut into pieces
- 1 handful fresh kale roughly chopped
- Sprinkle of fine grain sea salt
- 1 egg
Instructions
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*To peel a green plantain, you'll have to score the sides and separate the peel from the plantain with your thumb or a knife. You'll use half a large one for this recipe.
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Chop the peeled plantain into small thin pieces. They'll crisp up better when on the thinner side, although it's not incredibly important.
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In a small - medium heavy skillet over medium heat, add the bacon pieces and stir to evenly cook. When the bacon begins to render fat, add the chopped plantain and stir for even cooking.
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Cover the pan (the lid doesn't have to fit exactly) and allow the bacon and plantain to cook together, removing the lid to stir after about 30-60 seconds to prevent burning.
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Once the plantain and bacon begin to brown, add the chopped kale to the skillet, stir, and cover again with the lid, adjusting or lowering the heat to prevent burning if necessary.
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After the kale has softened, remove the lid and stir again. When the bacon, plantain and kale are all cooked and crispy, sprinkle with sea salt to taste. Turn the heat off but cover the lid to keep hot while you cook an egg in a separate pan (or however you want!)
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Once your egg is cooked, put the hash on a plate and top with your cooked egg. Enjoy!
Recipe Notes
**U.S. Wellness Meats sugar free pork bacon is seriously incredible and has been my go-to favorite bacon for years!
Favorite quick breakfast?
What’s your breakfast “history?” lol 🙂
Do you prefer veggies or fruit in the morning (or both?)
I like how you describe everything being crispy! That’s definitely the best kind of breakfast. My quick breakfasts include Applegate sausage and some fruit. They serve a purpose on busy days!
Love crispy eggs! Applegate or Aidells sausage are favorites too 🙂
I saw this on FB earlier and almost madeit for breakfast! Alas, no plantains. Next week it’s going on the list!
You’ll love it – nothing not to love!
This looks exactly like what Dave has been eating minus the green plantains. i think he will love that addition, can’t wait to have him try this!!
Ahh yes, they fry up really well with bacon!
This looks perfect like most (read:all ) your breakfast dishes 🙂 you really make me want to try plantain but it’s sooo rare here! I’m looking for it today again but I don’t have high hopes.
Thank you! I am definitely lucky to have a supply in most local stores here, although quality matters and only a couple of stores have really good ones regularly.
This looks soooo good! How can you ever go wrong with plantains and bacon?!
Agree – never!
Mmm bacon….that’s one of the few meats where I’ll make an exception and indulge. 🙂
I love savory breakfasts although I generally only really eat them on weekends when I have more time at the house or when we go out for breakfast. Then it’s almost always eggs, veggies, potatoes and cheese for me. 🙂
A great combo! I actually forgot that pre-paleo, my only real savory breakfast phase was pregnancy 🙂
This looks delicious! I love cooking in my cast iron skillet!
In college I used to eat a lot of bagels, muffins, anything easy to eat on the go which worked for me back then but now I can’t go a day with a green smoothie for breakfast! My body just craves it just like it used to crave blueberry muffins back in college!
I have yet to have a green smoothie but I’m always tempted when I see them! And once I bought cast iron it’s really all I cook in – love it 🙂
Hi Michele! I can’t seem to find plantains here (I live in Melbourne). I was wondering if you had anything else that you would recommend in place of the plantains? Thanks in advance!
I bought everything to make this recipe (minus the kale, ugh how did I forget the kale?!?) and made it this morning. I researched fried plantain recipes first, and decided to try a suggestion I read in the comments. Cut off the ends of the plantain and then microwave the entire fruit for two minutes on height, flip to the other side and the nuke for two more minutes. The plantain peeled super easily and fried up really well. Since I had some leftover butternut squash in the fridge, I steamed them until ‘al dente’ and then finished them with the plantain. Used sugar free turkey bacon. This version of the hash turned out fantastic! Thank you!
That sounds great! Glad it all worked out 🙂
This is the perfect healthy dish for the breakfast. And egg made this dish more delicious. I like this because I love all the ingredients. I will try this next weekend.