A Taste of the Open Road: Our Go-To Breakfast Scramble
This recipe is more than just a meal; it’s a taste of adventure. During our time exploring the country in an RV, this hearty scrambled egg dish became our go-to breakfast. It’s incredibly simple to whip up, packed with flavor, and kept us fueled for long days of travel. It’s a comforting, delicious start to the day that brings back so many wonderful memories. Now, you can bring a piece of that road-trip magic right into your own kitchen!
SERVES: 2
PREP TIME: 5 minutes
COOK TIME: 28 minutes
Ingredients
• 8 strips bacon, about 8 oz / 225 g
• 1 packed cup spiral-sliced butternut squash, about 5¼ oz / 150 g
• ½ green bell pepper, diced
• 6 large eggs, beaten
• ½ cup / 40 g sliced green onions, green parts only
• ¼ teaspoon ground black pepper
Instructions
1. Crisp the Bacon: In a large frying pan, cook the bacon over medium heat until perfectly crispy, about 15 minutes. Transfer the bacon to a plate to cool, but leave that flavorful bacon grease in the pan. Once cooled, crumble the bacon strips.2. Sauté the Veggies: Add the spiral-sliced butternut squash and diced bell pepper to the pan with the bacon grease. Cover and cook over medium-low heat for 8 minutes, or until the vegetables are tender enough to be easily pierced with a fork.3. Scramble the Eggs: Pour the beaten eggs into the pan with the vegetables. Add the sliced green onions and black pepper, then stir with a large spoon until everything is well combined.4. Cook to Perfection: Continue cooking uncovered for about 5 minutes, stirring every minute or so, until the eggs reach your desired doneness. Gently fold in half of the crumbled bacon.5. Serve and Garnish: Divide the scramble evenly between two plates. Top with the remaining crispy bacon and enjoy immediately!
Nutritional Information
• Per serving
• Calories: 395
• Total Fat: 27 g
• Saturated Fat: 8.6 g
• Carbs: 11.7 g
• Net Carbs: 9.2 g
• Protein: 26.3 g
• Sodium: 474 mg
• Cholesterol: 578 mg
Pro Tips
• & Variations
• Add Some Cheese: If you’re a cheese lover, a sprinkle of sharp cheddar or Monterey Jack folded in with the eggs adds a wonderful, creamy texture.
• Drizzle with Dressing: Elevate the flavor by drizzling the finished dish with a zesty Avocado Lime Dressing or a bright Basil Vinaigrette.
• Meal Prep Friendly: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan over medium heat for a quick and easy meal.
• Veggie Swap: Feel free to substitute the green bell pepper with diced red bell pepper, zucchini, or mushrooms for a different flavor profile.
FAQ
Q: Can I make this breakfast scramble ahead of time
A: Yes, this breakfast scramble is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a pan for a quick and easy meal.
Q: What other vegetables can I use in this recipe
A: Feel free to customize this scramble with your favorite vegetables. Diced red bell pepper, zucchini, mushrooms, or spinach are all excellent substitutes for the green bell pepper or additions alongside the butternut squash.
Q: Is this breakfast scramble low-carb
A: With 9.2g of net carbs per serving, this hearty bacon and egg scramble can be a great option for a low-carb diet. It’s packed with 26.3g of protein to keep you fueled for your day.
Q: How can I add more flavor to this scrambled egg dish
A: To add extra flavor and creaminess, try folding in sharp cheddar or Monterey Jack cheese with the eggs. For a zesty finish, you can also drizzle the finished scramble with an Avocado Lime Dressing or a Basil Vinaigrette.
