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!

Prep Time:
20 Minutes

Cook Time:
30 Minutes

Yield:
4 Servings

Ingredients for Egg & Bacon Breakfast Paella

• 4 Eggland’s Best large eggs

• 4 cups hot chicken stock (heated in the microwave or top of the stove)

• 1/2 teaspoon saffron threads, crumbled between your fingers

• 1/4 teaspoon kosher salt

• 4 slices (about 4 ounces) thick-cut bacon, cut into 1/2-inch pieces

• 3 tablespoons olive oil

• 1/2 large onion, chopped

• 1/2 red bell pepper, chopped

• 3 cloves garlic, finely chopped

• 1 teaspoon smoked paprika

• 2 tablespoons olive oil

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

• 1 can (14-ounces) fire-roasted diced tomatoes with juice

• 1/4 cup chopped parsley (for garnish)

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.

Chef’s Tips for Success

• Use high-quality saffron for authentic flavor.
• Keep extra stock warm to add moisture to the rice if needed.
• For a heartier meal, add chorizo or roasted vegetables.

Nutritional Benefits

Perfect Pairing

Pair your Breakfast Paella with freshly brewed coffee or a zesty orange juice for a complete morning feast.

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

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.