BLTA Breakfast Bowl

Click here to download the printer friendly recipe.

Simplicity is the key word weekday mornings.  With the hubby heading out to work, the kid rushing off to school and my days switching between working in the kitchen to working in front of my computer, I don't have much capacity for creativity or taking orders like a line cook.  

So, I've streamlined breakfast during the week with only slight variations for a change in flavor and the seasons.

Something green, something with acid, something with protein and at least one (if not two) fat sources.  The BLTA breakfast bowl is the perfect combination of flavors with dense whole food nutrients to get everyone started off right.

My hubby gets a potato with his.

My daughter has hers deconstructed. (she's a separatist) 

And me, I take it just the way I've written it.

It's all cooked in the same pan.

Now, let me tell you my secret to make this happen even faster on the weekdays...

I only cook bacon once a week.  

Assuming bacon is one of your love languages (it's one of mine), you may have a lot to eat, hate to cook relationship with it.  A couple of years ago, I started cooking it all on Sunday Prep Day along with the rest of my meal prep and just reheating it during the week (or eating it cold, which is an awesome snack).  I cook about a pound a week and store it in the fridge in a pyrex, then I pour the fat into a mason jar and store it in the fridge to use as a cooking oil. #soamazing


BLTA Breakfast Bowl.jpg


  • 1-2 Bunches Kale  
  • 1-2 PKG Uncured Bacon (no sugar)  
  • 1 Pint Cherry Tomatoes  
  • 2 Avocados  
  • 1 Dozen Eggs


  • Rough chop ¼ - ½ a bunch of kale per person.  Take out ¼ - ½ cup cherry tomatoes per person.  
  • Heat a large sauté pan over medium heat.  Using kitchen scissors, cut the bacon into ½” – 1” pieces right into the hot pan (1-2 slices per person).  Cook until crispy, transfer to a bowl  then pour bacon and fat into a Pyrex (glass) container with lid. Return pan to the stove.

NOTE: if you cook bacon ahead of time, don't cut it before cooking.  Cook whole pieces, then chop them up as you use them during the week.

  • Heat the sauté pan over medium heat, scoop out 2 TBS of cooked bacon with fat into the pan and heat until sizzling.  Add the kale and tomatoes, sauté for 3 minutes.  

  • Add cooked bacon pieces and combine well.

  • Transfer kale, tomatoes and bacon to a bowl and return pan to the stove.  

  • Fry the number of eggs desired and top the kale with them.  

  • Add ¼ to ½ an avocado to each bowl as desired.  Serve.