Rating: 3 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 11 Ratings

Start your morning off on a healthy, hearty, and flavorful note with this bacon scrambled eggs recipe. Just add toast and a piece of fruit and you'll be fueled for whatever the day brings.

Source: Better Homes and Gardens


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Add bacon; cook about 2 minutes or until browned. Remove bacon and set aside; discard any drippings from skillet. Return skillet to medium-low heat.

  • In a medium bowl whisk together eggs, broth, and chili sauce. Stir in cooked bacon and peas.

  • Pour egg mixture into hot skillet. Cook over medium-low heat, without stirring, until mixture begins to set on the bottom and around the edges. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until almost set. Fold in tomatoes, cheese, and parsley. Cook about 30 seconds more or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Serve immediately.

Nutrition Facts

194 calories; fat 12g; cholesterol 302mg; saturated fat 5g; carbohydrates 5g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 2g; protein 15g; vitamin a 1117.6IU; vitamin c 7.7mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 52.4mcg; vitamin b12 1mcg; sodium 372mg; potassium 227mg; calcium 121.2mg; iron 1.8mg.