Bacon and Egg Veggie Hash (#341)

Bacon and Egg Veggie Hash (#341)

Basic Information

• Servings: 2
• Serving Size: 1 cup
• Difficulty: 2
• Budget: 3
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• Paleo
• Whole30
• High-Protein
• Gluten-Free

Equipment

• Medium skillet
• Spatula
• Knife
• Measuring cups

Ingredients

1. 4 slices bacon (sugar-free for Whole30)
2. 4 large eggs
3. 1 cup zucchini, diced
4. 1/2 cup bell pepper, diced
5. 1 tablespoon olive oil
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper

Directions

1. In a medium skillet over medium heat, cook bacon until crispy, about 5-7 minutes, then remove to a plate and crumble, reserving grease.
2. Add olive oil to the skillet with bacon grease, then add zucchini and bell pepper, cooking until tender, about 5-7 minutes.
3. Crack eggs into the skillet over the vegetables, season with salt and pepper, and scramble until fully cooked, about 3-4 minutes.
4. Stir in crumbled bacon, divide into two bowls, and serve hot.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat in a skillet or microwave.

Nutrition

• Calories: 320
• Protein: 18g
• Fat: 24g
• Carbs: 6g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A