Bacon Breakfast Bowl Recipe

Cook bacon

If bacon is not already cooked, place 6 slices of bacon in a cold skillet, turn heat to medium, and cook 6–10 minutes, flipping occasionally, until crisp to your liking. Transfer bacon to a paper towel–lined plate to drain, then chop into bite-size pieces.

Prep vegetables and grains

While bacon cooks, halve 1 cup cherry tomatoes, thinly slice 3 scallions, and roughly chop 2 cups baby spinach. If using leftover cooked rice or quinoa, warm 2 cups in the microwave or on the stovetop until hot (about 1–2 minutes in microwave or 2–3 minutes in a covered pan with a splash of water).

In a medium bowl, crack 6 large eggs. Add 1 cup whole milk, 1 tsp salt, and 1 tsp black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy (about 20–30 seconds). Stir in 1 cup shredded sharp cheddar cheese and the chopped bacon pieces, reserving a tablespoon of bacon for garnish.

Heat a large nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once the butter foams, pour in the egg mixture.

Let eggs sit undisturbed for about 20–30 seconds, then gently stir with a silicone spatula, scraping the bottom and folding the eggs from the edges to the center. Continue cooking on medium-low, stirring every 10–15 seconds, until the eggs are softly set but still moist, about 3–5 minutes total. Remove skillet from heat a little before they reach final firmness, as residual heat will finish them.

Divide the warmed 2 cups cooked rice or quinoa between 3 bowls (about 2/3 cup per bowl).

Evenly distribute the chopped spinach and halved cherry tomatoes among the bowls on top of the grains.

Spoon the soft scrambled egg and bacon-cheese mixture over the vegetables and grains, dividing it evenly between the 3 bowls.

Top each bowl with reserved chopped bacon, sliced scallions, and a sprinkle of the remaining cheddar if desired. Add a drizzle of hot sauce (about 1 tsp total divided) if using, and finish with 2 tablespoons fresh chopped parsley or cilantro divided among bowls.

Serve immediately while eggs are warm. Recommend stirring slightly before eating so grains incorporate with eggs, vegetables, and bacon. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to avoid overcooking the eggs.