RECIPE: Maple Bacon & Egg Breakfast Bowl

Maple Bacon & Egg Breakfast Bowl

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 2

Ingredients:

• 6 to 8 strips Orly's Farm thick-cut bacon

• 2 medium sweet potatoes, peeled and diced into small cubes

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• Salt and black pepper to taste

• 4 cups fresh baby spinach

• 4 large eggs

• 1 avocado, sliced

• Hot honey or maple syrup (for drizzling)

Instructions:

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized.

2. Bake the Bacon: While the sweet potatoes roast, arrange your thick-cut bacon strips on a separate foil-lined baking sheet. Bake at 400°F for 20 to 25 minutes until perfectly crisp. Transfer to a paper towel-lined plate, then chop into bite-sized pieces.

3. Sauté the Spinach: In a skillet over medium heat, add a splash of water or remaining bacon fat and sauté the baby spinach for 2 to 3 minutes until just wilted. Season lightly with salt.

4. Cook the Eggs: Fry or poach the 4 eggs to your liking (over-easy works best so the yolk acts as an extra sauce).

5. Assemble the Bowls: Divide the roasted sweet potatoes and sautéed spinach between two bowls. Top each with two eggs, avocado slices, and a generous amount of the chopped thick-cut bacon.

6. Finish and Serve: Drizzle lightly with hot honey or maple syrup for that sweet-and-savory kick. Enjoy!