Vegetarian Scrambled Eggs with Vegetables and Bacon
Elevate your breakfast game with this irresistible Vegetarian Scrambled Eggs with Vegetables and Bacon recipe! Packed with vibrant flavors and wholesome ingredients, this dish combines fluffy eggs enriched with almond milk, tender sautéed vegetables like spinach, red bell pepper, and cherry tomatoes, and the perfect hint of smoky savoriness from crispy meatless bacon strips. A generous sprinkle of melted cheddar cheese ties it all together for a comforting yet guilt-free meal that’s ideal for vegetarians or anyone seeking a nutritious alternative to traditional breakfast fare. Ready in just 25 minutes, this recipe is simple to prepare and serves as a versatile dish for brunch or a protein-packed start to your day. Whether you’re looking for a quick weekday breakfast or a special weekend treat, this colorful and satisfying scramble is sure to impress!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons unsweetened almond milk
- 4 strips meatless bacon strips
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 cup spinach leaves
- 10 pieces cherry tomatoes
- 2 stalks green onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup cheddar cheese
Instructions
Whisk the eggs and almond milk together in a bowl until well blended. Season with salt and black pepper and set aside.
Chop the red bell pepper into small cubes. Halve the cherry tomatoes and thinly slice the green onions. Set these vegetables aside.
Heat a non-stick frying pan over medium heat and add 1 tablespoon of olive oil. Add the meatless bacon strips and cook according to package instructions until crispy. Transfer onto a plate lined with paper towels to cool and crumble into pieces.
In the same pan, heat the remaining tablespoon of olive oil. Add the chopped red bell pepper and cook for about 2-3 minutes until it begins to soften.
Add the chopped cherry tomatoes and green onions to the pan, cooking for an additional 2 minutes until the tomatoes start to release their juices.
Add the spinach leaves to the pan and stir until they begin to wilt, which should take about 1 minute.
Reduce the heat to low and pour the egg mixture into the pan, stirring gently with a spatula to scramble, cooking until the eggs are just set.
Sprinkle the crumbled meatless bacon and shredded cheddar cheese over the eggs and give them a final stir to melt the cheese.
Serve the scrambled eggs hot, garnished with extra green onion slices if desired.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.2 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 523 mg | 40% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1523 mg | 32% | |
*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.
