Scrambled Eggs with Vegetables and Bacon

Start your day with a hearty and nutritious breakfast featuring this Scrambled Eggs with Vegetables and Bacon recipe. Perfectly fluffy eggs are infused with whole milk for a creamy texture, then elevated by the rich flavors of crispy bacon and a vibrant medley of sautéed vegetables, including red and green bell peppers, onions, spinach, and cherry tomatoes. This balanced dish combines protein, healthy veggies, and smoky bacon in every bite, making it an indulgent yet wholesome way to begin your morning. Ready in just 25 minutes and ideal for two servings, this easy breakfast recipe is a fantastic choice for busy weekdays or a leisurely weekend brunch. Serve it hot and garnish with fresh herbs for an extra touch of flavor! Keywords: scrambled eggs recipe, eggs with bacon, vegetable breakfast skillet, easy morning meal, protein-packed breakfast idea.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large eggs
• 1 tablespoon whole milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon unsalted butter
• 4 bacon strips
• 1 red bell pepper
• 1 green bell pepper
• 0.5 onion
• 1 cup spinach leaves
• 0.5 cup cherry tomatoes

Directions

Step 1

Prepare the vegetables by dicing the red and green bell peppers and the onion, slicing the cherry tomatoes in half, and rinsing the spinach leaves thoroughly.

Step 2

In a large skillet, cook the bacon strips over medium heat until they are crispy, about 5-7 minutes. Remove the bacon from the skillet and place them on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.

Step 3

Discard most of the bacon fat from the skillet, leaving about 1 tablespoon in the pan for added flavor. If necessary, add a small amount of butter to the pan.

Step 4

Add the diced onion to the skillet and sauté for 2 minutes until softened. Add the bell peppers and cook for an additional 3-4 minutes, or until they are tender.

Step 5

Add the cherry tomatoes and spinach leaves to the skillet. Cook until the spinach is wilted and the tomatoes are heated through, about 2 minutes. Remove the vegetables from the skillet and set aside.

Step 6

In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.

Step 7

Melt the butter in the skillet over medium-low heat. Pour the egg mixture into the skillet, allow it to settle for a few seconds, then gently stir with a spatula, scraping the sides and bottom of the pan as the eggs cook.

Step 8

Once the eggs begin to set but are still slightly runny, stir in the cooked vegetables and crumbled bacon, mixing until everything is evenly distributed.

Step 9

Continue cooking until the eggs are fully set but still moist, about 1-2 minutes. Remove from heat immediately to avoid overcooking.

Step 10

Serve the scrambled eggs hot, garnished with additional black pepper or fresh herbs if desired.

Nutrition Facts

Serving size	(699.4g)

Amount per serving	% Daily Value*
Calories	680.2

Total Fat 46.9g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 812.0mg	0%
Sodium 2054.1mg	0%
Total Carbohydrate 29.5g	0%
Dietary Fiber 7.9g	0%
Total Sugars 13.5g
Protein 41.4g	0%

Vitamin D 166.7IU	0%
Calcium 213.9mg	0%
Iron 6.9mg	0%
Potassium 1470.8mg	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: 59.8%

Protein: 23.5%

Carbs: 16.7%