Low Sodium Scrambled Eggs with Bacon
Start your morning on a flavorful yet heart-healthy note with this Low Sodium Scrambled Eggs with Bacon recipe! Featuring crispy low sodium bacon and creamy scrambled eggs made with unsweetened almond milk and a touch of unsalted butter, this dish is perfect for those watching their sodium intake without compromising on taste. A sprinkle of fresh chives and a hint of ground black pepper add bursts of freshness and subtle spice to every bite. Ready in just 20 minutes, this quick and nourishing breakfast option is ideal for busy mornings or leisurely weekend brunches. Whether served as-is or paired with toast, this satisfying low-sodium twist on a breakfast classic is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 slices low sodium bacon
- 4 large eggs
- 1 tablespoon unsalted butter
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh chives, chopped
- 2 tablespoons unsweetened almond milk
Instructions
Start by preheating a non-stick skillet over medium heat.
Place the low sodium bacon slices in the skillet and cook them for about 5-7 minutes, flipping occasionally, until they're crispy. Remove the cooked bacon from the skillet, place it on a paper towel-lined plate to drain excess fat, and set aside.
In a medium bowl, crack the eggs and add unsweetened almond milk. Whisk together until the mixture is well combined and slightly frothy.
Wipe out the skillet used for the bacon to remove any excess grease, if necessary. Add the unsalted butter to the skillet and melt it over medium-low heat.
Once the butter is melted and starts to bubble, pour the egg mixture into the skillet.
Let the eggs sit without stirring for a few moments until the edges begin to set, then gently push the eggs from the edges towards the center using a spatula. This allows the uncooked eggs to flow to the outer edges of the pan.
Continue to cook gently, stirring occasionally, until the eggs are just set but still soft and slightly runny. Remove from heat as they will continue to cook with residual heat.
Season the scrambled eggs with ground black pepper to taste, then sprinkle with chopped chives.
Crumble the cooked low sodium bacon over the scrambled eggs or serve on the side.
Serve the scrambled eggs immediately, garnished with additional chives for an extra burst of flavor.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 380 mg | 8% | |
*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.
