Vegetarian Scrambled Eggs with Vegetables and Bacon

Start your day with a hearty and wholesome twist on a breakfast classic with this recipe for **Vegetarian Scrambled Eggs with Vegetables and Bacon**. Bursting with vibrant flavors and rich textures, this dish combines fluffy scrambled eggs with sautéed red bell pepper, juicy cherry tomatoes, and nutrient-packed spinach. Savory, crispy meatless bacon brings a smoky flavor, while a touch of cheddar cheese adds the perfect creamy finish. This quick and satisfying meal, ready in just 25 minutes, is perfect for busy mornings or a relaxed weekend brunch. Packed with protein and loaded with fresh veggies, it’s a delicious and nutritious way to enjoy a meat-free breakfast. Whether enjoyed solo or paired with toast, this vegetarian recipe promises to delight your taste buds while fitting seamlessly into a healthier lifestyle.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 tablespoons unsweetened almond milk
• 4 strips meatless bacon strips
• 2 tablespoons olive oil
• 1 medium red bell pepper
• 1 cup spinach leaves
• 10 pieces cherry tomatoes
• 2 stalks green onion
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup cheddar cheese

Directions

Step 1

Whisk the eggs and almond milk together in a bowl until well blended. Season with salt and black pepper and set aside.

Step 2

Chop the red bell pepper into small cubes. Halve the cherry tomatoes and thinly slice the green onions. Set these vegetables aside.

Step 3

Heat a non-stick frying pan over medium heat and add 1 tablespoon of olive oil. Add the meatless bacon strips and cook according to package instructions until crispy. Transfer onto a plate lined with paper towels to cool and crumble into pieces.

Step 4

In the same pan, heat the remaining tablespoon of olive oil. Add the chopped red bell pepper and cook for about 2-3 minutes until it begins to soften.

Step 5

Add the chopped cherry tomatoes and green onions to the pan, cooking for an additional 2 minutes until the tomatoes start to release their juices.

Step 6

Add the spinach leaves to the pan and stir until they begin to wilt, which should take about 1 minute.

Step 7

Reduce the heat to low and pour the egg mixture into the pan, stirring gently with a spatula to scramble, cooking until the eggs are just set.

Step 8

Sprinkle the crumbled meatless bacon and shredded cheddar cheese over the eggs and give them a final stir to melt the cheese.

Step 9

Serve the scrambled eggs hot, garnished with extra green onion slices if desired.

Nutrition Facts

Serving size	(737.2g)

Amount per serving	% Daily Value*
Calories	1106.5

Total Fat 80.8g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 790.9mg	0%
Sodium 2917.7mg	0%
Total Carbohydrate 29.9g	0%
Dietary Fiber 6.2g	0%
Total Sugars 10.2g
Protein 49.3g	0%

Vitamin D 175.0IU	0%
Calcium 522.6mg	0%
Iron 7.5mg	0%
Potassium 1522.8mg	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: 69.7%

Protein: 18.9%

Carbs: 11.5%