Breakfast
Loaded Avocado and Turkey Bacon Breakfast Skillet
One pan, big portions, and enough protein to carry you to lunch. It's the easiest way I've found to eat a real bulking breakfast without forcing it down.
Method
Heat the olive oil in a large skillet over medium heat.
Add the sweet potato cubes with a pinch of salt and paprika. Cover and cook for 8–10 minutes, stirring now and then, until soft.
Push the potatoes to one side and lay the turkey bacon in the empty space. Cook 2–3 minutes per side until crispy, then take it out and chop it.
Add the onion and bell pepper to the pan and cook for 3 minutes.
Stir in the black beans and spinach until the spinach wilts.
Make 3 small wells in the mix and crack an egg into each.
Sprinkle the cheddar and chopped bacon over the top, cover, and cook 4–5 minutes until the whites are set.
Take the pan off the heat. Top with avocado slices and salsa, then season with salt and pepper.
Chef's tip
For meal prep, cook a big batch of the sweet potato, bean, and pepper base on Sunday and keep it in the fridge. In the morning, just reheat a portion and add the eggs, which cuts the skillet down to about 10 minutes. If you need more calories, add a slice of whole-grain toast and one extra egg.