Whole30 Scrambled Eggs with Bacon and Potatoes

Start your day on a hearty and wholesome note with this Whole30 Scrambled Eggs with Bacon and Potatoes recipe! Packed with crispy thick-cut bacon, golden pan-fried russet potatoes, and perfectly fluffy scrambled eggs whisked with creamy coconut milk, this breakfast hits all the marks for flavor, nutrition, and Whole30 compliance. The smoky bacon and savory potatoes are cooked until irresistible, then paired with tender scrambled eggs for the ultimate satisfying meal. Garnished with a sprinkle of fresh chives, this dish is a comforting, one-pan wonder perfect for busy mornings or weekend brunches. It's quick to whip up in just 45 minutes and sure to fuel your day with protein and wholesome ingredients.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 3

Ingredients

• 6 slices thick-cut bacon
• 2 medium russet potatoes
• 6 large eggs
• 1 tablespoon coconut milk
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons chives

Directions

Step 1

Step 1: Prepare the ingredients by peeling and dicing the russet potatoes into small cubes. Finely chop the chives and set them aside for garnish.

Step 2

Step 2: In a large skillet over medium heat, cook the bacon slices until crispy. This should take about 8-10 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Reserve 1 tablespoon of the bacon fat in the skillet.

Step 3

Step 3: To the skillet with bacon fat, add 1 tablespoon of olive oil and the diced potatoes. Season the potatoes with half of the salt and pepper. Cook for about 15 minutes, stirring occasionally, until the potatoes are golden brown and tender.

Step 4

Step 4: While the potatoes are cooking, crack the eggs into a mixing bowl. Add the coconut milk and remaining salt and pepper. Whisk together until well combined and slightly frothy.

Step 5

Step 5: In a separate non-stick pan, heat the remaining tablespoon of olive oil over medium-low heat. Pour in the egg mixture and gently stir with a spatula, pulling the eggs across the pan as they cook. Continue stirring until the eggs are just set, about 4-5 minutes.

Step 6

Step 6: Chop the cooked bacon into pieces. Add the bacon to the potato skillet and stir to combine.

Step 7

Step 7: Serve scrambled eggs alongside the bacon and potato mixture. Garnish with chopped chives before serving.

Nutrition Facts

Serving size	(793.3g)

Amount per serving	% Daily Value*
Calories	1418.7

Total Fat 92.0g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1180.3mg	0%
Sodium 4123.9mg	0%
Total Carbohydrate 81.5g	0%
Dietary Fiber 6.7g	0%
Total Sugars 6.3g
Protein 59.4g	0%

Vitamin D 246IU	0%
Calcium 236.8mg	0%
Iron 10.5mg	0%
Potassium 2573.2mg	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: 59.5%

Protein: 17.1%

Carbs: 23.4%