Paleo Scrambled Eggs with Vegetables and Bacon
Elevate your breakfast game with this wholesome and flavorful Paleo Scrambled Eggs with Vegetables and Bacon recipe! Packed with protein-rich eggs, crispy bacon, and vibrant veggies like zucchini, red bell pepper, baby spinach, and green onion, this one-pan dish is both nutritious and satisfying. With the addition of coconut oil or ghee for a clean cooking fat and fresh parsley for a bright, herbaceous finish, this recipe is perfect for a Paleo-friendly lifestyle. Ready in just 30 minutes, it’s ideal for busy mornings or a hearty brunch. Serve it hot and enjoy the perfect balance of creamy scrambled eggs and sautéed veggies with crunchy bacon in every bite!
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Recipe Information
Ingredients
- 6 large eggs
- 4 slices bacon
- 2 tablespoons coconut oil or ghee
- 1 medium red bell pepper
- 1 small zucchini
- 2 cups baby spinach
- 2 stalks green onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Start by preparing the vegetables: dice the red bell pepper, slice the zucchini into thin rounds, chop the green onions, and roughly chop the baby spinach.
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and let it drain on a plate lined with paper towels. Once cooled, crumble the bacon into smaller pieces.
Using the same skillet, add 1 tablespoon of coconut oil or ghee. Sauté the red bell pepper and zucchini slices for about 3-4 minutes, or until they start to soften.
Add the chopped green onions and baby spinach to the skillet. Sauté for an additional 2 minutes until the spinach wilts. Remove the vegetables from the skillet and set them aside.
In a mixing bowl, crack the eggs and beat them with a fork or whisk until the yolks and whites are fully combined. Season with salt and black pepper.
Add the remaining tablespoon of coconut oil or ghee to the skillet, ensuring it coats the bottom evenly.
Pour the beaten eggs into the skillet, reducing the heat to medium-low. Allow the eggs to set slightly at the edges, then gently stir with a spatula, folding the eggs from the edges towards the center. Continue this process until the eggs are just cooked and creamy, about 2-3 minutes.
Once the eggs are done, fold in the sautéed vegetables and crumbled bacon until well combined with the scrambled eggs.
Remove the skillet from the heat. Sprinkle chopped fresh parsley over the top before serving.
Serve the Paleo scrambled eggs with vegetables and bacon hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1148 mg | 383% | |
| Sodium | 3629 mg | 158% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 16.5 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 292 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1303 mg | 28% | |
*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.
