Low Sodium Scrambled Eggs with Bacon and Potatoes
Start your day on a flavorful, heart-healthy note with this Low Sodium Scrambled Eggs with Bacon and Potatoes recipe! Packed with protein and hearty vegetables, this dish combines fluffy, perfectly seasoned scrambled eggs with golden, skillet-fried potatoes, crisp low-sodium turkey bacon, and a medley of green bell peppers and onions for a satisfying breakfast that’s both nutritious and delicious. Lightly seasoned with black pepper and garlic powder, this recipe keeps sodium levels in check without sacrificing bold taste, while a garnish of fresh parsley adds a vibrant finish. Ready in just 35 minutes, this easy, one-skillet breakfast is perfect for busy mornings yet impressive enough for a weekend brunch. Try it today and enjoy a wholesome, low-sodium twist on a classic breakfast favorite!
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Ingredients
- 4 large eggs
- 4 slices low-sodium turkey bacon
- 2 tablespoons olive oil
- 2 medium potatoes
- 0.5 cup green bell pepper
- 0.5 cup onion
- 0.5 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 2 tablespoons milk
- 1 tablespoon fresh parsley
Directions
Step 1
Peel the potatoes and cut them into 1/2-inch cubes. Finely chop the green bell pepper and onion.
Step 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the potato cubes and cook for about 5 minutes, stirring occasionally until they start to soften.
Step 3
Add the chopped green bell pepper and onion to the potatoes. Sprinkle with black pepper and garlic powder. Continue to cook for another 8-10 minutes until the potatoes are golden and cooked through. Remove from the skillet and set aside.
Step 4
In the same skillet, add the remaining tablespoon of olive oil. Cook the low-sodium turkey bacon slices over medium heat until they are crispy, about 3-4 minutes per side. Remove the bacon, chop it into bite-sized pieces, and set aside.
Step 5
In a mixing bowl, whisk the eggs with 2 tablespoons of milk until well blended.
Step 6
Pour the beaten eggs into the skillet and cook over low heat, gently stirring, until the eggs are softly set and slightly runny in places.
Step 7
Add the cooked potato mixture and chopped bacon into the skillet with the eggs. Gently fold everything together, cooking until the eggs are completely set.
Step 8
Garnish the scrambled eggs with fresh parsley and serve hot.
Nutrition Facts
| Serving size | (910.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1118.6 |
| Total Fat 56.6g | 0% |
| Saturated Fat 13.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 786.7mg | 0% |
| Sodium 905.0mg | 0% |
| Total Carbohydrate 105.7g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 14.0g | |
| Protein 48.7g | 0% |
| Vitamin D 177.0IU | 0% |
| Calcium 253.0mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 3043.3mg | 0% |
Source of Calories