Bacon and Veggie Breakfast Skillet

Some mornings you rush out the door, barely hydrated with an apple in your mouth and a coffee in hand, other days you want to spend a little time to enjoy your morning. That was me this weekend, except on Saturday I hadn’t had a chance to pick up my groceries yet …. yayyyyyyy.

I’m a one pot wonder type of girl and I reached into my fridge to inspect the contents and thought ‘I can do this’. The shining star in this meal is the crispy salty bacon (I get mine delivered by West Side Beef as part of my monthly order — use code HFS20 to save $20 on your order). The perfect balancing act comes from the freshly squeezed lemon and the sprinkling of chopped basil to brighten up this meal!

Serves 2-3

4-6 slices of Thick Cut Bacon
1 parsnip
1 red pepper
1 carrot
1/2 a head of brocolli
1 red onion
1 cup of sliced cremini mushrooms.
1 cup of fresh or frozen kale / swiss chard
2 Tbsp. of Basil – chopped finely 
1/2 a lemon squeezed
1 Tbsp. cracked pepper
1 tsp paprika
1 tsp thyme
1 tsp cumin
2 oz smoked gouda (I use a lactose free gouda)


  1. Chop all veggies and set aside. In a large cast iron skillet, cook bacon until browned. Remove from pan and set aside.

  2. Drain 1/2 the bacon fat. In the cast iron, add the veggies (except the leafy greens) to the pan and spices, cook for 10 minutes until veggies are tender.

  3. Squeeze the lemon over the skillet, and add the basil. Remove from heat. Grate the cheese over the veggies.

  4. Add the Bacon back to the pan. Enjoy the skillet warm. Feel free to add a couple of eggs to this dish by cracking the eggs, popping the skillet in the oven at 450 for 5 - 7 minutes.

  5. Enjoy!

Angie Taylor