Bacon Arugula Scramble


Breakfast is probably my favorite meal of the day, especially on the weekend when I can spend a little more time preparing a lavish meal. This scramble is so simple and fast that I’m just as likely to make it on a school day to make sure my girls have a healthy balanced meal before a demanding day of studying.  I don’t eat bacon too often but when I do I choose carefully, preferring organic bacon raised in the USA on a trusted farm and I choose a cut that is low in fat with lots of meat.

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5 from 1 vote

Bacon Arugula Scramble

A simple and delicious breakfast scramble with healthy arugula. So scrumptious!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Valerie Remy-Milora


  • 6 thick slices uncured smoked applewood bacon
  • 1 shallot - chopped
  • 4 generous handfuls wild arugula
  • 8 eggs
  • Salt and Pepper to taste


  • Cut bacon into cubes and place in a large skillet. Sauté until cooked through but still tender.
  • Remove bacon pieces and drain on a paper towel
  • Remove excess fat from pan leaving enough of the drippings to cook your eggs in.
  • Add chopped shallots and sauté until tender.
  • Add arugula and wilt.
  • Meanwhile beat eggs in a bowl. Add salt and pepper to eggs. Add bacon back to skillet and pour eggs over other ingredients. Reduce heat and gently cook eggs until desired degree of wellness.
  • Serve hot and enjoy!


Scrambled eggs are best when cooked very slowly. The traditional french method is to cook them using the double boiler method to ensure the egg remains moist when fully cooked. Cook these eggs over very low heat for a scrumptious breakfast.


This delicious dish was the inspiration for one of the most popular recipes in my “Simply Scrumptious Quiches and Salads” cookbook available on Kindle.



  1. Omg, the bacon arugula scramble looks great.

  2. This looks like it will be a great and delicious breakfast that is continental, and not too spicy.

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