Whole30 Scrambled Eggs with Bacon and Potatoes
Start your morning off right with this hearty and delicious Whole30 Scrambled Eggs with Bacon and Potatoes! Packed with flavor, this protein-rich breakfast features crispy thick-cut bacon, golden and tender russet potatoes, and perfectly creamy scrambled eggs whisked with a touch of coconut milk for added richness. The dish comes together in one skillet for the bacon and potatoes and a separate pan for the eggs, making it simple yet satisfying. Finished with a sprinkle of fresh chives for a burst of color and freshness, this wholesome recipe is paleo-friendly, dairy-free, and gluten-free, making it ideal for those following the Whole30 program or anyone craving a nourishing start to the day. Ready in just 45 minutes and serving three, this breakfast is as comforting as it is nutritious. Perfect for a cozy Sunday brunch or a fuss-free weekday breakfast!
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Recipe Information
Ingredients
- 6 slices thick-cut bacon
- 2 medium russet potatoes
- 6 large eggs
- 1 tablespoon coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons chives
Instructions
Step 1: Prepare the ingredients by peeling and dicing the russet potatoes into small cubes. Finely chop the chives and set them aside for garnish.
Step 2: In a large skillet over medium heat, cook the bacon slices until crispy. This should take about 8-10 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Reserve 1 tablespoon of the bacon fat in the skillet.
Step 3: To the skillet with bacon fat, add 1 tablespoon of olive oil and the diced potatoes. Season the potatoes with half of the salt and pepper. Cook for about 15 minutes, stirring occasionally, until the potatoes are golden brown and tender.
Step 4: While the potatoes are cooking, crack the eggs into a mixing bowl. Add the coconut milk and remaining salt and pepper. Whisk together until well combined and slightly frothy.
Step 5: In a separate non-stick pan, heat the remaining tablespoon of olive oil over medium-low heat. Pour in the egg mixture and gently stir with a spatula, pulling the eggs across the pan as they cook. Continue stirring until the eggs are just set, about 4-5 minutes.
Step 6: Chop the cooked bacon into pieces. Add the bacon to the potato skillet and stir to combine.
Step 7: Serve scrambled eggs alongside the bacon and potato mixture. Garnish with chopped chives before serving.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1180 mg | 393% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 6.3 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 237 mg | 18% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2573 mg | 55% | |
*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.
