Vegetables are one of the hardest food groups, historically, for my family to consume! This is probably true for a lot of people and not just me. So anyway to add veggies to my meals is a win, and breakfast is not off-limits.
Egg scrambles are a great way to eat breakfast, get some protein, and get a good start on your veggie consumption for the day! Luckily veggies lend themselves nicely to egg scrambles. Onions, mushrooms, spinach, bok choy, peppers.. are all great veggies for an egg scramble, and most of them are in my house at almost all times.. lol… But what does it look like when veggies are a big player in an egg scramble?? Well.. it looks something like this!
Look yummy? It tasted yummy! It was even fast to cook up for a workday breakfast… winning!
Bok Choy Egg Scramble!
- 3 heads of Baby Bok Choy, chopped up
- 2 Mushrooms, Sliced
- 3 tbsp Onion, Chopped
- 2 Strips Bacon, cooked then chopped
- 2 Eggs
- Salsa, option topping
Step 1) Cook Bacon to your desired crispness level. I like mine more on the crispy side than the limp side. While the Bacon is cooking, prep your veggies and set them aside. Once Bacon is cooked to desired doneness, set aside on a paper towel.
Step 2) In the bacon grease, add in the Mushrooms and cook for a few minutes over Medium-Low heat till they start to soften.
Step 3) When Mushrooms are starting to soften add in Onion, and saute for a few minutes till they start to turn translucent.
Step 4) Add in Baby Bok Choy and saute till the leaves start to wilt a little.
Step 5) Once the Baby Bok Choy leaves start to wilt, add Eggs and Bacon to the pan and scramble everything together. Once Eggs are cooked, move scramble to a plate and top with Salsa if desired. Enjoy!