Breakfast

On the weekends, we usually try to make a big breakfast one of the days.  Whether it is pancakes or eggs and sausage, we try to make a nice breakfast one of the mornings.  Growing up, it was something we always did.  Usually we did it on Sunday morning while football was playing – bacon, sausage, toast, and hash browns.   It was a great family time. 

A go-to meal we have been enjoying for breakfast and throughout the week for a quick dinner is an egg scramble thing I created.  For those watching calories, points, or whatever, it is a meal that is pretty good for you.  Even though I’m an omnivore, I married a vegetarian – so the recipe will be for a non-meat version.  It’s actually really good though.

Emmy’s Breakfast Scramble
1/2 onion, diced
1 – pepper of your choice, diced
Whatever other veggies you like – I’ve made it with carrots, beans, squash, garlic, whatever.
1/2 package of Simply Potatoes Shredded Hash Browns (regular)
1/2 package of Yves Ground “Beef” or Yves Ground “Taco Filling” – either one is good.
Egg Beaters
Shredded Cheese of your choice, in the quantity of your choice.
Salt & Pepper to taste

Preparations:
In a non-stick skillet, I saute up the veggies and the “ground beef” in a little olive oil for about 2 minutes, stirring occasionally.  Add in the hash browns, salt & pepper.  Cook until your desired done-ness.  The Hubby loves extra crispy.  Once they are done, you are going to slowly pour in some Egg Beaters.  I usually use 2-4 eggs worth (1/2 – 1 cup).  You want to add just enough to hold everything together.  You can go two directions at this point.  You can either cook it under the broiler (assuming your pan is made for it), or you can cook it on the stove & flip it like a pancake.  I have done both and tend to do the latter.  Once the eggs are cooked, I turn off the heat, add some shredded cheese, and cover it until the cheese has melted.  I like a little cheese, so I don’t usually use much.  Once it has melted, you can serve. 

Don’t let the “fake meat” turn you off.  We have fooled so many people with the ground beef version that no one will likely notice.  (We have even tricked those who claim they can always tell if non-meat is used.)  The stuff is low in calories, low in fat, high in protein and high in fiber.  Just remember to add a little olive oil if you are browning it as it does not render fat when cooked.

We are a big fan of Egg Beaters for things like this because we don’t usually go through enough eggs to warrant us keeping them on hand.  Egg beaters are a nice alternative for pancakes and other dishes where you need to add beaten eggs.  Again, they are good for you – low fat & a good source of protein.

If you are watching your figure, I suggest using 2% shredded cheese as it melts right but without the fat.  I have also had great success with using a low fat feta cheese.  If you go the feta route, just remember to adjust your salt accordingly.

This dish will keep you filled up.  It’s actually very quick to make.  And, like I said, is our go-to dinner during the week when we don’t have time for much else.  If you need a breakfast on the run, wrap it into a flour tortilla for a breakfast burrito.  It’s all good.

One Comment Add yours

  1. That sounds yummy! I am adding the ingredients to my food list. I am nearly

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