This is my favorite diabetes friendly breakfast. I’ve eaten this so often, I never tire of it’s fatty deliciousness.
- nutritious with healthy fats and protein
- it is truly a “diabetic friendly recipe”…. at only about 9 g of carbs.
I can’t state this enough people! Since I have broken my carb, grain, sugar addiction… all foods taste so much better to me. All ‘real foods’ that is… like BACON!
I have been eating according to this low carb, low inflammatory meal plan, since August 2009… and I thrive! It’s a meal plan you can … live with. :)
My Favorite Breakfast
1) First, you must start with an IRON SKILLET , any pan will do…but skillets ROCK! I would avoid any synthetically coated pans, stainless steel and iron are all that I ever use.
2) Add the bacon to cover most of the pan, as the picture above accurately demonstrates. :)
Note: I love using Thick Cut Peppered Bacon, but your favorite bacon will work just fine.
3) Cook the bacon for about 5 minutes on each side … or to meet your tastes. ( I prefer not to overcook meats. )
NOTE: I place a lid on the skillet. Why? In this case, you want to preserve as much moisture as possible for the greens.
4) While the bacon is cooking, we will rinse 3 cups of raw Collard Greens. Place them in a strainer and rinse while stirring/turning over in the strainer for a few minutes. Let sit to allow water to drain while bacon continues to cook.
5) If Collard are not chopped, Grab a hand full and “chop” or cut up into inch to two inch pieces.
6) Remove bacon from the skillet, add in the collard greens, slowly. If the skillet is too hot, water may cause the grease to splatter.
7) “turn” the greens with a spatula. I make sure to scrape the skillet’s bottom to bring up any meat/fat that may be stuck on the bottom. Next I stir with a spoon to make sure the greens are coated with bacon grease.
8) I season the collards with Slap Ya Mama, my favorite Cajun ‘go to’ spice! and Black Pepper, to taste.
I do NOT cook the collards very long, only a couple of minutes … my purpose is not cooking them, I just want them to get hot with the bacon drippings coating them well. If you like your collards well cooked, then by all means allow them to cook down.
9) After collards have cooked to desired level, remove and add to plate with the bacon.
10) Add a couple of tablespoons of coconut oil to cook the (6) eggs. Once the oil is hot and dispersed, the eggs are added. I cook mine Over Easy but of course cook yours as you like them. Same seasoning as with the collards, Slap Ya Mama and Black Pepper.
My Favorite Diabetes-friendly Breakfast
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