Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove and drain on a paper towel. Reserve 1 tsp of the rendered bacon fat for cooking the eggs and vegetables, or discard and use a different cooking fat like olive oil.
Scramble the Eggs: Push the vegetables to one side of the skillet. Add the eggs to the empty side and scramble, mixing with the vegetables as they cook.
Assemble and Serve: Plate the scrambled eggs and vegetables alongside the bacon.
Notes
Other Toppings: Add avocado, salsa, or shredded cheese to eggs
No Bacon: Use ham or sausage instead
Protein: With three eggs and three slices of bacon, this is 30 grams of protein.
