Healthy and Delicious Scrambled Eggs
If you find yourself getting sick of eating those same scrambled or fried, plain eggs, then this paleo style scrambled eggs recipe is for you! Eggs are one of the healthiest, easiest, and most economical foods to eat for either breakfast, lunch, or dinner!
I have been in your shoes… “Ugh… Eggs for breakfast, AGAIN?”
Whether you are on a diet, trying to lose fat, or build muscle, you realize the nutritional benefits of eating eggs. Unfortunately, after eating scrambled or fried eggs for breakfast every day of the week, that spongy, mushy feeling can begin to make you gag a little bit.
Luckily I have found a new way to spice up scrambled eggs! Some of these techniques I have to give credit to my brother in law…
Fresh, Organic Ingredients
The key to amazing scrambled eggs is to get fresh ingredients. The eggs I buy are local, free range eggs from a family farm nearby. My vegetables either come from our own organic garden, or from our produce co-op at the Natures Cupboard in Michigan City, IN. You can check out the “Recession Buster” here, it is called The Box.
- (4-8 oz) of ground bison, or grass fed beef
- I frequently substitute beef/bison for some quality bacon! (mmm bacon…)
- (1 tbs) of Kerrygold (grass fed) Butter
- (4-6) local, free range eggs
- (2) mushrooms of your choosing
- (1) stalk of kale
- (1) jalapeno
- 1/4 of a whole red or green pepper
- (3-4) green onions
- (6) decent sized chunks of brocolli
- non-stick cooking pan
1. Preheat your non stick pan on medium heat, melt the Kerrygold butter and add your meat of choice (I used ground bison from Kroger)
You want to start cooking the meat prior to cutting up your vegetables. As the meat cooks it will give you time to get your veggies prepared for the scrambled egg recipe.
2. Chop up the stalk of kale into small bite size pieces like so… (cut off and toss out the stem)
3. Cut your mushrooms in small slices and then cut the slices in half. (Cut them as small as you’d like)
4. Dice your onions, pepper and jalapeno.
5. Quarter each broccoli head like so.
6. Cook the meat until it has a semi-pink center (you don’t want to fully cook the meat because you still have to cook the vegetables. if the meat is cooked too long, it will end up over cooked)
But Zach, what do I do with all the meat juice?
If it is ground bison, grass fed beef, or quality bacon, I would keep it and cook the veggies in it because the juice has beneficial nutrients such as CLA. Otherwise, you can strain the juice off.
7. Toss in the vegetables, lower the heat a couple notches and cook with the meat for approximately 5-10 minutes. (Time depends on how soft you like your vegetables. I like mine still somewhat crisp.)
8. Beat the eggs with a fork until a creamy consistency with little-to-no lumps
9. Once the vegetables have cooked almost to perfection, add the eggs right on top of the whole scrambled egg creation! The key to cooking delicious eggs is to use LOW HEAT! I learned this the hard way (just ask my wife) after countless burnt, cardboard-like egg creations…
10. Let the eggs cook over low heat. Stir the eggs, veggies and meat periodically until the scrambled eggs are done to your preferred “runniness’. (This is what mine look like as I take them off of heat)
11. Serve the eggs! Stand back and admire your amazing new creation!
You will never make boring scrambled eggs again!
Once you have had this amazingly delicious, appetite busting, scrambled egg creation, you will never eat plain eggs again! This scrambled egg recipe will bring new life to your mornings. It adds the perfect amount of filling vegetables and muscle building protein to crave even the strongest of hungers!
I like to add Mrs. Dash table blend and Frank’s Original hot sauce to kick it up a notch!
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Tried it? Liked it?
If you tried this recipe, please let me know your thoughts in the comment form below! I’d love to hear from you!
Until next time… Stay fit, my friends!