Bacon Stir-Fry Breakfast

This Paleo breakfast stir-fry recipe mixes bacon with a medley of colorful fresh vegetables and is a great option for those looking for a healthy weekend breakfast. Any green vegetable can be used in place of the green beans, including peas, kale, or broccoli. Chili powder and chopped garlic can be added for even more flavor. You can make this Paleo breakfast recipe even more substantial by serving it with a couple of scrambled eggs. If you enjoyed this Bacon Stir-Fry Breakfast recipe, try our BLT Breakfast recipe next time. For more FREE Paleo breakfast recipes, visit our PaleoPlan recipe center

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Bacon Stir-Fry Breakfast

Servings 2

Total Time: 25 minutes

Cook Time: 25 minutes

Nutrition Information

calories 429

carbohydrate 30g

protein 13g

fat 31g


  • 8 slice(s) bacon diced
  • 1/2 medium onion(s), yellow diced
  • 1 medium sweet potato(es) diced
  • 1 medium zucchini diced
  • 1/3 pound(s) green beans, fresh or about 8-10 beans for 2 servings
  • 1 medium avocado(s)
  • 1/8 teaspoon(s) black pepper freshly ground, to taste


  1. Cook chopped bacon in a medium skillet over medium-low heat. Drain fat when done and set bacon aside.
  2. Meanwhile, heat a large saute pan over medium-high heat. Add 1 Tbs of drippings from the bacon pan, onion, and sweet potato.
  3. Stirring often, saute until onions begin to turn translucent and sweet potato softens slightly (about 10-15 minutes).
  4. Add zucchini and green beans to the sweet potato mixture and cook just until they turn bright green.
  5. Combine bacon and vegetables. Season with freshly ground black pepper, and top with avocado to serve.


  1. Really, really delicious, but it took too long for a weekday — even with all the veggies pre-chopped. Next time, I’ll pre-cook the bacon, too.

  2. Im confused on all these recipes because it doesnt say how much is a serving. Are all these meals usually 1 cup for a serving?? HELP!!!!!

    1. alexusmendez21 – This recipe’s nutritional info, including the serving numbers is at the top of the page. The recipe serves 2.

  3. Yum! I had to leave out the green beans because apparently they are an allergen for me. Also, I didn’t have any avocado, so I skipped that, too…LOL This was still really, really yummy…

    What would be a good substitute for green beans for me? I noticed a few recipes this week call for them.

  4. Yummy yummy for my tummy!!!! This was amazing :)) I would also agree with Saltshrimp, it was a little time consuming for a weekday breakfast, but I will absolutely try it again on a day off or week end. The boyfriend even liked it, only difference was he had his with two eggs. The only things I added was chopped garlic and chili powder to taste. Everything was awesome!

    1. Hi tiffany d – You can make this the night before, but the green beans and sweet potato might discolor a bit. If you don’t mind that slight discoloration, go for it! Just be sure to wait to cut the avocado for the top until right before serving (it will oxidize and turn brown).

  5. Are the calories correct for this meal? I come out with around 782 with this recipe as is, 520 with half the amount of bacon per serving, and 470 with half the amount of bacon and half the amount of avocado per serving. What type of bacon are you using?

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