The Breakfast Skillet: Our Go-To Dairy-free, Egg-Free, Gluten-free Morning Food

The Breakfast Skillet: Our Go-To Dairy-free, Egg-Free, Gluten-free Morning Food

Mmmm, a hot breakfast. Nothing wakes me up more than the smells of sizzling bacon, onions, and the seasoned vegetables that make up this breakfast skillet. Clearly this dish is one of my favorite b...

Ingredients

  • 2 stalks of green onion (I just used the green parts today but the white parts are great to use in this too, add them when the carrots are added)
  • 1 carrot, sliced into rounds
  • half a medium-sized sweet potato (maybe a half cup when chopped into cubes)
  • quarter of a large sweet onion, rough chopped so the pieces are about half and inch to an inch (maybe a quarter cup when chopped)
  • a handful of frozen spinach (it was cold out and I didn’t want to go to the garden to get fresh leaves – so lazy!)
  • 3 slices of bacon, sliced into about 1-inch pieces
  • 3 small/medium garlic cloves, crushed and diced (about two tablespoons)
  • a couple twists of black pepper from the grinder
  • a teaspoon or two of pink Himalayan salt
Read the whole recipe on Nourishing Rainbows