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…
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.
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…
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,
(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
“Keep It Paleo!”