Dairy-Free Scrambled Eggs with Bacon and Potatoes
Wake up to a comforting plate of Dairy-Free Scrambled Eggs with Bacon and Potatoes, a hearty breakfast recipe that caters to dietary preferences without compromising flavor. Perfectly fluffy eggs are whisked with unsweetened almond milk for a creamy texture, while crispy bacon and golden-brown sautéed potatoes add savory depth and satisfying crunch. The dish is elevated with a sprinkle of fresh chives, creating a balanced and vibrant morning meal. Ready in just 45 minutes, this recipe is ideal for a family brunch or a special weekend treat, delivering protein-packed energy and deliciousness without dairy. Keywords: dairy-free breakfast, scrambled eggs recipe, bacon and potatoes, healthy breakfast ideas, egg recipes.
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Recipe Information
Ingredients
- 6 large eggs
- 0.5 cup unsweetened almond milk
- 4 slices bacon
- 2 medium russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh chives
Instructions
Begin by peeling and dicing the russet potatoes into 1/2 inch cubes. Soak the diced potatoes in cold water for about 10 minutes to remove excess starch, then drain and pat them dry with a towel.
In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once the oil is hot, add the diced potatoes and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
While the potatoes are cooking, place the bacon slices in a separate skillet over medium heat. Cook until crispy, about 5-7 minutes per side, then transfer to a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside.
In a mixing bowl, crack the eggs and add 1/2 cup of unsweetened almond milk. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Whisk together until the mixture is completely smooth and uniform.
Wipe out the skillet used for the bacon with a paper towel and return it to the stove over medium-low heat. Add the remaining 1 tablespoon of olive oil.
Pour the egg mixture into the heated skillet, allowing it to cook undisturbed for the first 30 seconds to 1 minute. Then, using a spatula, gently fold the eggs inward from the edges to the center. Continue to fold and gently stir the eggs until they are mostly set but still slightly runny (about 3-4 minutes).
Once the eggs are mostly set, add the crumbled bacon and potatoes to the skillet with the eggs. Gently fold them into the eggs.
Cook the mixture for an additional 1-2 minutes until the eggs are fully cooked but still soft and creamy.
Remove the skillet from heat and sprinkle with chopped fresh chives before serving.
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 1148 mg | 383% | |
| Sodium | 3447 mg | 150% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.1 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 443 mg | 34% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2577 mg | 55% | |
*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.
