Whole30 Scrambled Eggs with Vegetables and Bacon
Elevate your breakfast routine with this hearty and flavorful Whole30 Scrambled Eggs with Vegetables and Bacon! Packed with protein-rich eggs, crispy compliant bacon, and a vibrant array of sautéed vegetables including bell peppers, zucchini, spinach, and onion, this recipe is a wholesome start to your day. Cooked in olive oil for added richness and perfectly seasoned with salt and black pepper, these scrambled eggs strike the ideal balance of nourishing and delicious. Quick to prepare in under 35 minutes, this dish is perfect for busy mornings or meal prepping ahead of time, serving up three generous portions. Whether you're following a Whole30 diet or simply looking for a healthy, paleo-friendly breakfast, this satisfying recipe combines unbeatable texture and flavor for maximum morning fuel!
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Recipe Information
Ingredients
- 6 large eggs
- 4 slices compliant bacon
- 2 tablespoons olive oil
- 1 medium bell peppers
- 1 small zucchini
- 1 cup spinach
- 0.5 medium onion
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons water
Instructions
Chop the bell pepper, zucchini, and onion into small, bite-sized pieces.
Heat a large non-stick skillet over medium heat and add the slices of compliant bacon. Cook until crispy, turning occasionally, for about 5-7 minutes. Remove the bacon and set aside on a paper towel-lined plate.
In the same skillet, add 1 tablespoon of olive oil to the bacon drippings. Add the chopped onion and sauté for 2 minutes until slightly softened.
Add the bell peppers and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender.
While the vegetables are cooking, crack the eggs into a bowl, add 2 tablespoons of water, and whisk until well blended. Season with salt and black pepper.
Add the spinach to the skillet and cook for about 1 minute until wilted.
Push the vegetables to one side of the skillet and pour 1 tablespoon of olive oil onto the empty side. Reduce the heat to medium-low and pour the whisked eggs into the skillet.
Gently stir the eggs with a spatula, folding them over occasionally, and cook until they are scrambled to your desired consistency.
Crumble the cooked bacon slices into pieces and add to the egg and vegetable mixture. Stir gently to combine everything evenly.
Remove the skillet from the heat and serve the scrambled eggs, bacon, and vegetables warm.
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1180 mg | 393% | |
| Sodium | 3962 mg | 172% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 19.2 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 241 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1608 mg | 34% | |
*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.
