Four Easy Egg Scrambles
Egg scrambles are a great way to incorporate veggies into your mornings and use up any leftover ingredients that may be going bad soon. It’s also easy to make some of the components ahead, and just reheat when ready to eat. I have these scrambles on repeat at my house!
Greek Egg Scramble
I came up with this scramble when I had package of wilting cherry tomatoes, a handful of spinach left at the bottom of the bag, and half a block of feta. It came together super quick, and could easily be doubled or even quadrupled!
Ingredients
Ghee or butter
1-2 eggs (ideally pasture-raised)
3-4 cherry tomatoes, quartered
Handful of spinach, roughly chopped
Feta cheese, to taste
Pepper to taste
Chives to garnish, optional
Instructions
Start by chopping your spinach and quartering your tomatoes. Over medium-low heat, add about a teaspoon of butter or ghee to a sauté pan (enough to coat your pan).
Cook your spinach for a minute or two, just to get it wilting. Scramble your egg with a pinch of pepper, and add to the spinach. Move around the pan with a rubber spatula until eggs are almost cooked. Add your tomatoes and feta. Cook until eggs are done and feta is slightly melted.
Garnish with chives, if using, and serve with toast or a side of fruit.
Notes
Feta can be a strong cheese, so adjust for your liking. I'd recommend 1-2 teaspoons to start.
Broccoli-Cheddar Egg Scramble
We do a lot of roasted broccoli in our house, so I usually have some hanging around our fridge that makes for a super easy, healthy breakfast. Steamed broccoli is also really good here!
Ingredients
Ghee or butter
1-2 eggs (ideally pasture-raised)
Cooked broccoli, either steamed or roasted
Cheddar cheese, to taste (about 1 ounce)
Salt & pepper to taste
Instructions
Heat ghee or butter over medium-low heat in a sauté pan.
Scramble your eggs with a pinch of pepper and set aside. Add your broccoli to the pan to heat through. Mix in egg and move around until cooked through. Top with grated cheddar and a pinch of salt.
Serve with toast or a side of fruit.
Mushroom-Cheddar Egg Scramble
Mushrooms may actually be my favorite vegetable; I absolutely love them! The texture, the flavor, all of it (my husband thinks I’m crazy, it’s probably his least favorite veggie!). I’ll slice up and sauté a full package of Baby Bella, and then just add them to scrambled eggs all week long. Yum.
Ingredients
Ghee or butter
1-2 eggs (ideally pasture-raised)
Cooked mushrooms (either from fresh or frozen)
Cheddar cheese, to taste (about 1 ounce)
Salt & pepper, to taste
Chives to garnish, optional
Instructions
Heat ghee or butter over medium-low heat in a sauté pan.
Scramble your eggs with a pinch of pepper and set aside. Add your mushrooms to the pan to heat through. Mix in egg and move around until cooked through. Top with grated cheddar, a pinch of salt and chives, if using.
Serve with toast or a side of fruit.
Notes
If I’m using fresh mushrooms, I’ll slice and sauté them in butter or ghee, over medium heat, ahead of time and store in the fridge. When I’m ready for breakfast, I’ll put them in the pan to warm through, then cook the egg. If using frozen mushrooms, follow package instructions to cook before adding egg.
“Southwestern” Egg Scramble
This is another easy, make ahead breakfast. I’ll buy a tri-color pack of bell peppers, slice them up with some onion (preferably red, but I’ll also use yellow if that’s what I have!) and roast until slightly charred. I’ll either leave them in strips to make egg tacos, or I’ll dice them up to add to a scramble. Such a good way to eat the rainbow!
Ingredients
Ghee or butter
1-2 eggs (ideally pasture-raised)
Cooked bell peppers & onion, diced (see Notes)
Cheddar cheese, to taste (about 1 ounce)
Salt & pepper, to taste
Avocado, to garnish
Hot sauce, optional
Instructions
Heat ghee or butter over medium-low heat in a sauté pan.
Scramble your eggs with a pinch of pepper and set aside. If making a scramble, add your pepper-onion mixture to the pan to heat through. Mix in egg and move around until cooked through. Top with grated cheddar, diced avocado, a pinch of salt and hot sauce. Serve with toast or a side of fruit.
If you’re making egg tacos, heat pepper-onion mixture with tortilla in the microwave, and then top with plain scrambled egg, a pinch of salt, grated cheddar, sliced avocado and hot sauce.
Notes
I like to roast my peppers and onions ahead of time in a 400°F oven for about 20 minutes. I’ll drizzle them with avocado oil and sprinkle with garlic powder, onion powder, paprika, a little chili powder and salt & pepper. When I’m ready for breakfast, they’re a cinch to reheat!
RECIPEs BY: BETHANY MITCHELL-LEGRO