Summer Egg and Bacon Scramble
Start your day with the vibrant flavors of this Summer Egg and Bacon Scramble, a quick and protein-packed breakfast dish perfect for sunny mornings. Featuring fluffy scrambled eggs infused with the richness of cheddar cheese and crispy bacon, this comforting recipe is elevated with fresh summer staples like juicy cherry tomatoes, sautéed baby spinach, and zesty green onions. A touch of olive oil and butter ensures every bite is luxuriously creamy, while a balanced seasoning of salt and pepper highlights the natural flavors. Ready in just 25 minutes, this easy-to-make scramble is ideal for two and pairs beautifully with toast or a fresh green salad for a light yet satisfying meal. Perfect for summer brunches or casual weekday breakfasts, this dish celebrates the season with its colorful ingredients and irresistible taste.
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon unsalted butter
- 4 bacon strips
- 8 cherry tomatoes
- 1.5 cups baby spinach
- 2 green onions
- 0.5 cups cheddar cheese, shredded
- 1 teaspoon olive oil
Instructions
In a medium bowl, whisk together eggs, milk, salt, and black pepper until well combined. Set aside.
Heat a large nonstick skillet over medium heat and add the bacon strips. Cook the bacon until crispy, about 5–7 minutes, flipping halfway through. Transfer the cooked bacon to a paper towel-lined plate and crumble into pieces once cooled.
While the bacon is cooking, halve the cherry tomatoes, thinly slice the green onions, and measure out the baby spinach. Set these aside for easy access.
Wipe out the skillet to remove excess bacon grease, but leave a light coating for flavor. Add the olive oil to the skillet and heat over medium. Toss in the halved cherry tomatoes and sauté for about 2 minutes, until slightly softened.
Add the baby spinach to the skillet and cook for another 1–2 minutes, stirring occasionally, until wilted. Remove the tomatoes and spinach from the skillet and set aside.
Lower the heat to medium-low and melt the tablespoon of butter in the skillet. Pour in the egg mixture and let it sit undisturbed for 30 seconds until it begins to set around the edges.
Gently stir the eggs with a spatula, pushing them from the edges to the center, and allow the uncooked egg to flow to the surface. Continue stirring slowly until the eggs are softly scrambled and just set, about 3–4 minutes.
Stir in the sautéed vegetables, crumbled bacon, shredded cheddar cheese, and green onions. Fold gently until everything is evenly distributed and the cheese has melted.
Remove the skillet from the heat and divide the egg scramble onto plates. Serve immediately with toast or your favorite side dish, and enjoy your Summer Egg and Bacon Scramble!
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1207 mg | 402% | |
| Sodium | 2039 mg | 89% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 31.9 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 737 mg | 57% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3384 mg | 72% | |
*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.
