Chef Kenzie's Breakfast Egg Scramble

This in-a-jiffy breakfast egg scramble is one of my favorite ways to start the
day. Use leftovers, switch up your spices, and enjoy a delicious, satiating
breakfast in minutes.

Servings: 1 serving

Author:

Prep Time
5 minutes

Cook Time
5 minutes

Total Time
10 minutes

Course:

Breakfast

Cuisine:

American

Keywords:

Quick and Easy Phase 1

🧂 Ingredients

1 tbsp coconut oil
1 tsp curry powder
2 eggs
2 tbsp canned coconut milk or whole milk
½ cup black beans
1 cup frozen Asian vegetable blend
2 tbsp goat cheese
Salt and pepper, to taste

Instructions

1 Heat coconut oil in a fry pan over medium heat.
2 Add curry powder. Toast for 1-2 minutes, until fragrant.
3 While curry is toasting, whisk together eggs with canned coconut milk OR whole
milk.
4 Add black beans and frozen Asian vegetable blend. Cook until vegetables are
warmed through and eggs are cooked to your liking.
5 Remove from heat. Add goat cheese and season to taste. Stir, then serve!