Breakfast Fajitas

Honestly. How have I not made this before? It's like the perfect little Mexican nest for my fried egg and a great way to spice up your breakfast routine. Hey - nothing wrong with a daily dose of bae (bacon and eggs..duh), but sometimes you just gotta mix it up! Andddd realistically, you're really not shaking it up TOO much here...because bae is still very much a part of this meal. 

Fajita veggies are a staple in my fridge. Sounds random, I'm sure...but they're really easy to make in bulk, and taste just the same as leftovers as they do when actually made fresh. On a related yet somewhat contradictory note, I'm calling BS on all the foodies that claim EVERYTHING they make is "just as good leftover". OF COURSE there are plenty of dishes where that's true...and yes, I claim that on some of my own recipes (i.e. here with the fajita veggies)...but when peeps be all "mmm roasted brussels sprouts are just as good leftover", I'm all "LIARS!!!" I mean - fine, yes, I still eat leftovers on the daily...including roasted b-sprouts when I have 'em...but being a sane and rational human, I admit they just don't taste as good the next day. I just eat them because I'm a total freak about wasting food. Very isolated example, but you smell what I'm steppin' in. 

Keeping these fajita veggies in the fridge makes it super easy to have a quick veggie side on hand. AND makes it super easy to make this deliciously hearty breakfast in a snap.


  • 1 tbsp coconut oil
  • 2 bell peppers, sliced
  • 1 red onion, sliced
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 4 slices of bacon
  • 4 eggs
  • 2 avocados
  • Juice of one lime
  • Salsa to garnish


  1. In a large skillet, heat the coconut oil and add the sliced peppers and onion. Add the cumin, chili powder, paprike, salt and pepper and saute on medium heat for 10-15 minutes, stirring occasionally. 
  2. While the veggies cook, in a separate skillet on medium/high heat, fry up the bacon to your preference and remove to a paper towel to cool. Leave the bacon grease rendered in the skillet to cook your eggs.
  3. Add your eggs to the skillet (if the skillet is big enough, you can fry them all up at once...if not, no sweat, you can do it one at a time). For over easy, let the eggs fry on medium/high heat for about 3-4 minutes (5-6 minutes for over medium, 6+ minutes for a well cooked, not runny yolk).
  4. Prep the guac real quick. Mash up the avocado with the lime juice and salt to taste.
  5. Now plate it all! Divide the fajita veggies evenly among plates, crumble the bacon on top and add the eggs. Garnish with the guacamole and a scoop of your favorite salsa!

Servings: 2-4