Crispy Bacon & Smoked Salmon Scrambled Eggs

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Crisp bacon and flaky smoked salmon elevate perfectly scrambled eggs, finished with creamy avocado and a hint of mustard for a protein-packed breakfast that keeps you full until lunch. This American-inspired recipe (high protein, low carb), ready in about 15 minutes, combines large eggs, smoked salmon, bacon into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 480 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large eggs
• 2 oz smoked salmon
• 2 strips bacon
• 1/2 avocado
• 1 tsp Dijon mustard
• 1 tsp olive oil

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add 2 strips bacon and cook for 4-5 minutes until crisp and golden at the edges, flipping once.
2. Step 2: Remove bacon with a slotted spoon, leaving 1 tsp bacon fat in the pan. Add 3 large eggs and 1 tsp Dijon mustard, stirring gently with a silicone spatula until softly set but still moist (about 2 minutes).
3. Step 3: While eggs cook, dice 1/2 avocado into 1/4-inch cubes. Add diced avocado and crumbled bacon to the eggs, stirring gently until warmed through (1 minute).
4. Step 4: Divide into a bowl, top with 2 oz smoked salmon, and serve immediately while eggs are creamy and salmon is flaky.