Paleo Scrambled Eggs with Bacon and Potatoes
Start your day with a protein-packed and nutrient-rich breakfast by whipping up Paleo Scrambled Eggs with Bacon and Potatoes! This easy-to-make recipe combines fluffy, perfectly seasoned scrambled eggs with crispy bacon, tender sweet potatoes, and vibrant bell peppers for a hearty breakfast bowl that’s both paleo-friendly and naturally gluten-free. Enhanced with aromatic coconut oil, garlic powder, and fresh parsley, it’s bursting with flavor while staying true to clean eating principles. Ready in just 35 minutes, this satisfying dish makes a wholesome morning meal ideal for two, or a flavorful brunch centerpiece. Perfect for paleo enthusiasts or anyone craving a delicious, whole-food breakfast, this recipe is sure to be a hit!
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Recipe Information
Ingredients
- 6 large eggs
- 4 slices bacon
- 1 medium sweet potato
- 2 tablespoons coconut oil
- 0.5 medium onion
- 0.5 medium bell pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.5 teaspoon sea salt
- 1 tablespoon chopped fresh parsley
Instructions
Peel and dice the sweet potato into small cubes. Finely chop the onion and bell pepper.
In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the diced sweet potatoes and season with a pinch of sea salt and black pepper.
Cook the sweet potatoes for about 10 minutes, stirring occasionally, until they start to soften.
Add the chopped onion and bell pepper to the skillet. Continue cooking for another 5 minutes, stirring occasionally, until the vegetables are tender and the potatoes are cooked through.
In a separate large skillet, cook the bacon slices over medium-high heat until crispy, about 6-7 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
Once cooled, crumble the bacon into small pieces and set aside.
In a mixing bowl, whisk together the eggs, garlic powder, and remaining sea salt and black pepper until well combined.
In the skillet used for bacon, drain any excess grease and add the remaining 1 tablespoon of coconut oil over medium heat. Pour in the egg mixture.
Scramble the eggs by gently stirring them with a spatula until they are just set, about 3-5 minutes.
Add the scrambled eggs to the skillet with the sweet potatoes, onion, and bell pepper. Toss gently to combine everything evenly.
Top the scrambled egg mixture with crumbled bacon and fresh parsley. Serve hot and enjoy your paleo breakfast.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 642 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.
