Heart-Healthy Scrambled Eggs with Vegetables and Bacon
Start your day with a nutritious twist on a breakfast classic! This Heart-Healthy Scrambled Eggs with Vegetables and Bacon recipe combines fluffy eggs, protein-packed egg whites, and creamy almond milk for a light yet satisfying meal. Sautéed spinach, cherry tomatoes, sweet red bell peppers, and crisp green onions bring vibrant color and flavor, while lean turkey bacon adds a smoky, crispy touch without the guilt. Cooked in heart-friendly olive oil, this quick and easy dish is ready in just 30 minutes, making it perfect for busy mornings or a wholesome brunch. Packed with protein, vitamins, and fiber, it's a nourishing way to fuel your day while keeping your health on track. Serve it hot and garnish with fresh green onions for a pop of brightness!
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Recipe Information
Ingredients
- 4 large eggs
- 2 egg whites
- 2 tablespoons unsweetened almond milk
- 1 tablespoon olive oil
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 0.5 cup red bell pepper
- 2 green onions
- 4 slices turkey bacon
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing all the vegetables. Halve the cherry tomatoes, chop the red bell pepper into small dice, and thinly slice the green onions.
Cut the turkey bacon into small strips.
In a medium bowl, whisk together the eggs, egg whites, and almond milk until fully combined and frothy. Season with salt and black pepper.
Heat a non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the turkey bacon strips to the pan. Cook until they become crispy, about 5 minutes. Remove them from the skillet and set aside.
In the same skillet, add the cherry tomatoes and red bell pepper. Sauté for about 3 minutes or until the vegetables begin to soften.
Add the baby spinach and green onions to the skillet and continue to sauté for another 2 minutes, until the spinach is wilted and the vegetables are tender.
Reduce the heat to low and pour the egg mixture over the sautéed vegetables. Allow the edges to set slightly.
Using a spatula, gently stir the eggs from the edges to the center of the skillet, forming soft curds. Continue until the eggs are just set and creamy, about 4 minutes.
Fold in the cooked turkey bacon strips.
Serve the scrambled eggs hot, garnished with extra sliced green onions if desired.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 1949 mg | 85% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 9.0 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 344 mg | 26% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1256 mg | 27% | |
*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.
