Whole30 Scrambled Eggs with Vegetables and Bacon

Elevate your breakfast game with these delicious Whole30 Scrambled Eggs with Vegetables and Bacon! This nutrient-packed recipe combines fluffy, perfectly seasoned scrambled eggs with crisp, compliant bacon and a rainbow of fresh vegetables, including bell peppers, zucchini, spinach, and onion. Cooked in olive oil and bacon drippings for enhanced flavor, this one-skillet meal is ready in just 35 minutes, making it perfect for busy mornings or a wholesome brunch. Not only is it gluten-free and dairy-free, but it’s also loaded with protein, healthy fats, and vibrant veggies to keep you fueled all day. Serve warm for a satisfying and crowd-pleasing meal that fits seamlessly into your Whole30 lifestyle.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 3

Ingredients

• 6 large eggs
• 4 slices compliant bacon
• 2 tablespoons olive oil
• 1 medium bell peppers
• 1 small zucchini
• 1 cup spinach
• 0.5 medium onion
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons water

Directions

Step 1

Chop the bell pepper, zucchini, and onion into small, bite-sized pieces.

Step 2

Heat a large non-stick skillet over medium heat and add the slices of compliant bacon. Cook until crispy, turning occasionally, for about 5-7 minutes. Remove the bacon and set aside on a paper towel-lined plate.

Step 3

In the same skillet, add 1 tablespoon of olive oil to the bacon drippings. Add the chopped onion and sauté for 2 minutes until slightly softened.

Step 4

Add the bell peppers and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender.

Step 5

While the vegetables are cooking, crack the eggs into a bowl, add 2 tablespoons of water, and whisk until well blended. Season with salt and black pepper.

Step 6

Add the spinach to the skillet and cook for about 1 minute until wilted.

Step 7

Push the vegetables to one side of the skillet and pour 1 tablespoon of olive oil onto the empty side. Reduce the heat to medium-low and pour the whisked eggs into the skillet.

Step 8

Gently stir the eggs with a spatula, folding them over occasionally, and cook until they are scrambled to your desired consistency.

Step 9

Crumble the cooked bacon slices into pieces and add to the egg and vegetable mixture. Stir gently to combine everything evenly.

Step 10

Remove the skillet from the heat and serve the scrambled eggs, bacon, and vegetables warm.

Nutrition Facts

Serving size	(820.7g)

Amount per serving	% Daily Value*
Calories	1061.4

Total Fat 76.5g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1180.3mg	0%
Sodium 3961.9mg	0%
Total Carbohydrate 28.3g	0%
Dietary Fiber 5.0g	0%
Total Sugars 19.2g
Protein 61.3g	0%

Vitamin D 246IU	0%
Calcium 241.1mg	0%
Iron 7.8mg	0%
Potassium 1608.5mg	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: 23.4%

Carbs: 10.8%