Ingredients
Scale
- 6 large eggs
- 6 strips of bacon
- 1/2 cup chopped mixed vegetables (bell peppers, onions, mushrooms)
- 2 tablespoons milk or cream
- 2 tablespoons butter
- Salt and pepper to taste
- 4 slices of toast
- Optional: Orange juice, coffee, or your favorite breakfast beverage
Instructions
- Place the bacon strips in a cold skillet and cook over medium heat until crispy. Remove and set aside on a paper towel.
- Melt one tablespoon of butter in the skillet, add chopped vegetables, and sauté until tender (about 5-7 minutes).
- Whisk together eggs, milk or cream, salt, and pepper in a bowl. Pour over sautéed vegetables and scramble until eggs are set but slightly moist.
- Toast the bread until golden, then serve the egg scramble with bacon and toast on the side, along with orange juice or coffee.
Notes
- Use Fresh Ingredients: Fresh eggs, crispy bacon, and vibrant vegetables enhance the meal.
- Don’t Overcook the Eggs: Aim for a creamy scramble by avoiding overcooking.
- Customize Your Scramble: Add cheese, herbs, or extra vegetables as desired.
- Warm Plates: Warm plates help keep the meal hot longer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg