Egg and Bacon Veggie Scramble with Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Bacon Veggie Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Bacon Veggie Scramble with Roasted Potatoes

Enjoy a hearty, savory breakfast scramble featuring 3 whole eggs and 2 egg whites softly cooked with crisp bell peppers and spinach, accented by a slice of crispy bacon. Served alongside perfectly roasted, tender diced potatoes, this dish is a well-balanced, flavorful start to your day.

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NUTRITION

318kcal
Protein
16.1g
Fat
13.2g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 large egg whites

1 slice bacon

0.75 cup diced potatoes

0.5 cup mixed bell peppers and spinach

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the diced potatoes lightly with olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes until golden and tender.

  • 3

    In a bowl, whisk together the 3 whole eggs and 2 egg whites until fully blended. Season with a pinch of salt and pepper.

  • 4

    Chop the mixed bell peppers and spinach roughly.

  • 5

    Cook the bacon in a non-stick skillet over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving a bit of bacon fat in the pan.

  • 6

    In the same skillet, add the chopped veggies and sauté for about 2 minutes until just softened.

  • 7

    Pour in the egg mixture over the veggies and gently stir. Allow the eggs to cook slowly, forming soft curds. When the eggs are nearly set, sprinkle the crumbled bacon on top and give a final gentle stir.

  • 8

    Plate the egg scramble alongside a serving of roasted potatoes and enjoy your balanced, protein-packed breakfast.

Egg and Bacon Veggie Scramble with Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Bacon Veggie Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Bacon Veggie Scramble with Roasted Potatoes

Enjoy a hearty, savory breakfast scramble featuring 3 whole eggs and 2 egg whites softly cooked with crisp bell peppers and spinach, accented by a slice of crispy bacon. Served alongside perfectly roasted, tender diced potatoes, this dish is a well-balanced, flavorful start to your day.

NUTRITION

318kcal
Protein
16.1g
Fat
13.2g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 large egg whites

1 slice bacon

0.75 cup diced potatoes

0.5 cup mixed bell peppers and spinach

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the diced potatoes lightly with olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes until golden and tender.

  • 3

    In a bowl, whisk together the 3 whole eggs and 2 egg whites until fully blended. Season with a pinch of salt and pepper.

  • 4

    Chop the mixed bell peppers and spinach roughly.

  • 5

    Cook the bacon in a non-stick skillet over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving a bit of bacon fat in the pan.

  • 6

    In the same skillet, add the chopped veggies and sauté for about 2 minutes until just softened.

  • 7

    Pour in the egg mixture over the veggies and gently stir. Allow the eggs to cook slowly, forming soft curds. When the eggs are nearly set, sprinkle the crumbled bacon on top and give a final gentle stir.

  • 8

    Plate the egg scramble alongside a serving of roasted potatoes and enjoy your balanced, protein-packed breakfast.