Classic Eggs and Bacon Breakfast

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

Classic Eggs and Bacon Breakfast

YOUR SOLIN GENERATED RECIPE

Classic Eggs and Bacon Breakfast

Pan-seared turkey bacon paired with fluffy scrambled eggs and sautéed spinach, topped with creamy avocado slices for a satisfying start.

Try 7 days free, then $12.99 / mo.

NUTRITION

520kcal
Protein
34.6g
Fat
41.0g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 slices turkey bacon

1 cup baby spinach

0.25 whole avocado

1 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place turkey bacon in a skillet over medium heat and cook until the edges are golden and crisp.

  • 2

    Transfer the bacon to a plate, then add the olive oil and baby spinach to the skillet.

  • 3

    Sauté the spinach for 1 minute until the leaves are bright green and wilted.

  • 4

    Whisk the eggs with sea salt and black pepper in a bowl, then pour into the skillet over the spinach.

  • 5

    Use a spatula to gently fold the eggs over medium-low heat until they form soft, tender curds.

  • 6

    Serve the eggs alongside the crispy bacon and top with fresh avocado slices.

Classic Eggs and Bacon Breakfast

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

Classic Eggs and Bacon Breakfast

YOUR SOLIN GENERATED RECIPE

Classic Eggs and Bacon Breakfast

Pan-seared turkey bacon paired with fluffy scrambled eggs and sautéed spinach, topped with creamy avocado slices for a satisfying start.

NUTRITION

520kcal
Protein
34.6g
Fat
41.0g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 slices turkey bacon

1 cup baby spinach

0.25 whole avocado

1 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    Place turkey bacon in a skillet over medium heat and cook until the edges are golden and crisp.

  • 2

    Transfer the bacon to a plate, then add the olive oil and baby spinach to the skillet.

  • 3

    Sauté the spinach for 1 minute until the leaves are bright green and wilted.

  • 4

    Whisk the eggs with sea salt and black pepper in a bowl, then pour into the skillet over the spinach.

  • 5

    Use a spatula to gently fold the eggs over medium-low heat until they form soft, tender curds.

  • 6

    Serve the eggs alongside the crispy bacon and top with fresh avocado slices.