Breakfast Scramble Builder

Healthy Breakfast Scramble Builder

Breakfast Scramble Builder

Most mornings, my mind feels a little “scrambled” – and there’s no room to think about what to whip up for breakfast… Some days, i’ll have a bowl of chia seed pudding or a few “egg muffins” ready-to-go in the fridge – and other days, I’ll opt for making a quick breakfast scramble on-the-fly. In this post, Chef Kenzie shares her step-by-step guide for building a tasty morning scramble. Try her favorite combination, then make your own using the builder!

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Breakfast Scramble Builder

Chef Kenzie’s favorite way to prepare a quick egg breakfast scramble is to follow this guide…

  1. FAT: Heat 1 tbsp of oil or butter in a pan over medium heat
  2. FLAVOR: Add spices or dried herbs of choosing – toast for 1-2 minutes, until fragrant
  3. EGGS: Add 2 eggs whisked with 2 tbsp milk of choice
  4. SLOW CARB: Add 1/2 cup beans
  5. VEG: Add unlimited non-starchy vegetables (use leftovers or frozen here!)
  6. RICHNESS: Add 2 tablespoons cheese, crumbled nuts, hemp seeds, etc.
  7. Season to taste

NOTE: The eggs, slow carb, and veg can all be added to the pan at the same time. Mix until eggs are cooked to your liking. Add the “richness” at the end and season just before serving.

See our Quick-and-Easy Basics class for more step-by-step meal builder guides. 

breakfast Scramble In a Jiffy with Chef Kenzie

Chef Kenzie's Breakfast Egg Scramble

Chef Kenzie Osborne
This in-a-jiffy breakfast egg scramble is one of my favorite ways to start the day. Use leftovers, switch up your spices, and enjoy a delicious, satiating breakfast in minutes.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 1 serving


  • 1 tbsp coconut oil
  • 1 tsp curry powder
  • 2 eggs
  • 2 tbsp canned coconut milk or whole milk
  • ½ cup black beans
  • 1 cup frozen Asian vegetable blend
  • 2 tbsp goat cheese
  • Salt and pepper, to taste


  • Heat coconut oil in a fry pan over medium heat.
  • Add curry powder. Toast for 1-2 minutes, until fragrant.
  • While curry is toasting, whisk together eggs with canned coconut milk OR whole milk.
  • Add black beans and frozen Asian vegetable blend. Cook until vegetables are warmed through and eggs are cooked to your liking.
  • Remove from heat. Add goat cheese and season to taste. Stir, then serve!


Nutrition (per one recipe)

Fat: 51%
Carbohydrate: 28%
Protein: 21%
Calories: 520
Keyword Phase 1, Quick and Easy
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