Eggs, Turkey Bacon, Spinach & Roast Potatoes
40 min441 kcal each
A full plate breakfast: roasted sweet and red potatoes, crisp turkey bacon, sunny eggs and wilted spinach, with a glass of milk. Roast a tray of potatoes on Sunday and the rest is a ten-minute pan.
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Plan this recipeIngredients
for 1 serving- Eggs2 piece
- Turkey bacon2 slice
- Sweet potato75 g
- Waxy potatoes75 g
- Baby spinach30 g
- Skim milk245 ml
- Olive oil spray½ tsp
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 10 min · cook 30 min- Heat the oven to 215 °C.
- Cut the sweet potato and red potato into 2 cm pieces, mist with oil, season with salt and pepper and roast on a lined tray for 25–30 minutes, turning once.
- Mist a non-stick pan with oil and cook the turkey bacon over medium-high heat for 3–4 minutes a side until the edges crisp.
- Crack the eggs into the pan beside the bacon and add the spinach; cook until the whites are set and the spinach has wilted, about 2–3 minutes.
- Plate the eggs, bacon and spinach with the potatoes, season, and serve with the milk.
- Roasted potatoes keep for 4 days in the fridge; reheat them in a hot pan or air fryer for 4–5 minutes while the eggs cook.
Nutrition
per servingCal
441
Protein
29g
Carbs
43g
Fat
17g
Of 17g of fat per serving, 5g is saturated.
