If you are looking for other paleo breakfasts, you may want to take a look at paleo apple cinnamon coffee cake, Breakfast Taco Meal Prep Scramble, or (my personal favorite)
You can never have too many one pan, 30 minutes or less meals in your back pocket. I live for meals like this and this one is husband approved and healthy!
Maybe your husbands are different, but when I start to explain what he’s eating and I start with bacon and then get to spinach and butternut squash I can actually see the excitement fade from his face. Don’t get me wrong, he’ll eat anything I make. But words don’t describe how crazy delicious this skillet recipe is. Once he actually sat down to eat it, he wanted more! Because bacon makes everything better.
EGG FREE HEALTHY BREAKFAST
This recipe is one that we’ve enjoyed for any meal. It is great for meal prep! It will stay good in the fridge for up to 5 days. I love making a big batch of this and dividing it out into meal prep containers and grabbing one in the morning. It makes a fantastic Whole30 breakfast that is egg free.
It’s all about the bacon in this recipe! A quick tip with chopped bacon, chop it after you cook it. Have you done the chopping of the slimy bacon (use kitchen shears if you must!) and then you cook it and you have to spend a couple stressful minutes trying to fish all the tiny pieces of cooked bacon out of the drippings before they burn?
I think it’s so much easier to get an even cook on the full slices of bacon, pull them out and let them cool on a paper towel lined plate. Then chop them up to add it back to the recipe. So. Much. Easier.
SKILLET HARVEST VEGGIES
Butternut squash, onions, apples, and lots of spinach make for a big skillet of hearty, nutritious, goodness. These veggies provide more than enough Vitamin A than you need for the entire day. Not to mention, tons of Vitamin C, iron, magnesium, and vitamin C.
These cook in just the bacon drippings, so extra fat needed. It’s one of my favorite ways to cook veggies!
GREAT FOR TURKEY LEFTOVERS
If you’re trying to make something healthy after recovering form an over indulgent Thanksgiving (ahem…this guy), this is a great way to use some of those Thanksgiving leftovers.
Or if you want to grab a rotisserie chicken from Costco, you’re still good to go! No matter how you get the chicken or turkey, you are going to have a ton of protein in this dish! I try to get as much protein as I can in my main meals, because my snacks are usually higher in carbs or fats. The harvest skillet has 45 grams!
Whole30 Harvest Skillet
What You Need
- 5 slices bacon ((no sugar added))
- 1 small yellow onion (, diced)
- 3 cups butternut squash (, peeled and cut into 1/2-inch cubes)
- 1 apple (, cut into 1/2-inch pieces)
- pinch nutmeg
- pinch cinnamon
- 2 cloves garlic (, minced)
- salt and pepper
- 6 cups spinach or kale (, roughly chopped)
- 16 ounces cooked chicken or turkey breast (, shredded (about 4 cups))
How to Make It
- Heat a bacon in a large skillet over medium heat. Cook until crispy on both sides (around 3 minutes on the first side and 1 minutes on the second) and remove from pan to cook on a plate line with paper towels.
- Add onion and squash to the pan and continue to cook over medium heat until the squash has softened, around 5-7 minutes. Once the squash has cooked, add the apple, nutmeg, cinnamon, garlic, 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Sauté until the apples are just tender and add the greens and chicken. Chop the bacon slices and add those to the pan as well.
- Turn off the heat on the stovetop and allow to meat to warm and greens to wilt. Serve once the meat has just warmed.
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