Scrambled Eggs with Vegetables and Bacon
Elevate your breakfast game with this hearty and colorful recipe for Scrambled Eggs with Vegetables and Bacon. Packed with fluffy eggs, vibrant sautéed bell peppers, juicy cherry tomatoes, and nutrient-rich spinach, this dish is not only delicious but also loaded with wholesome ingredients. Crispy, smoky bacon adds a savory touch, while a hint of creamy milk ensures the eggs are irresistibly tender. Perfect for busy mornings, this quick recipe is ready in just 25 minutes and delivers a satisfying meal for two. Whether you’re looking for a protein-packed way to start your day or a flavorful brunch option, this scrambled egg recipe brings balance, texture, and a burst of fresh flavor to your table.
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Recipe Information
Ingredients
- 4 large eggs
- 1 tablespoon whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon unsalted butter
- 4 bacon strips
- 1 red bell pepper
- 1 green bell pepper
- 0.5 onion
- 1 cup spinach leaves
- 0.5 cup cherry tomatoes
Instructions
Prepare the vegetables by dicing the red and green bell peppers and the onion, slicing the cherry tomatoes in half, and rinsing the spinach leaves thoroughly.
In a large skillet, cook the bacon strips over medium heat until they are crispy, about 5-7 minutes. Remove the bacon from the skillet and place them on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
Discard most of the bacon fat from the skillet, leaving about 1 tablespoon in the pan for added flavor. If necessary, add a small amount of butter to the pan.
Add the diced onion to the skillet and sauté for 2 minutes until softened. Add the bell peppers and cook for an additional 3-4 minutes, or until they are tender.
Add the cherry tomatoes and spinach leaves to the skillet. Cook until the spinach is wilted and the tomatoes are heated through, about 2 minutes. Remove the vegetables from the skillet and set aside.
In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
Melt the butter in the skillet over medium-low heat. Pour the egg mixture into the skillet, allow it to settle for a few seconds, then gently stir with a spatula, scraping the sides and bottom of the pan as the eggs cook.
Once the eggs begin to set but are still slightly runny, stir in the cooked vegetables and crumbled bacon, mixing until everything is evenly distributed.
Continue cooking until the eggs are fully set but still moist, about 1-2 minutes. Remove from heat immediately to avoid overcooking.
Serve the scrambled eggs hot, garnished with additional black pepper or fresh herbs if desired.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 2054 mg | 89% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 214 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1471 mg | 31% | |
*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.
