These scrambled egg breakfast bowl are a quick, easy and nutritious way to start your day. Mix and match your ingredients to keep it fresh and fabulous.
Back in the day, when I was just a teeny tiny dictator, I wouldn’t allow my foods to touch, validating my own title. I gave the term picky eater a whole new meaning and my poor parents a run for their money.
Now that I’m a parent and the responsible one (cough, snort, cough), I can’t imagine arguing with a toddler three plus times a day on the necessity of eating anything other than bread and butter, sprinkled with granulated sugar, also known as the white devil, not to be confused with Harvey Weinstein; he’s in his own league.
In any event, that sweet and carbalicious snack was my typical lunch back in the day, after my parents tried and failed to feed me every single other sandwich known to man. I rejected nearly everything they made me, and heaven forbid, my foods touched. That was a travesty and an abrupt end to any meal.
Thank god, Ave is nothing like me when it comes to food.
I’d like to think my taste buds have evolved since then, even though I’m still plagued by my own food separation neurosis, as evidenced by these scrambled egg breakfast bowls. I know the ingredients will ultimately be going to the same place, and yet I prefer to plate them separately. It might be a click banana shorts, but at least it makes for a pretty picture.
That and with age comes the ability to embrace your own crazy.
This dish is more a suggestion of food pairings than an actual recipe, as evidenced by the cornucopia of photos in this post. It’s fluid, and the ingredients are subject to change, based on what’s in your pantry and the leftovers in your fridge.
The one consistent element is the scrambled eggs, which are quick and easy to make. Other than that, I like to include some kind of beans or lentils and usually a leftover veggie from a prior meal. Make it a southwestern affair by topping it all with salsa, your cheese of choice, some avocado and green onions.
Granted, if you want to toss it all together, haphazard like, I say go for it. I’ll only judge you a little, and even then it’s because of my own issues, not yours.
Do you; embrace your crazy and these scrambled egg breakfast bowls.
- 1/2 Tbsp. Butter
- 6 Eggs (2 eggs per person)
- Salt and Pepper
- 1 15 ounce can of Black Beans (or beans or lentils of choice)
- 1 1/2 cups leftover cooked veggies (I've used potatoes, sweet potatoes, and asparagus)
- 1 avocado, cut into slices
- 1/2 cup Pepper Jack Cheese, shredded
- 3 Tbsp. Salsa
- 1 Green Onion, white and green parts, chopped
- Beat all six eggs in a bowl or large mug. Mix until light and frothy.
- Melt 1/2 tablespoon of butter in a non stick skillet over medium heat. Swish the melted butter around the pan, covering the sides. Add the beaten eggs. Stir often, breaking up the eggs into soft curds. Sprinkle with a touch of salt and pepper towards the end of the cooking process. The eggs are done when they are soft and appear slightly wet.They will continue to cook for a bit after they are removed from the heat.
- In the meantime, heat the bean or lentils according to package directions. Heat up your leftover veggies as well, either in the oven or microwave.
- Add your cooked eggs, your beans, your veggie of choice and sliced avocado to a bowl. Top with shredded cheese, salsa and green onion.
What food issues, if any, do you have?