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Potato, Bacon and Egg Scramble
Source: dLife

Scrambled eggs with red potatoes and bacon, a wonderful brunch!

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 262.1
Total Carbs 18.4 g
Dietary Fiber 1.4 g
Sugars 1.5 g
Total Fat 14.8 g
Saturated Fat 3.3 g
Unsaturated Fat 2.8 g
Potassium 160.2 mg
Protein 13.5 g
Sodium 408.0 mg
Dietary Exchanges
2 1/2 Fat , 1/2 Vegetables , 1 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  cooked baby red potatoes
6 each  eggs
0.3333 cup  fat free milk
0 1/4 tsp  salt
0.125 tsp  black pepper
2 tbsp  canola oil
4 each  fresh green onions
5 piece  Bacon, cured, pan fried
  1. In medium-size bowl, beat eggs, milk, salt and pepper with fork or wire whisk, until well mixed; set aside.
  2. Heat oil in 10 inch skillet over medium high heat.
  3. Cook potatoes in oil 3 to 5 minutes, turning occasionally, until potatoes are light brown.
  4. Stir in onions. Cook 1 minute, stirring frequently.
  5. Pour egg mixture over potato mixture. As egg mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom; avoid constant stirring.
  6. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.

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