We love to make scrambles for breakfast. They are a great way to use leftover veggies and have a great, healthy breakfast! After Matt and I went for a hike yesterday, he made us a scramble, and let me tell you, it was the best we’ve EVER had. It definitely helped that all our produce was organic (we get produce delivered from Farm Fresh To You and supplement anything else we want from a local produce shop). We also had a couple Morningstar Sausage Patties (a really delicious meatless breakfast sausage!) in the freezer that we decided to throw in. The great thing with this dish is that you really can use any veggies you have on hand, this is just what we happened to have yesterday!
1/2 large zucchini
1 small bell pepper
1 small tomato
4 eggs (we used 3 egg whites and 1 whole egg)
6 leaves fresh basil, chopped
2-3 Morningstar breakfast sausages
In a large saute pan, heat a small amount of vegetable or olive oil. Dice the zucchini, onion, pepper, and tomato, and place in the pan. Season with no salt garlic herb seasoning (or whatever your favorite seasoning is, we just don’t add salt when cooking). Saute until the veggies are soft.
While the veggies are cooking, microwave the sausage patties about 45 seconds, flip, then microwave another 45 seconds. Cut up, and add to the veggies
Whisk the eggs with a little milk, and add to the veggies and sausage. When the eggs are mostly cooked, add the chopped basil and stir. Continue to cook until the eggs are cooked through. At this point you can add a little cheddar cheese if you’d like, and enjoy!