Low Sodium Scrambled Eggs with Bacon and Potatoes
Start your day with a flavor-packed and heart-healthy twist on a breakfast classic with this Low Sodium Scrambled Eggs with Bacon and Potatoes recipe. Packed full of wholesome ingredients like fluffy eggs, crispy low-sodium turkey bacon, golden sautéed potatoes, and vibrant green bell peppers, this dish is as nutritious as it is delicious. The secret to its irresistible flavor lies in the use of fragrant garlic powder, fresh parsley, and a dash of black pepper—keeping the seasoning bold without excess sodium. Ready in just 35 minutes, it’s the perfect quick breakfast or brunch option for anyone watching their salt intake while still craving a satisfying, savory dish. Serve it hot and enjoy a balanced morning meal that doesn’t compromise on taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 4 slices low-sodium turkey bacon
- 2 tablespoons olive oil
- 2 medium potatoes
- 0.5 cup green bell pepper
- 0.5 cup onion
- 0.5 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 2 tablespoons milk
- 1 tablespoon fresh parsley
Instructions
Peel the potatoes and cut them into 1/2-inch cubes. Finely chop the green bell pepper and onion.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the potato cubes and cook for about 5 minutes, stirring occasionally until they start to soften.
Add the chopped green bell pepper and onion to the potatoes. Sprinkle with black pepper and garlic powder. Continue to cook for another 8-10 minutes until the potatoes are golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Cook the low-sodium turkey bacon slices over medium heat until they are crispy, about 3-4 minutes per side. Remove the bacon, chop it into bite-sized pieces, and set aside.
In a mixing bowl, whisk the eggs with 2 tablespoons of milk until well blended.
Pour the beaten eggs into the skillet and cook over low heat, gently stirring, until the eggs are softly set and slightly runny in places.
Add the cooked potato mixture and chopped bacon into the skillet with the eggs. Gently fold everything together, cooking until the eggs are completely set.
Garnish the scrambled eggs with fresh parsley and serve hot.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 14.0 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 253 mg | 19% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3043 mg | 65% | |
*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.
