Weekend Breakfast Scramble
This breakfast scramble is worth getting out of bed on the weekends for but it's easy enough to whip up on a weekday too! Eggs, bacon, potatoes, green beans, and garlic -- it's all so good together!
- 1 1/2 tbsp olive or avocado oil
- 1 medium potato, diced
- 1 cup fresh green beans, trimmed and cut into thirds
- 1/2 white or yellow onion, diced
- 3 slices bacon, chopped, not diced
- 1 tsp salt
- 1/2 tsp black pepper
- 8 eggs
- 1/4 tsp chili powder
- 1 tsp garlic, minced
Optional Toppings: hot sauce, sriracha, or green onions
Heat olive oil in a large skillet on medium-high heat. Once hot, add your potatoes, green beans, onion, and chopped bacon. Sauté, stirring occasionally, until sides of potatoes are tender with some browning and bacon is crispy. This can take 8 to 10 minutes depending on your stove and the size of your potatoes. Season with 1/2 teaspoon salt and pepper.
In a bowl, whisk together your eggs, remaining 1/2 teaspoon salt, and chili powder with a splash of water. This helps make them fluffy!
Pour your whisked eggs into the skillet with potato, green beans, and bacon. Add the minced garlic. Reduce heat to low. Stir and cook for 2 to 3 minutes or until eggs are done. (The eggs will cook quickly since the pan is already so hot.) Feel free to add hot sauce, sriracha, or chopped green onions when serving!
If you want to use leftover veggies instead of fresh green beans, don't add them when you cook the potatoes. Wait and add them to the skillet with your eggs since they just need to be heated up and don't require much cooking time.
I use yellow or gold potatoes but any potato will work!
Calories: 228kcal, Carbohydrates: 5g, Protein: 15g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 338mg, Sodium: 951mg, Potassium: 241mg, Fiber: 1g, Sugar: 2g, Vitamin A: 702IU, Vitamin C: 5mg, Calcium: 63mg, Iron: 2mg