There is nothing like a classic bacon and eggs breakfast. I know that every meat-eater I’ve met wouldn’t pass it up, but I also know that it can get boring. So because I like my bacon and eggs, I decided to add sweet potato, kale and chow mein noodles… basically changing it from breakfast to dinner.
Though when it looks this good, who could deny breakfast for dinner? If you’re still hesitant, you should know that this is a super easy recipe and takes less than half an hour to make. Super fast, super easy and super delicious.
- 1 package chow mein noodles
- 3 strips bacon
- 2 sweet potatoes
- 2 cups chopped kale
- 2 eggs
- 1 tablespoon soy sauce
Chop up your bacon strips into ½ inch pieces, then in a cast iron pan, fry them until they’re almost cooked through–they will continue to cook in the stir fry.
Add 1 tablespoon of olive oil and 1 tablespoon of sesame oil into a large pot or sautée pan and cook on medium heat for 8-10 minutes, until soft and fork tender.
Then, add in your kale along with one more teaspoon of sesame oil and continue to cook until the kale wilts; this should take less than 2 minutes. Then, turn the heat off but keep the pan on the burner.
In another pot, cook your noodles according to the package instructions, then drain and shock with cold water to stop them from cooking.
In a smaller pan, fry two eggs to your preference in olive oil.
Turn your heat back on to low, and add your bacon. Cook for about a minute, then add your chow mein noodles and the soy sauce to the pan, stirring continuously until the mixture is well combined. Then take off heat and serve.