Scrambled eggs are a very easy go to for breakfast. But they can get boring. I took items from my refrigerator and created a new scramble that added some spice and flavor to my mornings. Story down below about this recipe!
I eat it with half of an English muffin toasted and sprayed with spray butter and some Herdez Salsa Verde on the side.
I wait until the eggs are halfway set before I add in the mix-ins. This, to me, keeps the eggs fluffy and not lose their shape. Also, there is still enough uncooked eggs to help set in the add-ins so they're not separate from the egg mixture.
Helpful hints! I keep a lot of cooked food on hand. I roast my own peppers (coming in another post soon!) and keep them in the fridge. I also do the same with grilled chicken, turkey sausage, ground taco turkey meat, etc. That way it keeps my prep time short and cleanup quick. I just grab the ingredients, heat and assemble!
As with all recipes, make this your own! Do you have red bell peppers that need to be eaten? Throw them on the grill, roast them and add them in! Do you want some extra spice? Use jalapenos or add in some cayenne pepper. You can leave you the cheese easily to cut some of the calories. Have half and half or heavy cream? Try that for a more rich and fluffy scramble. I've also added red chili powder, garlic powder, onion powder and some parsley previously and it elevated the flavor! Have fun with it!
Let me know what you try and how it turns out!
Cheers!
-A
Ingredients:
- 2 large eggs
- 1 tbs almond milk
- 20g cooked turkey sausage
- 20g roasted green peppers (canned or homemade)
- 10g shredded cheese
- Salt and pepper to taste
What you do:
- Beat eggs with almond milk
- Add to preheated pan set a medium heat
- Let eggs sit in pan until it is slightly transparent in certain parts
- Add in sausage, cheese, peppers, salt and pepper and finish cooking
I eat it with half of an English muffin toasted and sprayed with spray butter and some Herdez Salsa Verde on the side.
I wait until the eggs are halfway set before I add in the mix-ins. This, to me, keeps the eggs fluffy and not lose their shape. Also, there is still enough uncooked eggs to help set in the add-ins so they're not separate from the egg mixture.
Helpful hints! I keep a lot of cooked food on hand. I roast my own peppers (coming in another post soon!) and keep them in the fridge. I also do the same with grilled chicken, turkey sausage, ground taco turkey meat, etc. That way it keeps my prep time short and cleanup quick. I just grab the ingredients, heat and assemble!
As with all recipes, make this your own! Do you have red bell peppers that need to be eaten? Throw them on the grill, roast them and add them in! Do you want some extra spice? Use jalapenos or add in some cayenne pepper. You can leave you the cheese easily to cut some of the calories. Have half and half or heavy cream? Try that for a more rich and fluffy scramble. I've also added red chili powder, garlic powder, onion powder and some parsley previously and it elevated the flavor! Have fun with it!
Let me know what you try and how it turns out!
Cheers!
-A
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