Vegetarian Scrambled Eggs with Bacon and Potatoes
Elevate your breakfast game with this delicious and hearty recipe for Vegetarian Scrambled Eggs with Bacon and Potatoes. Perfectly fluffy scrambled eggs are paired with crispy, golden-brown potatoes, sautéed onions and bell peppers, and savory plant-based bacon strips for a satisfying, protein-packed start to your day. The combination of smoky, meat-free bacon and creamy eggs creates a flavorful balance, while fresh chives add a bright, herby finish. Ready in just 45 minutes and serving four, this easy vegetarian twist on a classic breakfast skillet is ideal for brunch gatherings or a quick, filling meal any day of the week. Try this vegetarian breakfast recipe to enjoy comfort food at its finest—hold the meat!
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Recipe Information
Ingredients
- 6 large eggs
- 4 plant-based bacon strips
- 2 medium potatoes
- 1 onion
- 1 bell pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons chives
Instructions
Peel and dice the potatoes into small cubes. Set aside.
Chop the onion and bell pepper finely.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for about 15 minutes, stirring occasionally, until crispy and golden brown. Add salt and pepper to taste.
In another small skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for 5-7 minutes until soft and translucent. Remove from heat.
In a nonstick pan, melt the butter over low heat.
Whisk the eggs in a mixing bowl with a pinch of salt and pepper. Pour the eggs into the nonstick pan with the melted butter. Cook over low heat, stirring gently with a spatula, until the eggs are softly scrambled and slightly runny. Remove from heat.
Cook plant-based bacon strips according to package instructions (typically, 3-4 minutes per side in a skillet over medium heat). Once done, chop them into small pieces.
Combine the scrambled eggs with the sautéed vegetables, crispy potatoes, and chopped plant-based bacon in the large skillet. Gently fold the ingredients together.
Garnish with chopped chives and serve hot.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 12.6 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2999 mg | 64% | |
*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.
