Bacon Stir-Fry Breakfast
Nutrition per serving
| Calories | 326 kcal |
| Protein | 27.2 g |
| Carbs | 25.5 g |
| Fats | 14.6 g |
| Saturated Fat | 2.7 g |
| Monounsaturated Fat | 8.6 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 7.7 g |
| Fiber | 8.4 g |
| Sodium | 895 mg |
Ingredients
| Back Bacon | |
| Onion | |
| Sweet Potato | |
| Squash, summer, Zucchini, Courgette includes skin | |
| Avocado | |
| Black Pepper |
1. Cut the sweet potato and zucchini into small chunks.
2. Finely dice the onion.
3. Dice the avocado.
4. Cook chopped bacon in a medium skillet over medium-low heat. Drain fat when done and set bacon aside.
5. Meanwhile, heat a large sauté pan over medium-high heat. Add 1 Tbs of drippings from the bacon pan, onion, and sweet potato.
6. Stirring often, sauté until onions begin to turn translucent and sweet potato softens slightly (about 10-15 minutes).
7. Add zucchini to the sweet potato mixture
8. Combine bacon and vegetables. Season with freshly ground black pepper, and top with avocado to serve.