I love egg scrambles for breakfast. Toss in any vegetables, some sausage, eggs, squash and cheese into a skillet.
Do you ever feel like you need a hearty breakfast?
Today was one of those mornings. My body was craving something healthy, and filling.
Breakfast scrambles are quick to make, and even better, there are no rules! Add any veggies your family will eat. (If you have a picky child, add lots of cheese to mask the vegetable taste.)
We just got our organic farm box from Farm Fresh to You yesterday and there were a lot of new vegetables this week. Spring is here and the available vegetables to choose from are getting more and more exciting now.
Yellow summer squash and tomatoes! I knew those had to go into my breakfast scramble. Per my husband, aka Mr. Fearless Dining, the chorizo works beautifully with the yellow summer squash to mask its flavors from squash haters :-).
Another thing I love about breakfast scrambles is that the whole meal cooks in one skillet….only one dish to clean!
Adding in the cheese and eggs. (**To make this dish paleo, omit the mozzarella cheese.)
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How to make a breakfast egg scramble:
Easy vegetable egg scramble
- 4 large eggs
- 1/4 cup mozzarella cheese shredded
- 2 small yellow summer squash diced
- 1/2 cup spinach
- 2 links chorizo chopped
- 2 tomatoes chopped
- 1 tablespoon olive oil
- In a large cast iron skillet heat 1 tablespoon of oil on medium heat.
- Add vegetables (except spinach) and cook for 5 minutes.
- Add chopped chorizo and cook 3 minutes.
- Add spinach, egg, and cheese.
- Continue to cook over medium heat and continue to stir with spatula.
- Serve warm.
If you love breakfast foods, give this Butternut Squash Breakfast Skillet a try.