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Scrambled Eggs

Scrambled Eggs

Scrambled Eggs are my go-to for a quick and nutritious breakfast.  And,
since they cook very quickly, you can have a healthy hot breakfast in
the morning in less than 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 Eggs large
  • 1 cup Cheese shredded or sliced
  • 1 cup Veggies: Onions, Spinach, Jalapeños, Peppers chopped
  • 1 cup Deli Meat, Ham, Turkey or Chicken chopped
  • 4 slices Bacon cooked and chopped, optional
  • Salt to taste
  • Pepper to taste
  • Salsa optional
  • Sour Cream optional

Method
 

  1. If using bacon, chop and cook bacon until it is crispy.
  2. Chop veggies and deli meats.
  3. Crack eggs into a bowl and whip to combine.
  4. Heat skillet to medium high and add Pam Spray to coat.
  5. Add veggies and cooked meats to skillet and saute until veggies are tender.
  6. Pour eggs over the veggies and meat into skillet and let sit a few moments.
  7. Gently fold and stir the eggs to cook thoroughly.
  8. Once the eggs are cooked, top with cheese.
  9. Serve with salsa and sour cream if desired.

Notes

I use whatever veggies I have on hand.  All measurements are approximate, as you can use as much or as little as you want.  I keep spinach in my freezer, so I always have it on hand.