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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 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast
Cuisine American
Servings 1 serving

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

Nutrition (per one recipe)

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