Eggland's Best: Egg & Bacon Paella

Breakfast Paella with Bacon and Eggs – A Morning Delight

Mornings just got a lot more delicious! Try this breakfast paella, topped with bacon and Eggland’s Best Eggs for a meal that has lots of vitamins E, D and B12!

Recipe Summary

• Prep Time: 20 Minutes
• Cook Time: 30 Minutes
• Total Time: 50 Minutes
• Yield: 4 Servings
• Skill Level: Moderate

Ingredients You’ll Need

For the Saffron-Infused Stock:

• 4 cups hot chicken stock (heated in the microwave or on the stovetop)

• ½ teaspoon saffron threads (crumbled between your fingers for enhanced flavor)

• ¼ teaspoon kosher salt

For the Bacon & Rice Base:

• 4 slices (about 4 ounces) thick-cut bacon, cut into ½-inch pieces

• 3 tablespoons olive oil (for sautéing the aromatics)

• ½ large onion, chopped (yellow or white onion works best)

• ½ red bell pepper, chopped (adds color and sweetness)

• 3 cloves garlic, finely chopped (for depth of flavor)

• 1 teaspoon smoked paprika (adds a deep, smoky aroma and warmth)

• 2 tablespoons olive oil (for toasting the rice)

• 2 cups short-grain rice (Spanish Bomba, Paella rice, or Italian Arborio work best)

• 1 can (14 ounces) fire-roasted diced tomatoes (with juice for added depth and tanginess)

For the Eggs & Garnish:

• 4 Eggland’s Best large eggs (for a protein-rich, velvety topping)

• ¼ cup chopped fresh parsley (for garnish and a burst of freshness)

Preparation Steps

Step 1: Steep the Saffron

1. Set aside 1/2 cup of stock for later.
2. Mix saffron and salt into 3 1/2 cups of hot chicken stock. Let steep for 15 minutes.

Step 2: Cook the Bacon

1. Heat a 12-inch cast-iron skillet over medium heat.
2. Cook bacon until crispy (4-5 minutes). Drain on a paper towel-lined plate.

Step 3: Make the Sofrito Base

1. Remove excess bacon fat, leaving a thin layer.
2. Sauté onion and red bell pepper for 5-7 minutes until translucent.
3. Stir in garlic and smoked paprika; cook for 1 minute.

Step 4: Toast and Cook the Rice

1. Add olive oil and rice to the skillet. Toast for 4-5 minutes, stirring often.
2. Pour in saffron-infused stock and tomatoes (with juice). Season with salt.
3. Spread rice evenly and cook uncovered on low heat for 12 minutes.

Step 5: Add the Eggs

1. Make four depressions in the rice using a ladle.
2. Crack an egg into each depression. Cover the skillet with foil or a lid.
3. Cook for 5-7 minutes until the eggs are set and rice is tender. Add reserved stock as needed.

Step 6: Garnish and Serve

1. Sprinkle cooked bacon and parsley over the paella.
2. Serve directly from the skillet for an impressive presentation.

Nutritional Benefits

Why You’ll Love This Recipe

✔️ One-Pan Wonder – Everything cooks in one skillet, making cleanup a breeze!
✔️ High-Protein & Nutritious – Packed with Eggland’s Best eggs, saffron, and fiber-rich rice.
✔️ Full of Spanish Flavors – Smoky paprika, saffron, and garlic bring authentic paella vibes.
✔️ Customizable & Versatile – Add your favorite vegetables, seafood, or meats!

Serving Suggestions & Pairings

Pair It With:

• Freshly brewed coffee or espresso
• A glass of freshly squeezed orange juice 
• A side of toasted bread with garlic butter 

Side Dish Ideas:

• Simple green salad with olive oil & lemon dressing
• Grilled asparagus or sautéed mushrooms
• Roasted potatoes for an extra hearty breakfast

Explore more flavorful breakfast ideas like our Eggland's Best Breakfast Gorditas for a Mexican twist.

Expert Tips & Variations

💡 Want a Spicier Kick? – Add a pinch of red pepper flakes or drizzle with hot sauce.

💡 Make It Dairy-Free – This recipe is naturally dairy-free! Just be sure to use dairy-free stock.

💡 Go Gluten-Free – Use certified gluten-free rice and stock for a completely GF-friendly meal.

💡 Boost the Protein – Add chorizo, sausage, or shrimp for an even heartier version.

💡 Make It Vegetarian – Skip the bacon and use vegetable stock, mushrooms, and extra peppers.

FAQs

Can I use regular rice instead of short-grain rice for paella?

Paella is traditionally made with short-grain rice, such as Spanish Bomba or Italian Arborio, because it absorbs the flavors and liquid better. If you use regular long-grain rice, the texture may not be the same, but it will still work as a substitute. Just keep an eye on the cooking time and liquid ratio.

Can I make this recipe without saffron?

Saffron adds a unique flavor and color to the dish, but if you don’t have it, you can substitute with turmeric for a similar color. The flavor won’t be exactly the same, but it will still be delicious.

Can I use a different type of bacon?

Yes! You can substitute thick-cut bacon with pancetta, turkey bacon, or even prosciutto if you prefer a different flavor or a leaner option.

What’s the best way to serve breakfast paella?

For a casual and rustic presentation, serve the paella directly from the skillet. Garnish with bacon and parsley, and let everyone dig in. It’s a perfect dish for sharing at a brunch or family meal.

Can I make a vegetarian version of this paella?

Yes! Simply omit the bacon and use vegetable stock instead of chicken stock. You can add extra vegetables like mushrooms or bell peppers to make the dish heartier. If you’d like more protein, consider adding plant-based sausages or tofu