Bacon, Bean, and Egg Skillet.

I’ve mentioned before that I’m eating a little bit differently now than I have in the past. One of the big changes I’ve made is cutting way down on grains and sugars, and completely eliminating them at breakfast time. It’s been kind of hard, given that a lot of the most delicious breakfasts in the world involve both of these things. So I’ve had to get a little bit creative, especially when I’m in the mood for something more dramatic than simple eggs or yogurt. That’s what this is. I don’t really have a story for this bacon, bean, and egg skillet, other than that it was delicious. I had been craving a recipe from Rachel Khoo that is similar but involves béchamel sauce and white bread, so I altered it a bit and created this dish. Yum. And if you’re making this, please see my note about bacon – it definitely makes an improvement on my original recipe.

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INGREDIENTS

3 slices of turkey bacon or regular bacon* (or however many it takes to line your skillet or baking dish)
1/4 cup refried beans (or, again, however much it takes to spread in the dish)
2 eggs
salt and pepper, to taste
shredded cheese, for sprinkling

*A note about bacon: Cook your bacon halfway before you use it in the recipe. I didn’t pre-cook mine, and when the whole thing was done, the bacon was just barely cooked. Still delicious, but it would have been even better if I had given it a few minutes on the stove or in the microwave. It just won’t get the cooking love it needs when it’s covered up by the beans and eggs. Do yourself a favor and pre-cook it.*

Just the Recipe link: Bacon, Bean, and Egg Skillet

DIRECTIONS

Preheat oven to 325 F.

Cook your bacon about 50% of the way. Then lay your pre-cooked bacon in the bottom of the pan, forming a base for the beans.

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Watch out for little bacon-lovers, who may be drawn to you at this point.

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Spread the beans in a smooth layer all over the bacon, a little higher toward the sides of the pan and a little shallower in the center, where the eggs will go.

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Crack the eggs into the center of the dish.

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Sprinkle with salt, pepper, and cheese.

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Bake until the eggs are set but the yolks are still runny. Watch them carefully so as not to overcook. Be sure to cut right into those yolks and let them run all over. Oh yeah.

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And watch out, in case the little bacon-lover returns to beg.

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3 thoughts on “Bacon, Bean, and Egg Skillet.

      1. I thought that might be what it was, but the rashers looked so perfect that I wasn’t sure whether it was manufactured meat! Thanks for the info! x

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