Scrambled Eggs with Bacon and Vegetables

This easy breakfast recipe combines the grounding protein of crisp bacon and fluffy eggs with vibrant, healthy vegetables like tomatoes, zucchini, and spinach. It’s a convenient, self-contained dish as well with the use of bacon drippings as a cooking fat. Feel free to use cherry tomatoes instead for additional tang, or chop some fresh basil and add at the same time as the spinach for extra flavor.

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Scrambled Eggs with Bacon and Vegetables

Servings 2

Total Time: 20 minutes

Cook Time: 20 minutes

Nutrition Information

calories 355

carbohydrate 10g

protein 20g

fat 27g

Ingredients

  • 4 slice(s) bacon
  • 4 large egg(s)
  • 1 medium zucchini diced
  • 1 medium garlic clove(s) minced
  • 1 medium tomato(es) diced
  • 1 cup(s) spinach

Instructions

  1. Cook bacon, remove from pan and reserve 1 tablespoon of the bacon drippings in the pan. (Alternatively, cook bacon on baking sheet in oven for 20 minutes at 350 F while everything else cooks).
  2. Meanwhile, wash and chop the vegetables.
  3. Over medium-high heat, add the zucchini, garlic and tomato to the pan with the remaining bacon drippings. Sauté until just before tender.
  4. While cooking, beat eggs in a small bowl. Set aside.
  5. Crumble cooked bacon and set aside.
  6. When the vegetables are almost done, add the beaten eggs and crumbled bacon to the pan, along with the fresh spinach. Turn heat to medium-low and cook until the eggs are fluffy and firm.
  7. Season with freshly ground black pepper and sea salt, if desired.

Comments

  1. This dish is amazing!

    What I generally do is start the week by cooking up a pound of bacon (say, on a Sunday) and then stick it in the fridge to use all week on salads and in breakfasts like this. Saves lots of time! I also keep the bacon fat/drippings in a glass and just put some plastic wrap loosely over the top. It seems to be fine sitting on the counter for a few days like that, but someone can correct me if I’m wrong about the stability of doing that.

    Now, for this dish, I substitute in cherry tomatoes and those little, yellow tomatoes. I like the mix of tangy and sweet this provides, and the colors make the dish visually appealing (hey, that’s important! :). I also cut up fresh basil to add along with the spinach — it adds a nice punch of flavor.

    Lastly, maybe it’s just my stove or my pan, but I can never get the eggs to cook all the way through by leaving the mixture on “one side,” so about halfway through the cooking, I flip the entire thing to ensure evenness.

  2. While leaving bacon fat out is done by a lot of people (including my parents), there is no real benefit to leaving it out as opposed to putting it in the fridge. Why risk the potential for bacterial overload when you can just throw it in the cold box and nix the worries altogether?

  3. What about the nitrites in bacon? I though they cause cancer? And if your reusing bacon fat drippings wouldn’t that be chock full of cancer causing nitrosamines?

  4. I know everyone has preferences but can you please include time guidelines for cooking when you say things like
    “Saute until just before tender.”
    ” cook until the eggs are fluffy and firm.”
    Some time guidelines would be very helpfull

  5. Neely, I’ve come to understand recently that I’m sensitive to Nightshades, and so have been trying to eliminate them from recipes or make substitutions. Do you have any ideas for a substitute for tomatoes? Thanks!

    1. ehbh1229 – Unfortunately, nothing can really replace tomatoes :) But you can replace them with any other veggie you like. Maybe add some broth or something to recipes that call for tomatoes to replace the liquid that tomatoes provide.

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