Paleo Scrambled Eggs with Vegetables and Bacon

Start your morning with a hearty, protein-packed meal with this Paleo Scrambled Eggs with Vegetables and Bacon recipe! This quick and easy dish combines fluffy scrambled eggs with a medley of fresh vegetables like red bell pepper, zucchini, and baby spinach, all cooked to perfection in coconut oil or ghee. Crispy, crumbled bacon adds a savory punch, while fresh parsley provides a vibrant finishing touch. Ready in just 30 minutes, this recipe is gluten-free, dairy-free, and perfect for anyone following a Paleo lifestyle. It’s a satisfying breakfast or brunch option that’s as flavorful as it is nutritious. Serve it hot and enjoy a deliciously balanced start to your day!

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 6 large eggs
• 4 slices bacon
• 2 tablespoons coconut oil or ghee
• 1 medium red bell pepper
• 1 small zucchini
• 2 cups baby spinach
• 2 stalks green onion
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Start by preparing the vegetables: dice the red bell pepper, slice the zucchini into thin rounds, chop the green onions, and roughly chop the baby spinach.

Step 2

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and let it drain on a plate lined with paper towels. Once cooled, crumble the bacon into smaller pieces.

Step 3

Using the same skillet, add 1 tablespoon of coconut oil or ghee. Sauté the red bell pepper and zucchini slices for about 3-4 minutes, or until they start to soften.

Step 4

Add the chopped green onions and baby spinach to the skillet. Sauté for an additional 2 minutes until the spinach wilts. Remove the vegetables from the skillet and set them aside.

Step 5

In a mixing bowl, crack the eggs and beat them with a fork or whisk until the yolks and whites are fully combined. Season with salt and black pepper.

Step 6

Add the remaining tablespoon of coconut oil or ghee to the skillet, ensuring it coats the bottom evenly.

Step 7

Pour the beaten eggs into the skillet, reducing the heat to medium-low. Allow the eggs to set slightly at the edges, then gently stir with a spatula, folding the eggs from the edges towards the center. Continue this process until the eggs are just cooked and creamy, about 2-3 minutes.

Step 8

Once the eggs are done, fold in the sautéed vegetables and crumbled bacon until well combined with the scrambled eggs.

Step 9

Remove the skillet from the heat. Sprinkle chopped fresh parsley over the top before serving.

Step 10

Serve the Paleo scrambled eggs with vegetables and bacon hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(729.4g)

Amount per serving	% Daily Value*
Calories	934.8

Total Fat 67.9g	0%
Saturated Fat 36.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 1147.7mg	0%
Sodium 3629.3mg	0%
Total Carbohydrate 26.0g	0%
Dietary Fiber 6.3g	0%
Total Sugars 16.5g
Protein 53.5g	0%

Vitamin D 251.1IU	0%
Calcium 292.2mg	0%
Iron 9.4mg	0%
Potassium 1303.3mg	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: 65.8%

Protein: 23.0%

Carbs: 11.2%