Southwestern Breakfast Scramble
Have you ever wanted to make a nice breakfast that feels decadent but doesn’t cause you inflammation or bloating? That the was the original intent behind this Southwestern Breakfast Scramble. I had just started a fitness challenge.
There was a detailed workout regimen for just about three months and a relatively flexible meal plan that revolved around when you worked out. The result was that I lost 12 pounds and got much stronger. I learned to love weight training, too. Unfortunately, I didn’t stick with it once the challenge was over.
So, here is the original write up of this recipe for your enjoyment.
The Original Posting
You know, breakfast without greens does not seem like a real breakfast. Before Bitesized Fitness, breakfast was a green smoothie. Now, it’s either eggs with broccoli or eggs with spinach. It’s like first thing in the morning, I am craving a powerful punch of nutrition to jump-start my day. Nothing wrong with that!
This past Sunday, my husband and I slept in a little too late to make it to church, so I decided to spend a little time making a special brunch for us. Of course, that doesn’t mean it’s “cheat meal” time.
One thing I’ve learned in the last eight weeks is that there are a LOT of balanced and healthy meals that can really feel luxurious. That’s great because I want the good feeling of a lovely meal to last… there’s no room in my day for bloating and sluggishness. I’ve got things to do, man!
Where is the Cheese?
Normally, a southwestern breakfast scramble has sausage and cheese and lots of rich flavors. But, sad as I am to say this, there is no cheese here. I LOVE cheese. My cheat meals are always based AROUND cheese (okay… it’s pretty much always pizza), and that’s even after getting mozzarella sticks and cottage cheese all week long. Gah!
That said, I didn’t even miss it because this scramble is so tasty without it. Trust me!
Why is This Low Carb?
You’ll probably notice the carbs are missing… well, here’s the deal. I have been trying to cut down on my carb intake to help with my weight loss. This does, however, make a large low-carb breakfast.
If you want to incorporate tortillas, I’d recommend splitting this recipe into 4 servings instead of 2 because a single serving will not fit into a large tortilla. Some of you might even want to make this into 4 burritos and wrap them up to keep in the freezer for meals throughout the week.
Would I Make Southwest Breakfast Scramble Today?
Over the weekend, I did in fact, make it again. It’s so easy, and these are ingredients that I have on hand most of the time. I think the original intent holds true as well.
I’d made this to feel like I was starting the day with something more fun than any old weekday morning meal. However, just because you want something tasty, that doesn’t mean you need to overindulge.
Plus, what I think is nice about this is that it’s so easy to stretch it out. Now that we’re back on eating carbs, a slice of toast per person allows this to feed our daughter, too. Her’s just didn’t have salsa.
Would I Change Anything?
I really want to say that I’d add cheese to it now that I’m no longer following any kind of tight diet. However, we recently found out that our kid, who loves eggs and loves cheese, will not touch her plate if they are mixed together.
She’s keeping me healthy, that one. Ha! But, the one thing I might change is the egg ratio. I previously kept it to one yolk per person. Now, though, I know that there are so many nutrients in the yolk. I want my daughter to get the most out of everything she eats, so I do three or four eggs. Maybe sometimes I completely omit the egg whites, though.
The other thing I might consider is using frozen spinach instead of fresh. That’s just because it takes up so much less space and lasts a lot longer.
Lastly, I’ve come to like using avocado oil or butter instead of coconut oil with my eggs. Once, I didn’t mind the flavor, but ever since I got pregnant, I haven’t been able to enjoy eggs cooked in coconut oil.
Meal Prepping Burritos
I mention it at the end of the recipe card, but if you’re into breakfast meal prep, you could split this out into four portions and wrap it up in large burrito tortillas. Cover the burritos in foil, and freeze them.
When you want to eat breakfast, remove the foil, wrap the burrito in a damp paper towel, and microwave it for 3 minutes. Flip it over, and microwave it for another 2 minutes. Then, remove the paper towel and rewrap it in the foil for a couple of minutes to make sure the heat distributes all the way through.
Meal Prepping Bowls
You could also make this recipe and meal-prep it in bowl form Personally, I am a big fan of prepping in Ball Jars. In this case, I would just portion it out into four containers, as is. Then, I’d heat it for 1 minute 30 seconds in the microwave to eat it.
Honestly, That’s All I Have to Say!
This is a pretty healthy breakfast that is easy to throw together and yummy to eat. You can customize it for your own preferences, and you can even turn it into a meal prepped breakfast for most of the workweek.
No matter how you make this Southwestern Breakfast Scramble, comment below to let me know what you think. And subscribe to get weekly blog updates, too!
Southwestern Breakfast Scramble
Ingredients
- 2 eggs
- ¼ cup egg whites
- 6 slices turkey bacon
- ½ bag frozen peppers and onions
- 4 cups fresh spinach
- ½ Tbsp coconut oil
- ¼ cup of your favorite salsa
Instructions
- To begin, cut the turkey bacon into 1/3 inch pieces using kitchen shears, and drop them into a medium-hot skillet.
- Once the turkey bacon is brown and a little bubbly, add in the coconut oil and the peppers and onion. I used frozen which allowed me some moisture to scrape the turkey bacon remnants from the bottom of my skillet, flavoring my onions and peppers.
- When your veggies are a little brown, add in the spinach and toss it around until fully wilted.
- Scramble together the two eggs and egg whites. Push the turkey bacon and veggies to one side of the pan and pour your eggs into the empty side.
- Allow the eggs to firm on one side before scrambling them into the rest of the pan, and always make sure your eggs are properly cooked through before serving.
- Portion out your breakfast onto plates, and then spoon your favorite salsa over the top of the eggs.
- You could also break out the big tortillas and turn this scramble into breakfast burritos. Wrap them in paper towels and foil and freeze them, if you are prepping for the week. Then heat them up in the microwave for a tasty breakfast-on-the-go.
