Egg and Bacon Scramble with Crispy Potatoes

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

Egg and Bacon Scramble with Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Bacon Scramble with Crispy Potatoes

Skillet-roasted potatoes and turkey bacon scrambled with fluffy eggs, served with a side of maple-sweetened tea and a savory, toasted aroma.

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NUTRITION

423kcal
Protein
33.9g
Fat
20.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

2 slices Turkey Bacon

120g Yukon Gold Potatoes

1.5 tsp Extra Virgin Olive Oil

1 tsp Maple Syrup

1 bag Black Tea

1/4 cup Unsweetened Almond Milk

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PREPARATION

  • 1

    Dice the Yukon Gold potatoes into small, even cubes for maximum crispiness.

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium heat and add the potatoes, cooking until they are tender and golden brown.

  • 3

    Add the chopped turkey bacon to the skillet and sauté for 3-4 minutes until the edges are crisp.

  • 4

    In a small bowl, whisk together the whole eggs and egg whites, then pour the mixture into the skillet with the potatoes and bacon.

  • 5

    Gently fold the eggs until they are just set and fluffy, removing from the heat immediately to prevent overcooking.

  • 6

    Brew the black tea in hot water for 3-5 minutes, then stir in the almond milk and maple syrup for a lightly sweetened morning beverage.

Egg and Bacon Scramble with Crispy Potatoes

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

Egg and Bacon Scramble with Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Bacon Scramble with Crispy Potatoes

Skillet-roasted potatoes and turkey bacon scrambled with fluffy eggs, served with a side of maple-sweetened tea and a savory, toasted aroma.

NUTRITION

423kcal
Protein
33.9g
Fat
20.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

2 slices Turkey Bacon

120g Yukon Gold Potatoes

1.5 tsp Extra Virgin Olive Oil

1 tsp Maple Syrup

1 bag Black Tea

1/4 cup Unsweetened Almond Milk

PREPARATION

  • 1

    Dice the Yukon Gold potatoes into small, even cubes for maximum crispiness.

  • 2

    Heat the extra virgin olive oil in a non-stick skillet over medium heat and add the potatoes, cooking until they are tender and golden brown.

  • 3

    Add the chopped turkey bacon to the skillet and sauté for 3-4 minutes until the edges are crisp.

  • 4

    In a small bowl, whisk together the whole eggs and egg whites, then pour the mixture into the skillet with the potatoes and bacon.

  • 5

    Gently fold the eggs until they are just set and fluffy, removing from the heat immediately to prevent overcooking.

  • 6

    Brew the black tea in hot water for 3-5 minutes, then stir in the almond milk and maple syrup for a lightly sweetened morning beverage.