Scrambled Eggs with Bacon and Potatoes
Start your morning right with this hearty and flavorful recipe for Scrambled Eggs with Bacon and Potatoes, a one-pan breakfast that's sure to satisfy. Featuring creamy, perfectly cooked eggs infused with the smoky richness of bacon, crispy golden potatoes, and a colorful blend of sautéed onion and bell pepper, this dish is a complete meal packed with delicious textures and comforting flavors. The optional addition of melted cheese takes it to the next level for cheese lovers. Ready in just 45 minutes, this crowd-pleasing recipe is perfect for busy mornings or weekend brunches and is easy to customize with your favorite seasonings. Whether served on its own or alongside toast, this breakfast classic is destined to become a family favorite!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 6 large eggs
- 6 slices bacon
- 2 medium potatoes
- 0.25 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 0.5 cup onion
- 0.5 cup bell pepper
- 0.5 cup cheese (optional)
Instructions
Peel the potatoes and dice them into small cubes. Place the diced potatoes into a bowl of water to prevent browning.
Slice the bacon into small pieces. Heat a large skillet over medium heat and cook the bacon until crispy. Once cooked, remove the bacon and set aside, leaving the bacon fat in the skillet.
Drain the diced potatoes and add them to the skillet with the bacon fat. Cook the potatoes over medium-high heat, stirring occasionally, until they are golden brown and tender, about 10-15 minutes. Season the potatoes with a pinch of salt and pepper. Remove from the skillet and set aside.
Dice the onion and bell pepper. In the same skillet, add butter and melt over medium heat. Add the diced onion and bell pepper and sauté until they are softened, about 5 minutes.
In a bowl, whisk together the eggs, milk, salt, and pepper.
Pour the egg mixture into the skillet with the onion and bell pepper. Cook, stirring gently, until the eggs are softly cooked and slightly runny in places.
Add the cooked bacon and potatoes back into the skillet and gently fold into the eggs. Continue cooking until the eggs are fully set.
If using cheese, sprinkle it over the eggs and let it melt slightly before serving.
Serve the scrambled eggs with bacon and potatoes hot, garnished with additional salt and pepper, if desired.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 291 mg | 22% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 583 mg | 12% | |
*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.
