Heart-Healthy Scrambled Eggs with Bacon and Potatoes
Elevate your breakfast game with this wholesome and flavorful recipe for Heart-Healthy Scrambled Eggs with Bacon and Potatoes. Packed with protein-rich eggs and egg whites, crispy turkey bacon, and nutrient-dense sweet potatoes, this hearty dish is a balanced way to kick off your morning. Enhanced with vibrant, fresh spinach, fragrant parsley, and a touch of extra virgin olive oil, this low-fat, nutrient-focused meal is as delicious as it is nutritious. Perfect for a family breakfast or weekend brunch, this skillet recipe comes together in just 35 minutes and serves 4. Light, satisfying, and full of wholesome ingredients, this heart-healthy scramble is a must-try for anyone looking to enjoy a delicious, nutritious start to their day!
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Recipe Information
Ingredients
- 4 large eggs
- 2 egg whites
- 4 slices turkey bacon
- 1 medium sweet potato
- 2 teaspoons extra virgin olive oil
- 0.5 onion
- 1 cup fresh spinach
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and dice the sweet potato into small cubes.
Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat.
Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until tender and slightly crispy.
While the sweet potatoes cook, chop the onion and fresh parsley.
Remove the sweet potatoes from the skillet and set aside.
In the same skillet, add the remaining 1 teaspoon of olive oil.
Add the chopped onion and cook until translucent, about 3 minutes.
Add the turkey bacon slices to the skillet and cook until crispy, about 5 minutes.
Remove cooked bacon and onion from skillet and set aside.
In a medium bowl, whisk together the eggs, egg whites, salt, and black pepper.
Pour the egg mixture into the skillet and cook over medium-low heat.
Gently stir the eggs with a spatula, occasionally scraping the bottom of the pan, until eggs are just set, about 3 to 4 minutes.
Add the cooked sweet potatoes, turkey bacon, onion, and fresh spinach to the eggs.
Gently fold the ingredients into the scrambled eggs until the spinach is wilted.
Sprinkle fresh parsley on top, give it a final stir, and serve warm.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 11.7 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 276 mg | 21% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1117 mg | 24% | |
*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.
