morning skillet and gluten-free toast
  • 5 MIN PREP
  • 20 MIN TOTAL
  • 2 SERVINGS
  • 5 MIN PREP
  • 20 MIN TOTAL
  • 2 SERVINGS

morning skillet and gluten-free toast

It just doesn’t seem like breakfast without toast. But when you pick up a loaf of Mikey’s Grain-Free Sliced Bread, the most important meal of the day won’t be missing any of the trimmings, even if you can’t do wheat!

Ingredients:

  • 2 slices bacon
  • 2 extra large eggs
  • Salt and pepper to taste
  • ¼ cup fresh pineapple, cubed
  • ¼ cup fresh blackberries
  • 2 slices Mikey’s Grain-Free Sliced Bread
  • 1 tablespoon butter or butter alternative

Instructions:

  1. Cook bacon. Heat a small cast iron skillet over medium heat. Add bacon and cook to desired crispness. Remove bacon to a paper towel to drain grease. Drain bacon grease, leaving about 1 teaspoon of grease in the pan.
  2. Cook eggs. Crack eggs over pan and cook until whites are completely set. Season with salt and pepper.
  3. Make fruit salad. Mix pineapple and blackberries in a small bowl.
  4. Toast bread and serve. Toast bread according to package directions. Spread toast with butter and arrange bacon, eggs and toast on plate. Serve with side of fruit. 

NUTRITION FACTS

  • Calories

    342

  • Carbs

    12 G

  • Sugar

    5 G

  • Fat

    27.2 G

  • Sat Fat

    9.1 G

  • Protein

    13 G

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