Simplicity is the key word on weekday mornings. With the hubby and I heading out to work, the big kid rushing off to school while the little one is home with our caregiver and my days switching between working in the kitchen to working in front of my computer, I don’t have much capacity for creativity or taking orders like a line cook.
So, I’ve streamlined breakfast during the week with only slight variations for a change in flavor and the seasons.
Something green, something with acid, something with protein and at least one (if not two) fat sources. The BLTA breakfast bowl is the perfect combination of flavors with dense whole food nutrients to get everyone started off right.
My hubby gets a potato with his.
My daughter has hers deconstructed. (she’s a separatist)
My son just eats what’s in front of him (who knows how long that will last)
And me, I take it just the way I’ve written it.
It’s all cooked in the same pan.
Now, let me tell you my secret to make this happen even faster on the weekdays…
I only cook bacon once a week.
Assuming bacon is one of your love languages (it’s one of mine), you may have a “love to eat it, hate to cook it” relationship with it. A couple of years ago, I started cooking it all on Sunday Prep Day along with the rest of my meal prep and just reheating it during the week (or eating it cold, which is an awesome snack). I cook about a pound a week and store it in the fridge in a pyrex, then I pour the fat into a mason jar and store it in the fridge to use as a cooking oil. #soamazing
All ingredients listed can be purchased from the Local Rhoots Grocery, those in *BOLD can be requested in our special request section and included in your order. Thank you for your support and we hope you find inspiration in our content.
INGREDIENTS (5-8 servings depending on portion size)
1-2 Bunches Kale
1-2 PKG Uncured Bacon (no sugar)
*1 Pint Cherry Tomatoes
1 Dozen Eggs
TIP: the ingredients listed above are meant to give you 4-6 breakfasts depending on individual serving size. Whether you cook them all at once to serve a family, or one serving at a time if you’re solo doesn’t matter; these items will live happily in your fridge all week.
Heat a large sauté pan over medium heat. Using kitchen scissors, cut the bacon into ½” – 1” pieces right into the hot pan. Cook until crispy, then transfer to a plate.
Pour bacon and fat into a Pyrex (glass) container with lid for future cooking uses. Refrigerate up to 7 days.
Rough chop ¼ – ½ of a bunch of kale per person. Take out ¼ – ½ cup cherry tomatoes per person.
Heat a large sauté pan over medium heat, scoop out 1 TBS of cooked bacon with fat into the pan and heat until sizzling. Add the kale and tomatoes, sauté for 3 minutes.
Transfer kale, tomatoes and bacon to a bowl and return pan to the stove.
Fry the number of eggs desired and top the kale with them.
Add ¼ to ½ an avocado to each bowl as desired. Serve!