Ingredients30 m servings 381 cals
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain the bacon slices on paper towels.
- Lightly beat eggs and sour cream together in a bowl.
- Heat oil in a skillet over medium-low heat; cook and stir egg mixture and hot sauce in the hot oil until light and fluffy, 5 to 7 minutes. Fold tomatoes, avocado, and spinach into egg mixture just until warmed, 1 to 2 minutes. Sprinkle Cheddar cheese over egg mixture and cook until cheese is lightly melted, 1 to 2 minutes; season with salt and pepper.
Per Serving: 381 calories; 29.6 g fat; 12.2 g carbohydrates; 20.5 g protein; 310 mg cholesterol; 553 mg sodium. Full nutrition
ReviewsRead all reviews 5
This made for a nice Sunday breakfast. It doesn't say when to add the bacon so I just stirred it in with the tomatoes, avocado and spinach. Next time I think I would either add the spinach a l...
I made this for dinner because I had an abundance of fresh eggs. It truly was amazing! I added an extra egg because they were small and plenty of fresh spinach. Yum!
I thought the spinach was a little overpowering. I will make it again and use half the spinach and chop it up. Otherwise it has good flavor and a different spin on breakfast.
This is a good way to spice up the standard scrambled egg. I like my spinach well wilted when served warm, so I did that first. Then added the tomatoes, avacoto and cooked bacon. Cooking until a...