High Protein Scrambled Eggs with Vegetables and Bacon
Elevate your breakfast game with this mouthwatering High Protein Scrambled Eggs with Vegetables and Bacon recipe—perfect for fueling your day! Packed with wholesome ingredients like nutrient-rich baby spinach, vibrant bell peppers, juicy cherry tomatoes, and crispy bacon, this protein-loaded dish combines bold flavors with balanced nutrition. Fluffy scrambled eggs and egg whites, lightly seasoned with salt, pepper, and a touch of milk, are folded into sautéed vegetables and topped with fresh parsley for a burst of color and flavor. Ready in just 25 minutes, this hearty breakfast is perfect for busy mornings or post-workout refueling, delivering a satisfying mix of protein and veggies in every bite. Pair with whole-grain toast or avocado slices for a complete meal that’s as delicious as it is energizing!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 2 large egg whites
- 4 slices bacon
- 1 medium bell pepper
- 1 cup baby spinach
- 8 pieces cherry tomatoes
- 0.5 medium onion
- 2 tablespoons milk
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by dicing the bacon into small pieces. Slice the bell pepper and chop the onion finely. Halve the cherry tomatoes.
In a medium skillet, heat the olive oil over medium-high heat. Add the bacon pieces and cook until crispy, about 4-5 minutes. Remove the bacon and set aside, leaving the rendered fat in the pan.
In the same skillet, add the chopped onion and bell pepper. Sauté for about 3 minutes or until the vegetables have softened.
Add the cherry tomatoes to the skillet and cook for another 2 minutes until they begin to soften. Stir in the baby spinach and cook until wilted, about 1 minute.
In a medium bowl, whisk together the eggs, egg whites, milk, salt, and black pepper until well combined and slightly frothy.
Reduce the heat to medium-low and add the egg mixture to the skillet with the cooked vegetables. Let it sit without stirring for a few seconds until it begins to set around the edges.
Gently stir the eggs with a spatula, lifting and folding the eggs from the edges toward the center. Continue to cook until the eggs are mostly set but still slightly runny in places, about 2-3 minutes.
Add the crispy bacon back to the skillet and stir in gently. Cook for an additional 1-2 minutes until the eggs are fully cooked but still creamy.
Remove the skillet from the heat and sprinkle freshly chopped parsley over the scrambled eggs before serving.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 2165 mg | 94% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 12.9 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 245 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1332 mg | 28% | |
*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.
