Scrambled Eggs with Crispy Bacon and Roasted Potatoes

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

Scrambled Eggs with Crispy Bacon and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Crispy Bacon and Roasted Potatoes

Fluffy scrambled eggs served alongside salty center-cut bacon and herb-roasted red potatoes for a breakfast plate with a satisfying golden crunch.

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NUTRITION

452kcal
Protein
35g
Fat
18.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

150g Red Potatoes, diced

2 slices Center-Cut Bacon

2 Large Eggs

1/2 cup Liquid Egg Whites

1 tsp Avocado Oil

1/2 cup Broccoli Florets

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the diced red potatoes with avocado oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the potatoes for 20-25 minutes, tossing halfway through, until they are tender and have developed a golden brown exterior.

  • 4

    While the potatoes roast, place the bacon slices in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the bacon is perfectly crispy.

  • 5

    Remove the bacon to a paper towel-lined plate and pour off all but a teaspoon of the fat from the skillet.

  • 6

    In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined.

  • 7

    Pour the egg mixture into the skillet over medium-low heat, stirring gently with a spatula until the eggs are soft and fluffy.

  • 8

    Steam the broccoli florets for 3-4 minutes until they are bright green and tender-crisp.

  • 9

    Plate the scrambled eggs alongside the crispy bacon, roasted potatoes, and steamed broccoli for a complete, protein-packed breakfast.

Scrambled Eggs with Crispy Bacon and Roasted Potatoes

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

Scrambled Eggs with Crispy Bacon and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Crispy Bacon and Roasted Potatoes

Fluffy scrambled eggs served alongside salty center-cut bacon and herb-roasted red potatoes for a breakfast plate with a satisfying golden crunch.

NUTRITION

452kcal
Protein
35g
Fat
18.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

150g Red Potatoes, diced

2 slices Center-Cut Bacon

2 Large Eggs

1/2 cup Liquid Egg Whites

1 tsp Avocado Oil

1/2 cup Broccoli Florets

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the diced red potatoes with avocado oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the potatoes for 20-25 minutes, tossing halfway through, until they are tender and have developed a golden brown exterior.

  • 4

    While the potatoes roast, place the bacon slices in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the bacon is perfectly crispy.

  • 5

    Remove the bacon to a paper towel-lined plate and pour off all but a teaspoon of the fat from the skillet.

  • 6

    In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined.

  • 7

    Pour the egg mixture into the skillet over medium-low heat, stirring gently with a spatula until the eggs are soft and fluffy.

  • 8

    Steam the broccoli florets for 3-4 minutes until they are bright green and tender-crisp.

  • 9

    Plate the scrambled eggs alongside the crispy bacon, roasted potatoes, and steamed broccoli for a complete, protein-packed breakfast.