Bacon and Bell Pepper Breakfast

Servings: 2


  • 1-2 fresh basil sprigs (leaves removed – discard stems)
  • 2-3 cloves garlic
  • 4 slices of bacon (pork or turkey)
  • 1 red bell peppers
  • 1  yellow bell peppers
  • 1/2 medium red onion
  • 1 medium zucchini squash
  • 4 Tbsp balsamic vinegar
  • black pepper (to taste)
  • 1 Tbsp extra virgin olive oil
  • Himalayan pink sea salt (to taste)


  1. Preheat a grill pan or regular skillet over medium-high heat.
  2. Wash and dry the fresh produce.
  3. Cook bacon and set aside.
  4. Mince basil leaves and set aside.
  5. Trim off and discard the root ends of the garlic; peel, mince and set aside.
  6. Take the garlic and basil (place in bowl, add olive oil, balsamic vinegar, pepper, and salt – whisk together)
  7. Trim off and discard the ends of the zucchini; halve the zucchini crosswise, then cut each half lengthwise into 4 to 6 wedges. Add to the bowl with the marinade.
  8. Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Cut each quarter into thirds lengthwise and add to the bowl.
  9. Trim off and discard the ends of the onion and remove the outer layer; cut lengthwise into ½-inch-thick wedges and add to the bowl.
  10. Gently toss the vegetables until evenly coated with the marinade.
  11. Add the marinated vegetables to heated skillet. Cook, tossing occasionally, until they are tender and charred, 5 to 8 minutes. Once done, transfer to a plate.
  12. Plate the bacon.
  13. Bon Appetite.

MetaLife Units:

1 Protein Unit
2 Fat Unit
0 Carbohydrate Units

Recipe by:

Dr. Shonna Babrow-Goodrich