Breakfast Scramble Recipe

I thought I would share another recipe on my blog. This time, it is a recipe idea rather than an actual recipe. This one, I kind of just made up.  

Eggs can be made so many different ways, and I believe they are one of the best, if not the best, animal product you can eat. 

Eggs are somewhat unique in that they are not meat or dairy. Eggs have a lot of nutrition in them and are considered a complete protein. 

I enjoy making omelettes, but I also make scrambled eggs, poached eggs, and fried eggs. Sometimes, I will put those types of cooked eggs inside of a sandwich.

I enjoy making omelettes with onion and green pepper. Sometimes, I will also add mushrooms. 

Recently, I got an idea to do scrambled eggs with those veggies. Why didn’t I think of this before? 

If this is something you do all the time, it is a winner. It is so easy, so healthy, and so delicious. 

The best part? 

To me, this is so easy to make. 

If you have vegetables already chopped up and ready to go, that makes this even easier. 

I call this a “Breakfast Scramble” but it would be delicious for lunch as well. You can make this as small or as large as you like. 

For a family, just use a larger pan, more eggs, more butter, and more chopped veggies! 

Pictured below is a smaller pan with two eggs and a handful of veggies. 

To make this fun, I recently took pictures of how to make this step by step. 

Step # 1: Melt your butter or oil in a pan. I used coconut oil here, but butter also works well. 

Step # 2: Whisk eggs in a bowl with a little milk. I used two eggs here with a little almond milk. 

Add eggs to pan with melted butter or oil. 

Step # 3: Add chopped veggies to whisked eggs. You can use whatever you like. I used mushrooms, green pepper, and onion.

Step # 4: Scramble eggs and veggies together until cooked. I cook eggs on medium to low heat. 

Step # 5: Sprinkle with seasonings you like. I used “Lawry’s Seasoned Salt” - a favorite of mine. 

Enjoy!