Bacon Spinach Egg Scramble
You can whip up this Bacon Spinach Egg Scramble in less than 15 minutes! Treat yourself to this healthy, delicious breakfast. It’s gluten-free, dairy-free, and Whole 30 compliant.
Lauren has had some more time lately to make breakfast in the morning, which has been a nice change from her daily bowl of oatmeal. This scramble is one of her favorites. It has tons of flavor, and the spinach, veggies, eggs, and avocado provide tons of nutrients.
The easiest way to make this scramble part of your morning routine is to do a little prep work at the beginning of the week. You can dice the onions and green peppers, then store them in your fridge in a plastic bag. Cook the bacon in advance, then store it in the fridge as well. We like to cook it in the oven — it’s the perfect amount of crispness with minimal clean-up! You can even open up the can of spinach and store the spinach in tupperware so it’s ready to go for the week.
Once you pour the eggs in, you’ll need to stay by the stove. Your skillet will be quite hot by that time, so it won’t take the eggs long to cook. Be ready to push the eggs around with your spatula. We love to use a metal spatula on a cast iron skillet — it helps prevent a layer of eggs getting stuck to the skillet.
And yes, you can cook eggs in a cast iron skillet! We use this Lodge 12 inch seasoned cast iron skillet, and the flavor is incredible.
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