Morning Breakfast Scramble


I love a good egg bake (morning noon or night). This one is packed with vegetables to ensure you have enough energy to last you through the day. It's also a super speedy recipe that could easily be doubled to ensure you have leftovers for the rest of the week (because convenience is queen). 

Don't stress about not having the exact ingredients, what I love about recipes like these is the versatility! Don't have ...

sweet potatoes - sub potatoes

cauliflower - sub broccoli

other veg you could mix in (the more the merrier) - pepper, zucchini, edamame  

ok, so now you know you can literally create this with anything! 

serves 1-2

what you'll need:

  • 3-4 kale leave, roughly chopped 

  • 2 tsp coconut oil (or ghee)

  • 1/4 cup sweet potato, thinly sliced

  • 3 mushrooms, chopped

  • 1 tbsp sun dried tomato

  • 1/4 cup broccoli florets, chopped

  • 1/4 cup cauliflower rice  

  • 2 eggs 

  • 1/4 avocado, sliced 

  • salt and pepper, to taste

  • handful of cilantro (optional) 

the steps:

  1. warm a cast iron skillet over medium high heat & melt 1 tsp of coconut oil. Add sweet potatoes, mushrooms, sun dried tomato, broccoli and cauliflower. 

  2. sauté until the vegetables become tender. Approximately 7 minutes

  3. Meanwhile, use the remaining coconut oil to grease a 5x7 baking dish. Arrange the chopped kale along the bottom and sides of the baking dish, as an alternative to a crust. 

  4. add vegetables to a bowl and whisk in the eggs, season with salt and pepper. Transfer to the kale lined baking dish and place in the oven. Bake for approximately 15 minutes, or until the eggs are no longer runny.

  5. Remove from the oven and top with sliced avocado & cilantro.

  6. Serve warm.