Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!
Today I want to share another delicious breakfast idea using EGGS! I happen to love scrambled eggs, but sometimes I want to “jazz them up” just a bit with extra flavor!
This recipe for Florentine eggs and bacon does just that! Years ago a friend of ours made us spinach, cheddar cheese and egg omelets while we were visiting in their home, and I decided that was a GOOD thing!
For this recipe I use low-fat feta cheese (for great flavor), but you can use grated cheddar, if you only have that. Bacon is ALWAYS good with eggs, so for this recipe, it is pre-cooked, then added to the egg mixture.
I hope you enjoy this way of making scrambled eggs (or an omelet) taste great, using a great combination of flavors, colors and textures! Florentine eggs and bacon are DELICIOUS, and the recipe (for one serving) is simple! Here’s how to make this dish:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Cook The Bacon And Scallions
Cut up one (or two, if desired) pieces of bacon into small pieces. The small pieces help the bacon to cook quicker!
Place the bacon pieces along with chopped green onions (scallions) in a large, non-stick skillet. Cook the bacon and scallions on Medium heat until fully cooked.
Transfer the bacon and onions to paper towels to absorb any grease. Discard any bacon grease remaining in the skillet.
Make The Egg Mixture
In a medium bowl, use a fork or whisk to combine two large eggs and milk. Low-fat, whole or an alternative milk (unsweetened almond milk) can be used.
Add crumbled feta cheese (or grated cheddar, if using) to the egg mixture, and then season with salt and pepper (to suit your taste).
Stir in the cooked (and cooled) bacon and scallions until all the ingredients have been incorporated.
Cook The Florentine Eggs And Bacon
SCRAMBLED? Lightly spray the skillet with non-stick cooking spray, then heat the skillet on Medium heat. Pour the egg mixture into the hot skillet.
Cook the Florentine eggs and bacon until completely cooked through. If you are scrambling the eggs, stir while cooking, and cook until the desired texture of the scrambled eggs is reached.
OMELET? If you decide to make an omelet, pour the egg mixture into the hot skillet and let it cook without disturbing. Slightly lift the edges of the omelet as it cooks, letting some egg mixture flow under the omelet to cook quicker.
Cook until the egg mixture is cooked through, without disturbing, then fold in half and serve.
Serve An Omelet Or Scrambled?- That IS The Question!
Only you can decide which way to cook the Florentine eggs and bacon. I’ve made it many times and enjoy the eggs BOTH ways. It’s delicious, served as a simple omelet.
You can never mess it up with scrambled Florentine Eggs and Bacon! If you’re hesitant to try making an omelet, go for the scrambled, “can’t miss” option!
Time To Enjoy The Florentine Eggs And Bacon
Serve the Florentine eggs and bacon with your favorite side dishes, and enjoy this hearty breakfast! I LOVE to enjoy this meal with a half of a large, juicy, ruby Red grapefruit!
When served with fruit on the side, this meal includes protein, dairy, fruit and veggies! that’s what I call a delicious and filling breakfast! YUM!
I hope you have the opportunity to try this egg dish for breakfast, because it really is delicious, and has a nice variety of flavors.
Thanks for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More Recipes Featuring EGGS?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful breakfast recipes featuring EGGS you might enjoy, including:
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Recipe adapted from: “Food Meets Faith”, by Isabel D. Price, page 81, published by Live Smart Solutions LLC, in 2019
↓↓ PRINTABLE RECIPE BELOW ↓↓
Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!
- 1 slice bacon cut in small strips (may use 2, if desired)
- 1 Tablespoon green onion (scallion) thinly sliced (green and white parts)
- 2 large eggs
- 2 Tablespoons milk (1%) or 2%, or unsweetened almond milk
- 1 cup fresh spinach chopped
- 2 Tablespoons reduced fat feta cheese crumbled (can sub. regular feta)
- salt and pepper, to taste
Cut bacon into small pieces (small pieces help bacon cook quicker!). Place bacon and green onions in large, non-stick skillet. Cook on Medium heat until done. Transfer bacon/onions to paper towels to absorb grease. Discard grease in skillet.
In medium bowl, use fork or whisk to combine eggs and milk. Add crumbled feta (or grated cheddar, if using) to egg mixture. Season with salt/pepper (to taste). Stir in bacon and scallions until ingredients have been incorporated.
Lightly spray skillet with non-stick cooking spray. Heat skillet on Medium heat. Add egg mixture. Cook until done. If scrambling the eggs, stir while cooking until done and desired texture of scrambled eggs is reached. If making an omelet, pour egg mixture into hot skillet and cook without disturbing. Slightly lift edges of omelet as it cooks, letting egg mixture flow under omelet to cook quicker. Continue cooking until eggs are set/cooked through, then fold omelet in half.
Transfer eggs (scrambled or omelet) to serving plate, and serve while hot. Enjoy!
NOTE: Caloric calculation was made using 1 slice bacon, 1% milk, and low-fat feta cheese. Other milks, cheeses, and number of bacon slices can be substituted in this recipe, but the calorie count will vary, depending on what ingredients are used.
Here’s one more to pin on your Pinterest boards!
Is there a way tu lorr the salt content in the recipe? Also i would not use milk with eggs due to lactic issues. Feta is great cheese for us. Yum. Thanks for the recipe.