Nutrition Facts for Heart-healthy scrambled eggs with vegetables and bacon

Heart-Healthy Scrambled Eggs with Vegetables and Bacon

Elevate your breakfast with this Heart-Healthy Scrambled Eggs with Vegetables and Bacon recipe—a nutrient-packed, flavorful start to the day! This dish combines fluffy scrambled eggs and egg whites, made creamy with a splash of unsweetened almond milk, and loaded with vibrant cherry tomatoes, crisp bell peppers, and tender baby spinach. Crispy turkey bacon adds a smoky, savory kick, while heart-friendly olive oil keeps the dish light yet satisfying. Ready in just 30 minutes, this high-protein, low-calorie breakfast is perfect for those seeking a wholesome, balanced meal to fuel their morning. Serve hot and garnish with fresh green onions for an extra pop of flavor!

Nutriscore Rating: 71/100
Want to add this food to your meal log?
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
SnapCalorie App QR Code

Scan with your phone to download!

Image of Heart-Healthy Scrambled Eggs with Vegetables and Bacon
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Servings: 2

Ingredients

  • 4 large eggs
  • 2 egg whites
  • 2 tablespoons unsweetened almond milk
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes
  • 2 cups baby spinach
  • 0.5 cup red bell pepper
  • 2 green onions
  • 4 slices turkey bacon
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper

Directions

Step 1

Start by preparing all the vegetables. Halve the cherry tomatoes, chop the red bell pepper into small dice, and thinly slice the green onions.

Step 2

Cut the turkey bacon into small strips.

Step 3

In a medium bowl, whisk together the eggs, egg whites, and almond milk until fully combined and frothy. Season with salt and black pepper.

Step 4

Heat a non-stick skillet over medium heat and add the olive oil.

Step 5

Once the oil is hot, add the turkey bacon strips to the pan. Cook until they become crispy, about 5 minutes. Remove them from the skillet and set aside.

Step 6

In the same skillet, add the cherry tomatoes and red bell pepper. Sauté for about 3 minutes or until the vegetables begin to soften.

Step 7

Add the baby spinach and green onions to the skillet and continue to sauté for another 2 minutes, until the spinach is wilted and the vegetables are tender.

Step 8

Reduce the heat to low and pour the egg mixture over the sautéed vegetables. Allow the edges to set slightly.

Step 9

Using a spatula, gently stir the eggs from the edges to the center of the skillet, forming soft curds. Continue until the eggs are just set and creamy, about 4 minutes.

Step 10

Fold in the cooked turkey bacon strips.

Step 11

Serve the scrambled eggs hot, garnished with extra sliced green onions if desired.

Nutrition Facts

Serving size (655.2g)
Amount per serving % Daily Value*
Calories 678.1
Total Fat 46.4g 0%
Saturated Fat 11.4g 0%
Polyunsaturated Fat 4.4g
Cholesterol 811.3mg 0%
Sodium 1948.7mg 0%
Total Carbohydrate 21.6g 0%
Dietary Fiber 5.4g 0%
Total Sugars 9.0g
Protein 48.1g 0%
Vitamin D 192.1IU 0%
Calcium 343.5mg 0%
Iron 8.7mg 0%
Potassium 1256.0mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%
Protein: 27.6%
Carbs: 12.4%