Need an easy, healthy breakfast idea that can please picky eaters and adventurous eaters at once without stressing out the chef?!? Try this family-friendly egg and veggie scramble!
Cooking for a family can be a challenge. Some family members are picky eaters and want to keep things simple. Others prefer variety and want to try something different. In our family, my daughter likes to keep her food simple, without too much going on at once. She also needs to keep things as gluten-free as possible to avoid tummy aches. I try to eat mostly grain-free and low-carb, leaning into the paleo and keto lifestyles as much as possible. My son, husband, and I love food that has lots of interesting
Sounds stressful, right? A lot of parents in this situation end up being short order cooks and spend their life in the kitchen. Luckily, I have figured out a way to cook that works for everyone without exhausting the chef. I deconstruct what I want to make, and plan out how to do it in such a way that I am using mostly the same ingredients for everyone, but everyone has what they want on their own plate.
In this case, the goal is to make a yummy, easy, healthy egg and veggie scramble. My daughter won’t eat eggs that are mixed with anything besides cheese, so I make hers first (before those pesky interesting flavors have hit the pan)! I often use the same pan for both versions. I just make hers and then remove to a plate covered in a lid or some aluminum foil to keep warm while I do the rest. In my recipe below, I wrote it for our family, which has one picky eater and three more adventurous eaters. If you have more than one picky eater, just adjust accordingly. I figure two eggs per person. Multiply two times how many picky eaters you have and cook those eggs first. Adjust the cheese accordingly, too. Add more if your picky guys like it, skip it if they don’t. This recipe is SUPER flexible.
Now, for the veggie scramble, there are lots of tasty choices. Sometimes I plan ahead and purchase specific veggies ahead of time. Usually though, I just look in the fridge and grab what’s already there. I try to keep green onions (scallions) on hand for this because they are especially good. I used green onions and mushrooms this time, but other good choices would include garlic and any other onions, peppers, leftover roasted veggies like broccoli or potatoes, a handful of greens such as spinach – whatever! If you want to add in frozen veggies or chopped tomatoes, keep in mind that you should add them first and spend a few minutes stirring to cook off the extra liquid before you add your eggs.
Today I also added some leftover bacon since I had it on hand. Bacon bits (all-natural please, such as Epic brand) would work great, too. Leftover sausage or taco meat is also really yummy. You could cut up ham and stir it in as well. If you only have raw bacon or sausage (chorizo would be great) you could use that – just cook it first, then add the other ingredients. Meat-free is also fine.
Chop your veggies, cook them a bit in some butter. Add a dash of salt, then stir in your cooked meat and cook a bit more.
Crack the eggs into a bowl. I do two eggs per person. Your teenager may need more than that – sometimes I do three for my son when I can tell it’s a hungry day! It also depends on how many extras you’re stirring into those eggs. If you have more meat, you need less eggs.
Mix the eggs, then pour them into the pan with the veggies. Scramble them up and ta-da! You’re done. An easy, healthy egg and veggie scramble to please the whole family! Serve them up with some guacamole or avocado for those who like it. Add some hot sauce or salsa if you want. We have gluten-free toast for my daughter, and sourdough for everyone else. I usually skip the toast myself and enjoy the avocado instead. A dollop of sour cream is also delicious, and a great choice if you are going keto. My grain-free banana chocolate chip muffins would also make a delicious side dish to round out this breakfast. https://nourishingtweens.com/2019/01/27/grain-free-banana-chocolate-chip-muffins/
Easy Breakfast Scramble Three Ways
- 8 eggs
- 3 Tbsp milk
- 4 tsp butter divided
- 8 oz sliced mushrooms
- 3-4 green onions
- 2-4 slices cooked bacon
- 1/4 cup shredded cheese
- avocado or quacamole optional
- bread for toast optional
- hot sauce or salsa optional
For the Picky Eater:
- Crack 2 eggs into a small bowl. Add 1 Tbsp. milk and a dash of salt. Using a fork or a whisk, mix well.
- Heat a small pan over medium-high heat. Add 1 tsp. butter. When butter melts, swirl it around the pan and then add the eggs. Scramble the eggs.
- When eggs are firm, turn off the heat. Add 1 Tbsp. shredded cheese. Remove from heat and cover to keep warm. If your picky eater will eat bacon, put a portion of the bacon in the pan next to the eggs to warm.
For the More Adventurous Eaters:
- Chop green onion into small pieces. Chop bacon into small pieces.
- Heat a medium or large pan over medium-high heat. Add remaining 1 Tbsp. butter to the pan. When butter melts, swirl it around the pan and add the mushrooms and the white parts of the green onion. Cook for about 3 minutes, until vegetables have softened, and then add a dash of salt.
- Add the greens of the onions and the bacon to the pan. Cook one more minute.
- While the veggies are cooking, crack the remaining six eggs into the bowl. Add remaining milk and a few dashes of salt. Mix well with a fork or whisk.
- When the veggies and bacon are done, pour the egg mixture into the pan. Scramble the eggs, mixing it all together. When the eggs are firm, sprinkle in the remaining cheese.
- If desired, when you put your eggs on the plate, add avocado and/or guacamole.