Bacon Spinach And Egg Scramble Recipes

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CHEESY BACON AND SPINACH SCRAMBLED EGGS



Cheesy Bacon and Spinach Scrambled Eggs image

Fluffy scrambled eggs filled with bacon, cheese, and spinach! Perfect for a filling low-carb breakfast or serve in a tortilla!

Provided by Victoria

Categories     Breakfast

Number Of Ingredients 5

1 Tbsp butter
4 Eggs
1/4 Cup of Shredded Cheese (we use raw cheddar)
2 Strips COOKED Bacon (cut into small pieces)
2 Large handfuls of Spinach

Steps:

  • Add butter to skillet and place over medium heat.
  • Crack eggs into a large mixing bowl. Whisk briefly.
  • Add bacon and cheese, and salt and pepper. Whisk again.
  • Add spinach and toss until spinach is well coated.
  • Add mixture to skillet.
  • Let cook for 2-3 minutes, then stir and break it up with a spoon or spatula.
  • Continue cooking until eggs are at desired consistency.
  • Serve immediately.

BACON, SPINACH, AND EGG SCRAMBLE



Bacon, Spinach, and Egg Scramble image

This is my new favorite way to scramble eggs. I don't have the cooking chops to flip an omelet, but I can mix the same ingredients together. It may not be as pretty, but it tastes just as good!

Provided by quirkycook

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

1 egg
2 egg whites
1/2 fresh spinach, chopped
2 slices bacon, sliced
1 tablespoon milk
1 tablespoon shredded cheddar cheese
salt and pepper

Steps:

  • Fry chopped bacon in a non stick skillet.
  • Beat together egg, egg whites, milk, salt, and pepper.
  • When bacon is almost done, add chopped spinach and saute until just wilted.
  • Add egg mixture and scramble.
  • Top with cheddar cheese.

SPINACH BACON EGG CASSEROLE



Spinach Bacon Egg Casserole image

This is very similar to a famous Missouri bakery's recipe for spinach bacon egg souffle. This method is faster and easier, so it works better for families!

Provided by Renae

Categories     Breakfast and Brunch     Eggs

Time 1h5m

Yield 12

Number Of Ingredients 10

8 eggs
¾ cup whole milk
1 teaspoon garlic salt
¼ teaspoon ground black pepper
½ pound bacon
1 red bell pepper, chopped
¼ cup minced onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup shredded Monterey Jack cheese
¼ cup finely shredded Asiago cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
  • Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
  • Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 3.1 g, Cholesterol 144.6 mg, Fat 14.6 g, Fiber 1 g, Protein 9.6 g, SaturatedFat 5.5 g, Sodium 432 mg, Sugar 1.7 g

SPINACH BACON SALAD WITH HARD COOKED EGGS



Spinach Bacon Salad with Hard Cooked Eggs image

A little bit sweet, a little bit salty-this classic salad is delicious. Look for bags of prewashed spinach to get this on the table faster.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 9

4 slices bacon, cut into 1/2-inch pieces
3 tablespoons vegetable oil
5 medium green onions, chopped (1/3 cup)
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons white or cider vinegar
8 oz fresh spinach leaves (9 cups)
2 hard-cooked eggs, sliced

Steps:

  • In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 3 tablespoons bacon drippings from skillet (if fewer than 3 tablespoons remain, add enough vegetable oil to drippings to equal 3 tablespoons).
  • Add oil, onions, sugar, salt and pepper to drippings in skillet. Cook over medium heat 2 to 3 minutes, stirring occasionally, until onions are slightly softened. Stir in vinegar.
  • Place spinach in very large bowl. Pour warm dressing over spinach; toss to coat. Arrange egg slices on top. Crumble bacon and sprinkle on top. Serve immediately.

Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g

GOAT CHEESE, BACON, AND SCRAMBLED EGG BRUNCH WRAP



Goat Cheese, Bacon, and Scrambled Egg Brunch Wrap image

We love scrambled egg sandwiches and I'm always putting new combos together. This one's flavor profile is perfect for brunch. It's sweet, savory, salty, tart, and fresh. You can make one or a bunch.

Provided by FrackFamily5 CA->CT

Categories     Main Dish Recipes     Sandwich Recipes     Wraps and Roll-Ups

Time 15m

Yield 1

Number Of Ingredients 7

2 slices turkey bacon
1 cooking spray
1 large egg
1 (6 inch) flour tortilla
1 ounce honey-flavored goat cheese
1 tablespoon chopped pitted Kalamata olives
4 leaves baby spinach

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
  • While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
  • Heat tortilla in a microwave until soft and pliable, about 15 seconds.
  • Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 21.9 g, Cholesterol 224.6 mg, Fat 27.5 g, Fiber 2.1 g, Protein 19.4 g, SaturatedFat 9.9 g, Sodium 1131.5 mg, Sugar 2.2 g

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Category Breakfast
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