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

Pan-seared center-cut bacon served alongside velvety scrambled eggs whisked with Greek yogurt and fresh spinach for a vibrant morning boost.

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NUTRITION

566kcal
Protein
52.8g
Fat
37.2g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

4 slices center-cut bacon

2 tbsp plain Greek yogurt

1 cup fresh baby spinach

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

  • 1

    Place the bacon slices in a cold skillet and cook over medium heat until crispy, turning occasionally, then drain on paper towels.

  • 2

    In a medium bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and aerated.

  • 3

    Wipe out the excess bacon fat from the skillet, leaving just a light coating, and add the ghee over medium-low heat.

  • 4

    Add the fresh baby spinach to the skillet and sauté for about 1 minute until just wilted.

  • 5

    Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the curds from the edges toward the center.

  • 6

    Remove the skillet from the heat while the eggs are still slightly soft and glossy to prevent overcooking.

  • 7

    Garnish with chopped fresh chives and serve immediately alongside the crispy bacon strips.

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

Pan-seared center-cut bacon served alongside velvety scrambled eggs whisked with Greek yogurt and fresh spinach for a vibrant morning boost.

NUTRITION

566kcal
Protein
52.8g
Fat
37.2g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

4 slices center-cut bacon

2 tbsp plain Greek yogurt

1 cup fresh baby spinach

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

  • 1

    Place the bacon slices in a cold skillet and cook over medium heat until crispy, turning occasionally, then drain on paper towels.

  • 2

    In a medium bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and aerated.

  • 3

    Wipe out the excess bacon fat from the skillet, leaving just a light coating, and add the ghee over medium-low heat.

  • 4

    Add the fresh baby spinach to the skillet and sauté for about 1 minute until just wilted.

  • 5

    Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the curds from the edges toward the center.

  • 6

    Remove the skillet from the heat while the eggs are still slightly soft and glossy to prevent overcooking.

  • 7

    Garnish with chopped fresh chives and serve immediately alongside the crispy bacon strips.