What I Eat for Breakfast

Breakfast is my favorite meal of the day!

If I don't eat breakfast, I am a witch. And it can't be a phoned in breakfast of cereal or toast. It has to have protein, carbs and a fruit or two.

After my Whole30, I realized I don't do well on gluten or dairy. During Whole30, I started making scrambled eggs and hash browns and I love this meal!

Here is how I do it...

I heat up olive oil or coconut oil in a skillet and add diced green peppers, onions and salt and pepper to taste. I saute the green peppers and onions for 3 minutes on medium high heat.

I turn the heat down to medium and add hash browns. I mix those together and saute those for 3 minutes.

While I am sauteing the veggies and hash browns, I get the scrambled eggs ready to go.

I add water to my non-stick skillet and season the water with salt and pepper to taste.

Then I add 3 eggs to the water and whisk until the eggs are super frothy.

When the timer goes off for the hash browns, I turn the heat on the eggs to medium.

At this point, I get my plate out and put my fruit on it.

As the eggs begin to cook, I stir them very frequently with a rubber spatula.

And ta-da...a delicious hot breakfast in 20 minutes.

INGREDIENTS:

Diced Onions

Diced Green Peppers

Salt and Pepper

Hash Browns

Eggs

Olive (or Coconut) Oil

Heat oil over medium high heat. Add diced onions, diced green peppers, salt and pepper. Stir to coat in oil. Saute for 3 minutes.

Turn heat down to medium. Add hash browns. Stir to combine. Saute for 3 minutes.

Put water in separate skillet. Season with salt and pepper. Add 2 or 3 eggs. Whisk until the eggs are frothy.

When hash browns have been cooking for 3 minutes, turn the heat on the eggs to medium.

As eggs begin to cook, stir very frequently with a rubber spatula until the eggs are cooked.

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