Low Sodium Scrambled Eggs with Vegetables and Bacon

Start your day with a healthy and hearty twist on a classic breakfast with this Low Sodium Scrambled Eggs with Vegetables and Bacon recipe! Packed with vibrant ingredients like sautéed red bell peppers, spinach, juicy cherry tomatoes, and a hint of onion, this dish delivers both flavor and nutrition without the extra sodium. Crispy low-sodium turkey bacon adds a smoky richness, while fluffy scrambled eggs, whisked with just a splash of milk, tie everything together into a perfectly balanced meal. Ready in just 20 minutes, this protein-packed breakfast is an excellent way to fuel your morning while staying mindful of your sodium intake. Serve it as-is or pair it with whole-grain toast for a satisfying, low-sodium start to your day! Keywords: low sodium breakfast, scrambled eggs with vegetables, turkey bacon recipe, healthy breakfast idea.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 pieces Large eggs
• 4 slices Low-sodium turkey bacon
• 0.5 cup Red bell pepper, diced
• 1 cup Spinach, fresh
• 0.5 cup Cherry tomatoes, halved
• 0.25 cup Onion, finely chopped
• 2 tablespoons Milk
• 0.25 teaspoon Black pepper, freshly ground
• 1 tablespoon Olive oil

Directions

Step 1

Begin by preparing the vegetables. Dice the red bell pepper, chop the onion finely, halve the cherry tomatoes, and rinse the fresh spinach. Set all prepared vegetables aside.

Step 2

In a medium mixing bowl, crack the eggs and add the milk. Whisk together until the mixture is smooth and well combined. Season with freshly ground black pepper.

Step 3

Heat a large non-stick skillet over medium heat and add the olive oil. Once the oil is warm, add the turkey bacon slices. Cook for 4-5 minutes, turning occasionally, until the bacon is crispy. Remove the bacon from the skillet and place it on a paper towel to drain excess oil.

Step 4

In the same skillet, add the chopped onion, diced red bell pepper, and cherry tomatoes. Sauté for 3-4 minutes until the vegetables are tender and the onion is translucent.

Step 5

Add the fresh spinach to the skillet. Stir the spinach into the vegetables until it wilts, which should take about 1 minute.

Step 6

Reduce the heat to low and push the vegetables to one side of the skillet. Pour the egg mixture into the skillet on the opposite side, allowing the eggs to cook slowly. Allow the eggs to set slightly, about 1-2 minutes, before gently scrambling with a spatula. Continue to cook the eggs until they reach your desired level of doneness.

Step 7

Once cooked, crumble the crispy turkey bacon into pieces and add it to the skillet with the scrambled eggs and vegetables. Stir everything to combine evenly. Remove the skillet from the heat.

Step 8

Transfer the scrambled eggs with vegetables and bacon onto plates and serve immediately. Enjoy your healthy and flavorful low-sodium breakfast!

Nutrition Facts

Serving size	(683.3g)

Amount per serving	% Daily Value*
Calories	658.9

Total Fat 44.4g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 1.7g
Cholesterol 786.7mg	0%
Sodium 1332.1mg	0%
Total Carbohydrate 25.5g	0%
Dietary Fiber 6.9g	0%
Total Sugars 9.4g
Protein 43.2g	0%

Vitamin D 173.0IU	0%
Calcium 320.6mg	0%
Iron 7.8mg	0%
Potassium 1908.0mg	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: 59.3%

Protein: 25.6%

Carbs: 15.1%