Heart-Healthy Scrambled Eggs with Bacon
Start your day with this delicious and nutritious Heart-Healthy Scrambled Eggs with Bacon recipe, a guilt-free twist on a breakfast classic that's packed with vibrant flavors and wholesome ingredients! Featuring protein-rich large eggs and egg whites blended with creamy unsweetened almond milk, this dish is complemented by crispy, reduced-sodium turkey bacon for a lean yet satisfying option. Fresh spinach adds a boost of vitamins, while creamy diced avocado brings a luscious texture and heart-healthy fats. Cooked with extra-virgin olive oil, this recipe is both light and indulgent, with every bite bursting with flavor. Perfectly seasoned with salt and freshly ground black pepper, and ready in just 25 minutes, this breakfast favorite is ideal for busy mornings or leisurely weekend brunches. Whether you’re focusing on healthy eating or craving a wholesome start to your day, this high-protein, nutrient-packed meal is sure to deliver!
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Recipe Information
Ingredients
- 4 large eggs
- 2 egg whites
- 4 slices turkey bacon, reduced-sodium
- 1 cup fresh spinach, chopped
- 1 avocado, diced
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsweetened almond milk
- 0.25 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
In a medium-sized bowl, crack the eggs and add the egg whites. Pour in the almond milk, add the salt, and pepper. Whisk the mixture until it's fully combined and slightly frothy.
Heat a non-stick skillet over medium heat. Add 1/2 tablespoon of olive oil. Once the oil is shimmering, place the turkey bacon slices in the skillet. Cook the bacon for about 3-4 minutes on each side or until crisp. Remove the bacon and transfer it to a paper towel-lined plate to drain excess oil.
In the same skillet, reduce the heat to low-medium and add the remaining 1/2 tablespoon of olive oil. Add the chopped spinach and sauté for about 1-2 minutes until just wilted.
Reduce the heat to low and pour in the egg mixture. Allow the eggs to set slightly without stirring, about 1-2 minutes.
Using a spatula, gently push the eggs from the edges to the center, forming soft curds, continue dragging and pulling the eggs until they are set but still slightly runny, about 3-5 minutes. Be careful not to overcook as you want them creamy.
Remove the skillet from heat and let the residual heat complete the cooking. Gently fold in the diced avocado.
Serve the scrambled eggs on plates and pair with the crispy turkey bacon alongside. Enjoy your heart-healthy breakfast!
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 1.1 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 250 mg | 19% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1622 mg | 35% | |
*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.
