Dairy-Free Scrambled Eggs with Bacon and Potatoes
Start your day with a hearty and satisfying plate of Dairy-Free Scrambled Eggs with Bacon and Potatoes—an easy, one-pan breakfast that's perfect for anyone avoiding dairy without sacrificing flavor. This recipe combines creamy scrambled eggs, made light and fluffy with unsweetened almond milk, crispy bacon crumbles, and golden, pan-fried russet potatoes. A sprinkle of fresh chives adds a burst of color and flavor, making this dish as delicious as it is wholesome. Ready in just 45 minutes, this gluten-free breakfast is a crowd-pleaser that's ideal for a family brunch or a weekend indulgence. Perfect for those seeking dairy-free breakfast ideas packed with protein, savory goodness, and a touch of comfort!
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Ingredients
- 6 large eggs
- 0.5 cup unsweetened almond milk
- 4 slices bacon
- 2 medium russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh chives
Directions
Step 1
Begin by peeling and dicing the russet potatoes into 1/2 inch cubes. Soak the diced potatoes in cold water for about 10 minutes to remove excess starch, then drain and pat them dry with a towel.
Step 2
In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once the oil is hot, add the diced potatoes and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
Step 3
While the potatoes are cooking, place the bacon slices in a separate skillet over medium heat. Cook until crispy, about 5-7 minutes per side, then transfer to a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside.
Step 4
In a mixing bowl, crack the eggs and add 1/2 cup of unsweetened almond milk. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Whisk together until the mixture is completely smooth and uniform.
Step 5
Wipe out the skillet used for the bacon with a paper towel and return it to the stove over medium-low heat. Add the remaining 1 tablespoon of olive oil.
Step 6
Pour the egg mixture into the heated skillet, allowing it to cook undisturbed for the first 30 seconds to 1 minute. Then, using a spatula, gently fold the eggs inward from the edges to the center. Continue to fold and gently stir the eggs until they are mostly set but still slightly runny (about 3-4 minutes).
Step 7
Once the eggs are mostly set, add the crumbled bacon and potatoes to the skillet with the eggs. Gently fold them into the eggs.
Step 8
Cook the mixture for an additional 1-2 minutes until the eggs are fully cooked but still soft and creamy.
Step 9
Remove the skillet from heat and sprinkle with chopped fresh chives before serving.
Nutrition Facts
| Serving size | (852.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1319.2 |
| Total Fat 83.3g | 0% |
| Saturated Fat 19.9g | 0% |
| Polyunsaturated Fat 6.3g | |
| Cholesterol 1147.7mg | 0% |
| Sodium 3446.6mg | 0% |
| Total Carbohydrate 80.2g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 5.1g | |
| Protein 59.5g | 0% |
| Vitamin D 295.0IU | 0% |
| Calcium 443.0mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 2577.3mg | 0% |
Source of Calories