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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Potato, Bacon and Egg Scramble

Source: dLife

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

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 14.8 Fat, 0.2 Vegetables, 1.1 Meat, 0.1 Milk, 0.9 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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Servings

Ingredients

1.0
1 lb cooked baby red potatoes 6.0
6 each eggs 0.3333
0.3333 cup fat free milk 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 2.0
2 tbsp canola oil 4.0
4 each fresh green onions 5.0
5 piece Bacon, cured, pan fried

Directions

In medium-size bowl, beat eggs, milk, salt and pepper with fork or wire whisk, until well mixed; set aside.
Heat oil in 10 inch skillet over medium high heat.
Cook potatoes in oil 3 to 5 minutes, turning occasionally, until potatoes are light brown.
Stir in onions. Cook 1 minute, stirring frequently.
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.
Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.