Ingredients
- 3 cups peeled and chopped carrots
- 1 tbsp olive oil for roasting + salt and pepper (for roasting)
- 6 slices bacon - sugar free if desired cut into pieces
- 3/4 lb grass fed ground beef - 85% lean
- 1/2 small onion diced
- salt and pepper to taste
- 3-4 eggs
- Thinly sliced scallions for garnish
Instructions
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Preheat your oven to 425 degrees. Toss your chopped carrots with the olive oil plus salt and pepper, and spread them out on a large parchment paper lined baking sheet in a single layer. Roast in the preheated oven about 25 minutes or until soft and golden brown.
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While the carrots roast, heat a large oven proof skillet (I used cast iron) over med/med-hi heat. Cook the bacon in the skillet in a single layer, until about 2/3 of the way done.
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When the bacon is 2/3 done, drain half the fat (reserve at least one tbsp), add the diced onions and stir.
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Once onions begin to soften, sprinkle the ground beef into the pan, add salt and pepper to taste, and stir and cook, breaking up lumps to evenly brown.
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Once evenly browned, remove from heat.
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When the carrots are done, remove from the oven and lower the oven temp to 400 degrees. Add the carrots to the beef/bacon mixture, and create grooves for the eggs. Crack each egg into a groove, and place the skillet in the oven.
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Bake the eggs until they're cooked to preference - about 10-15 minutes for me. Remove from oven, and serve with sliced scallions for garnish, over greens or alone.
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Enjoy!