Italian Eggs with Bacon
Wake up to the vibrant flavors of Italy with this irresistible recipe for Italian Eggs with Bacon. Perfect for a cozy breakfast or brunch, this dish combines fluffy, creamy scrambled eggs infused with garlic, sweet cherry tomatoes, and a hint of Parmesan cheese. Crispy thick-cut bacon adds a smoky crunch, while a pop of fresh parsley brings balance and brightness. Prepared in just 25 minutes, this easy yet elegant recipe is cooked in a single skillet, making cleanup a breeze. Serve alongside toasted crusty bread for a complete, satisfying meal that's sure to impress. Whether you're indulging solo or treating loved ones, these Italian-inspired eggs are a savory, flavorful way to start your day!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 4 slices thick-cut bacon
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons milk or cream
- 1 teaspoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 clove garlic, minced
- 8 pieces cherry tomatoes, halved
- 2 slices crusty bread, toasted (optional)
Instructions
Heat a large nonstick skillet over medium heat. Add the thick-cut bacon slices and cook until crispy, about 3-4 minutes on each side. Remove the bacon and place it on a paper towel-lined plate to drain.
In a small mixing bowl, whisk together the eggs, milk or cream, salt, and black pepper until well combined. Set aside.
Drain most of the bacon grease from the skillet, leaving about 1 teaspoon in the pan. Add the olive oil to the skillet and heat over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 2-3 minutes, stirring occasionally, until they soften slightly.
Reduce heat to low and pour the egg mixture into the skillet. Cook gently, stirring slowly with a spatula, until the eggs are just set but still creamy, about 2-3 minutes.
Sprinkle the grated Parmesan cheese over the eggs and stir to combine. Taste and adjust seasoning if necessary.
Remove the skillet from the heat and fold in the chopped fresh parsley.
Serve the Italian eggs warm, topped with crispy bacon and additional parsley for garnish, if desired. Optionally, serve with slices of toasted crusty bread on the side.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 671 mg | 14% | |
*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.
