• 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

  • 4 Eggs

  • 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.

  • Bacon

  • 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.

  • Combine

  • 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.