Bone Broth Breakfast Skillet
On weekends, I love setting myself up for a strong week ahead — and this Breakfast Skillet is one of my favorite ways to do it. I throw it together Sunday morning, slice it into portions, and just like that, breakfast is handled for the whole week.
Crispy potatoes, colorful peppers, eggs baked right in, turkey bacon on top, and my Roasted Rosemary Thyme Bone Broth Powder coating every single bite with the most incredible savory flavor. It reheats beautifully, keeps you full for hours, and feels like a real meal — because it is. No more scrambling on busy mornings or grabbing something you'll regret later. Just pull this out, reheat, and go.
Serves: 4-6 Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
2 TBSP. beef tallow
1C. red potatoes, diced
½ C. green pepper, diced
½ C. red pepper, diced
½ yellow onion, diced
4 TBSP. Dr. Kellyann's Roasted Rosemary Bone Broth Powder
3 eggs
1 C. turkey bacon, chopped
Cilantro to taste
Directions:
Preheat oven to 375*F.
Melt tallow in a cast-iron over medium heat.
Add the red potatoes and sauté until brown, about 4-6 minutes, stirring gently to prevent burning.
When potatoes begin to brown, add onion and peppers, then stir for 1-2 minutes.
Sprinkle in 2 TBS Dr. Kellyann Roasted Rosemary Thyme Bone Broth powder and stir until vegetables are well coated.
Crack 3 eggs evenly over the vegetables, then place the pan in the oven for 20 minutes, until the eggs are cooked to the desired consistency.
Remove from oven and top with turkey bacon and cilantro.
