Scrambled Eggs with Spinach and Bacon
Start your day with a hearty and flavorful twist on classic scrambled eggs! This Scrambled Eggs with Spinach and Bacon recipe combines fluffy eggs, crispy bacon, and sautéed spinach for a protein-packed breakfast that’s as nutritious as it is indulgent. Enhanced with a touch of creamy cheddar cheese, this dish is perfect for busy mornings or a leisurely weekend brunch. With just 10 minutes of prep and 15 minutes of cooking, it’s quick and easy to whip up, making it ideal for home chefs of any skill level. Whether served solo or paired with toast or avocado slices, this tempting breakfast is sure to be a crowd-pleaser. Keywords: scrambled eggs, bacon and spinach, breakfast recipe, quick and easy breakfast, high-protein meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 0.25 teaspoon salt
- 0.125 teaspoon ground black pepper
- 1 tablespoon butter
- 4 slices bacon
- 2 cups fresh spinach
- 0.5 cup cheddar cheese
Instructions
Crack the eggs into a bowl and add the milk, salt, and black pepper. Whisk together until fully combined and slightly frothy.
In a large skillet, cook the bacon over medium heat until crispy and golden brown, turning occasionally. This should take about 5-7 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain and cool.
Meanwhile, in the same skillet with about a teaspoon of bacon drippings left, melt the butter over medium-low heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.
Pour the egg mixture over the sautéed spinach in the skillet. Let the mixture sit undisturbed for about 30 seconds to start setting.
Using a spatula, gently stir and fold the eggs from the edges to the center, creating soft curds. Continue this process until the eggs are mostly cooked but still slightly runny, about 3-5 minutes.
Crumble the cooled bacon into pieces and stir it into the eggs along with the cheddar cheese. Cook for another minute until the cheese is melty.
Remove from the heat while the eggs are still a little runny as they will continue to cook with residual heat.
Serve the scrambled eggs immediately, garnished with additional cheese or herbs if desired.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 449 mg | 35% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 654 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.
