egg breakfast


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 345.3
  • Total Fat: 17.8 g
  • Cholesterol: 444.3 mg
  • Sodium: 675.5 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 5.2 g
  • Protein: 19.3 g

View full nutritional breakdown of egg breakfast calories by ingredient



Number of Servings: 2

Ingredients

    Potato, raw, 1 medium chopped finly
    Louis Rich Turkey Bacon, 3 slices
    Spinach, fresh, 2 cups
    Onions, raw, .25 cup, chopped
    Egg, fresh, 4 large
    Olive Oil, .5 tbsp
    Pace Chunky Salsa - Mild, 4 tbsp
    salt & pepper

Directions

Saute finly chopped potato and onion and bacon in the olive oil until cooked. Add spinach and stir until wilted. Make a hole in the center by scooting the vegitalbes aside. Add the eggs in the center and scramble. gradually stir all together. Serve with salsa.

Number of Servings: 2

Recipe submitted by SparkPeople user JENKNICK.

Member Ratings For This Recipe


  •  no profile photo


    could you substitute egg beaters for the eggs so the cholesterol level isn't so high? - 10/2/08

    Reply from JENKNICK (10/4/08)
    Yes, absolutely! I am breastfeeding to I need a breakfast that includes real egg yolk. You can also use just the whites.



  • no profile photo

    Very Good
    yum! - 9/25/08