Creamy Scrambled Eggs with Crispy Bacon

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

Creamy Scrambled Eggs with Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Crispy Bacon

Soft-scrambled pasture-raised eggs whisked with Greek yogurt for a velvety texture, served with salty, oven-baked bacon and fresh chives.

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NUTRITION

506kcal
Protein
41.1g
Fat
36.1g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 slice sugar-free bacon

0.25 cup plain Greek yogurt

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

1 cup fresh baby spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F and arrange the bacon slices on a parchment-lined baking sheet.

  • 2

    Bake the bacon for 12-15 minutes until it reaches your desired level of crispiness, then drain on a paper towel.

  • 3

    In a medium mixing bowl, whisk the eggs with the Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and no white streaks remain.

  • 4

    Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.

  • 5

    Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds to begin setting.

  • 6

    Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.

  • 7

    Continue cooking slowly, folding the eggs occasionally, until they are just set but still appear slightly moist and glossy.

  • 8

    Place the fresh baby spinach on a plate, top with the creamy scrambled eggs, crumble the crispy bacon over the top, and garnish with fresh chives.

Creamy Scrambled Eggs with Crispy Bacon

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

Creamy Scrambled Eggs with Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Crispy Bacon

Soft-scrambled pasture-raised eggs whisked with Greek yogurt for a velvety texture, served with salty, oven-baked bacon and fresh chives.

NUTRITION

506kcal
Protein
41.1g
Fat
36.1g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 slice sugar-free bacon

0.25 cup plain Greek yogurt

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

1 cup fresh baby spinach

PREPARATION

  • 1

    Preheat your oven to 400°F and arrange the bacon slices on a parchment-lined baking sheet.

  • 2

    Bake the bacon for 12-15 minutes until it reaches your desired level of crispiness, then drain on a paper towel.

  • 3

    In a medium mixing bowl, whisk the eggs with the Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and no white streaks remain.

  • 4

    Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.

  • 5

    Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds to begin setting.

  • 6

    Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.

  • 7

    Continue cooking slowly, folding the eggs occasionally, until they are just set but still appear slightly moist and glossy.

  • 8

    Place the fresh baby spinach on a plate, top with the creamy scrambled eggs, crumble the crispy bacon over the top, and garnish with fresh chives.