EGG MACRO BOWL
3 Tbsp Avocado oil, divided
2 Cups Mushrooms, diced
2 1/2 Cups Broccoli, chopped
2 Cups Sweet potato, diced
1 1/2 Cup Cauliflower, diced
1/2 tsp Onion powder
3 tbsp water
6-8 oz Uncured bacon (approx 6-8 strips)
First, the Veggies
Heat large frying pan with 2 Tbsp avocado oil on medium high. Add the mushrooms, broccoli, sweet potato, cauliflower, and onion powder.
Cover and cook for 4 minutes.
Remove the lid and stir.
Cover again and cook for 3 minutes.
Remove from heat.
While the veggies are cooking, prep and cook your scrambled eggs.
Crack the eggs into a bowl, add up to 3 tbsp water, and whisk with a fork or small whisk.
Heat small frying pan on medium heat with 1 tbsp avocado oil and add eggs.
As the eggs begin to set, gently pull the eggs across the pan with an upside-down spatula.
Preheat oven to 400° F.
Place bacon strips on foil lined baking sheet and bake for 15 minutes or until crispy.
When done, immediately remove from pan and place on a plate lined with a paper towel.
Now the fun part! Combine the veggies, eggs, and bacon (crumble the bacon over top of the veggies and eggs).
This makes 2 very large servings. My husband always finishes his, but I can never finish mine. If you've never oven cooked your bacon, just do it. You'll never go back to pan frying. I love to drizzle a little bit of sriracha sauce over top.