Caveman Cuisine: Sausage, Eggs, and Bacon 2.0 (SEB)

A staple at diners and breakfast joints across the nation, sausage, eggs, and bacon (SEB) is often considered an "unhealthy" way to start the day. I beg to differ.

With omega-3 enhanced eggs, thick cut, all-natural, uncured bacon, and home-made wild venison sausage, SEB is taken to another level. 

Welcome to SEB 2.0.


4 slices thick-cut, uncured pork bacon (no nitrates/nitrites, celery extract, etc.)
Venison sausage (if you're a hunter, you can often get the processor to make this for you, otherwise, check out this post)
3 eggs


In a large frying pan, cook bacon and sausage over medium heat.  When the meat is done cooking, remove to a paper towel and crack eggs into the hot bacon fat.  Quickly fry the eggs and serve with a cup of coconut milk coffee.

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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