Keto Scrambled Eggs with Vegetables and Bacon
Start your day with a hearty and flavor-packed recipe for Keto Scrambled Eggs with Vegetables and Bacon, a healthy breakfast that aligns perfectly with your low-carb lifestyle. This dish combines fluffy, rich scrambled eggs whisked with heavy cream, crisp bacon slices, and a medley of colorful vegetables like spinach, bell peppers, and zucchini, all cooked to perfection in flavorful bacon drippings. Enhanced with a touch of butter for creaminess and seasoned simply with salt and pepper, it offers a satisfying balance of protein, healthy fats, and nutrient-rich veggies. Ready in just 25 minutes, this meal is perfect for busy mornings or weekend brunches. Serve it piping hot and enjoy the blend of smoky, fresh, and savory flavors in every bite—keeping your keto goals deliciously on track!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 4 slices bacon
- 0.5 medium bell pepper, diced
- 0.5 small zucchini, diced
- 1 cup spinach
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the ingredients: dice the bell pepper and zucchini, and measure out the remaining ingredients.
In a large skillet, cook the bacon over medium heat until crispy, about 5 minutes. Transfer the cooked bacon to a paper towel-lined plate and set aside, leaving the bacon drippings in the skillet.
Add the diced bell pepper and zucchini to the skillet with the bacon drippings. Cook over medium heat until the vegetables are tender, approximately 4-5 minutes, stirring occasionally.
While the vegetables are cooking, crack the eggs into a medium bowl. Add the heavy cream, salt, and black pepper. Whisk thoroughly until the mixture is well combined and slightly frothy.
Once the vegetables are tender, add the spinach to the skillet and cook until wilted, about 1-2 minutes.
Reduce the heat to low and push the vegetables to one side of the skillet. Add the butter to the empty side of the skillet and allow it to melt.
Pour the egg mixture into the buttered side of the skillet. Allow the eggs to sit for a moment before gently stirring with a spatula.
Continue to cook, stirring frequently, until the eggs are just set but still slightly runny, for about 3-4 minutes to ensure the eggs remain soft and creamy.
Chop the cooked bacon and stir it into the eggs and vegetables.
Serve the keto scrambled eggs with vegetables and bacon immediately, enjoying this hearty and healthy breakfast option.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 957 mg | 20% | |
*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.
