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Dinner on Deadline

It's breakfast-for-dinner time, paleo style. This dish is called "cowboy" because you might cook it outdoors on a campfire, writes the recipe author. Paleo diet devotees will recognize the ingredients as a powerhouse combination of phytonutrients and protein.

Paleo Cowboy Eggs, a dinner that takes just 30 minutes. (Photo by Deb Lindsey for The Washington Post)
Paleo Cowboy Eggs, a dinner that takes just 30 minutes. (Photo by Deb Lindsey for The Washington Post)Read more

It's breakfast-for-dinner time, paleo style. This dish is called "cowboy" because you might cook it outdoors on a campfire, writes the recipe author. Paleo diet devotees will recognize the ingredients as a powerhouse combination of phytonutrients and protein.

You can bake this in a 9-inch square pan, as the original recipe recommends. Or you can bake it in the same pan you used for cooking the bacon, bring it to the table, and let everyone dig in.

Serve with a fresh salsa.

Cowboy Baked Eggs

3 or 4 servings

8 ounces uncooked bacon strips, preferably sugar-free

1 firm yet ripe avocado

6 cherry tomatoes

6 large eggs

2 tablespoons coconut milk (may substitute water)

1/4 teaspoon chili powder

Kosher salt

Freshly ground black pepper

8 ounces fresh baby spinach

1. Preheat the oven to 350 degrees. Grease a 9-inch square baking dish (preferably glass) with cooking oil spray.

2. Line a plate with paper towels. Cook the bacon until crisp. Transfer to the plate to drain and cool. Reserve the rendered bacon fat (in the pan).

3. Meanwhile, peel and pit the avocado and slice thin. Cut each cherry tomato in half. Whisk the eggs, coconut milk, and chili powder in a large liquid measuring cup. Season with salt and pepper.

4. Place spinach in the baking dish. Pour the bacon fat over the spinach, then crumble the bacon over the surface. Pour in the egg mixture. Top with the avocado and cherry tomatoes. Bake for 18 to 22 minutes or until the eggs are just set. Cut into squares; serve right away.

Per serving (based on 4): 480 calories, 19 g protein, 9 g carbohydrates, 42 g fat, 13 g saturated fat, 320 mg cholesterol, 690 mg sodium, 5 g dietary fiber, 2 g sugar