One Skillet Breakfast (Country Potatoes, Bacon & Eggs Whole30)

This is one of the easiest and tastiest Whole30 breakfast skillets. These country potatoes, bacon and eggs make a pretty complete and healthy breakfast in only one pan, making clean up a breeze! This paleo breakfast is a classic, and it's always a hearty, filling go-to everyone will love! 

INGREDIENTS

• 2 tablespoons ghee
• 1 tablespoon pasture raised animal cooking fat – lard or tallow (omit if you don’t have it, substitute for ghee)
• 4 cups golden Yukon potatoes (or baby reds) diced in approximately the same size for even cooking time
• 3/4 cup diced white onion (about 1 small/medium onion)
• 1/2 package of Pederson’s Farm’s no-sugar bacon (5–6 ounces), chopped
• 4–6 eggs
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon pepper, or to taste
• 1 teaspoon garlic powder
• 1 and 1/2 teaspoon dried parsley

INSTRUCTION

1. Preheat oven to 350 degrees F.
2. Heat large oven safe skillet on medium-high heat and melt ghee and tallow. Once cooking fat is hot, add diced potatoes, season with the spices, and cook for about 5 minutes, stirring occasionally.
3. Once potatoes have started to soften, add diced onion and cook for another 5-10 minutes until potaotes start browning.

Full read at https://www.wholekitchensink.com/whole30-breakfast-skillet/