Paleo Nick here, coming to you live from Power Monkey Camp 4.0!!!

It’s been a wild couple of days feeding 160 athletes and staff in the backwoods of Tennesee, but I didn’t let that stop me from delivering this super simple recipe to help mix up your breakfast routine!

I’ve been toying with this Bacon Crusted Breakfast Pizza for quite some time and my buddy, Shane Geraghty, encouraged me to share the recipe. I have also added this to my video list, so be sure to watch for that…

Okay, it’s nearly midnight and I have to be back to the kitchen by 5:00AM, so here goes nothin…

I started with 9 strips of bacon in a 14″ non-stick pan over medium-high heat. You can use a cast iron skillet as well and can choose any amount of bacon that will fit in one layer of whichever pan you choose. You can overfill it at the start as it shrinks down. Mine looked like this. Oh yeah, and I’ll share one caveat, the lighting in the kitchen here in the backwoods of Tennesse isn’t awesome, but I end strong by taking my meal outside, so hold tight and thanks for understanding…

Allow the bacon to cook through on the first side before flipping. You are only going to flip it once, so let it crisp up nicely as the fat renders. When I flipped mine, it looked like this…

You can see the fat bubbling through and a nice caramelization on the left side of the pan. The stuff on the right could go a little longer, but I’m not one to complain about bacon whether limp or crisp. You follow? The main thing is to crisp it up to the point you like and move on from there. The next step is to remove most of the rendered fat from the pan. I do this by tilting the pan to the side and spooning the fat out into a small stainless steel bowl.

Then, I take a dozen eggs.

And, I start cracking them over the bacon making sure to keep the yolks intact. I had one casualty out of the 12, which isn’t bad. But, any Culinary Ninja worth his/her kosher salt should be able to go 12 for 12…
The pan should be hot enough so that the whites begin to set immediately. From that point, you are simply managing the heat and seasoning the top with black pepper. You want to achieve a crisp crust all along the bottom, but don’t want to burn it. Manage the heat so that all of the white is set just as the crust is crispy and crunchy. Making several of these pizzas will teach you how to do this.

As the pizza cooks, bubbles are a good sign. This means that you have the heat right where you want it. Above, you can see that I’ve now seasoned the top liberally with black pepper and that bacon is billowing…When the pizza is done, the whites will be completely set, like this…

You can now see my broken yolk, which provides a good variety of yolk options from sunny side up to fully cooked. Whoever you cook this for is going to love you for life!

Once the white is set, use a rubber spatula to loosen the crisp under crust completely. The pizza should now move freely when you shake the pan back and forth. Use the spatula to slide the pizza out of the pan onto a cutting board.

Now that we’re on the cutting board, use a chef knife to cut the pizza into 8 slices. This will give you 1.5 eggs per slice and 3 eggs per two slices. You follow? Now, stick with me. This is where I head outside and it gets good.

I transferred two slices to a plate and overlapped them a little like this…

I then busted out the hot sauce, some guacamole we had prepared, a slice of lime and some cilantro for super-fly, ultra-fresh garnish effect, I headed outside and this is what I saw…

BOOM!

Doesn’t get much easier, or tasty, than that!

One more look in case you don’t like that one…

Alright guys, the morning is drawing nearer by the minute, so I’m going to hit the hay. We’re cooking Chorizo and Yam Breakfast Pie for 160 people in the morning, so I need to get some sleep.

I hope that you give this recipe a try. Focus on eating real foods at every opportunity, and when you are unable to do so, rely on SFH’s awesome supplements to fuel your active lifestyle.

Have a great week and put this on your prep list for the weekend…

Your Pal Always,

Paleo Nick

(Lucky to work with people awesome people like Tony, Heather and Paleo Dale… This picture was taken this morning as we whipped up 900 eggs and a large batch of guac for the happy campers…)

Bacon Crusted Breakfast Pizza

Ingredients:

  • 9 slices of bacon
  • 12 eggs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Cilantro, lime wedges, hot sauce, 60 sec Guac, as optional garnishes

Preparation Instructions:

  1. Place a 14″ non-stick pan or cast iron skillet over medium-high heat. Add bacon to cover the bottom of the pan, overfilling a little because the bacon will shrink.
  2. Allow the bacon to cook through on the first side before flipping. You are only going to flip it once, so let it crisp up nicely, then flip.
  3. The next step it to remove the rendered fat from the pan. I do this by tilting the pan to the side and spooning the fat out into a small stainless steel bowl.
  4. Crack your 12 eggs over the “bacon crust”, doing your best to keep the yokes intact. The pan should be hot enough so that the whites begin to set immediately. From that point, you are simply managing the heat and seasoning the top with black pepper. you want to achieve a crisp crust along the bottom, but don’t want to burn it. Manage the heat so that all of the white is set just as the crust is crispy and crunchy.
  5. Once the white is set, use a rubber spatula to loosen the crisp under crust completely. The pizza should now move freely when you shake the pan back and forth. Use the spatula to slide the pizza out of the pan and onto a cutting board. (Use a chef knife to cut the pizza into 8 slices)
  6. Place two slices on a plate and garnish with cilantro, lime, hot, sauce, guac, etc.

“Keep It Paleo!”

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