Scrambled eggs are one of my favorite meals to eat any time of the day. Next month I’ll be sharing Logan’s and my go-to scrambled eggs recipe, but in the meantime, I wanted to share this quick eggs-for-one recipe that I made this morning.
Normally Logan and I are together on Saturday mornings, but I was solo today. Because I do intermittent fasting, I got in a tough workout before I had anything to eat. After my workout, I made this hearty breakfast.
If you want to scale it down, reduce the amount of sausage to half.
INGREDIENTS
1/4 red bell pepper
1/4 green bell pepper
1/4 medium onion
1 sausage (I used Trader Joe’s sun-dried tomato chicken sausage)
2 eggs
salt and pepper to taste
1 teaspoon minced garlic
1-2 tablespoons half and half (or whatever milk you’d like)
1 tablespoon pesto (I used Trader Joe’s kale and cashew pesto in this recipe; homemade spinach and almond pesto recipe coming soon)
1/4 cup cheese (I used fontina but virtually any would work: goat, cheddar, mozzarella)
1/4 avocado
SERVES 1 (large portion)
DIRECTIONS
Dice bell peppers and onions. Heat a tablespoon of olive oil over medium heat. When the oil is hot (15-30 seconds), add bell peppers and onions.
While veggies are cooking, crack eggs into a bowl. Add a splash of half and half and whisk. Add salt and pepper to taste and whisk again.
When veggies are soft, about 5 minutes, add minced garlic and stir. Cook for about 30 seconds.
Add eggs. Let sit for 10 seconds then slowly stir.
When eggs are almost set, add pesto and incorporate.
Sprinkle cheese on top, then slowly stir.
Add to a bowl and add sliced avocado.
Dive in!
What’s your favorite egg recipe? I’d love to hear in the comments below.
