Recipes Potato Bacon Egg Scramble (Breakfast)

Number of Servings

    1/3 pound small red potatoes (about 2), cubed
    2 medium eggs, slightly beaten or 1/2 cup egg substitute
    2 tablespoons skim milk
    Dash salt and pepper
    2 teaspoons reduced-calorie margarine
    2 teaspoons sliced green onions
    1 teaspoon diced pimentos
    2 slices turkey bacon, crisply cooked and crumbled


Bring to boil the potatoes in one cup of water in a small saucepan. Let cook for 6-8 minutes or until tender. Drain. Beat eggs, milk, salt and pepper with a fork until mixed well; set aside. Heat a medium-sized skillet over medium high heat and add margarine. Saute the potatoes for 3-4 minutes until slightly browned. Add the green onions and pimentos and cook for 1 minute more, stirring constantly. Pour the egg mixture over the potato mixture. As the mixture begins to set, gently stir until the uncooked eggs begin to cook and set. Cook for 2-3 minutes or until the eggs are cooked but moist. Sprinkle with turkey bacon and divide in half and serve.

Nutrition Information

191 Calories; 10g Fat (45.7% calories from fat); 11g Protein; 15g Carbohydrate; 1g Dietary Fiber; 225mg Cholesterol; 402mg Sodium.