Tomato & Egg Scrambler

Who doesn’t love breakfast for dinner!? I created this “scrambler” when a change of plans ended us up at home and we didn’t have a meal planned. I had all of these ingredients left over from other meals and voila! A super tasty, super quick breakfast for dinner meal was served. We even had a little coffee as I cooked our dinner, and I was so confused what time it was- I thought I better get off to work!

This meal could be re-created anyway you’d like. Ham instead of turkey bacon, or mushrooms instead of bell peppers. You get the idea. Let your refrigerator and your creativity do the work! Or you could just follow the recipe.

Tomato & Egg Scrambler

Course: Breakfast

Cuisine: American, Stove Top

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Calories: 150kcal

Author: Steph Wagner

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Ingredients

• ▢ 5 eggs
• ▢ 4 strips turkey bacon
• ▢ 3/4 cup cherry tomatoes
• ▢ 1/2 cup red bell pepper, chopped
• ▢ 1/4 cup 2% shredded cheddar cheese

Instructions

• ▢
  In a skillet over medium-high heat (sprayed with cooking spray) cook turkey bacon on both sides until crispy.
• ▢
  Remove turkey bacon and set to side on a cutting board. Toss bell pepper and cherry tomatoes into skillet- stirring occasionally. Meanwhile, chop turkey bacon into small pieces.
• ▢
  Whip eggs with a fork and when cherry tomatoes look to be "blistering" - add to the skillet. Using a fork stir frequently to scramble eggs and mix ingredients together. Add in cheese and turkey bacon. Serve immediately.

Nutrition

Serving: 3oz | Calories: 150kcal | Carbohydrates: 3g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 148mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1031IU | Vitamin C: 30mg | Calcium: 65mg | Iron: 1mg