This post is sponsored by Savings.com.
I’ve been making breakfast consistently for over eleven years. I’m not talking about a slice of toast, or bowl of cereal either. It’s omelets, bacon and egg biscuits and other breakfast favorites. This may either shock you or have you rolling your eyes because what I’ve learned is families are either daily breakfast eaters or they are not. I used to think breakfast was reserved for the weekends because time has never been on our side in the mornings. With all the hustle and bustle of rushing out the door, it was something my kids could eat while piling into the car. Then I realized that with a little prep and some nifty breakfast ideas, like these I Can’t Believe It’s Not Butter!® recipes. We can have ten-minute breakfasts every morning.
Scrambled Eggs & Veggies Ten-Minute Breakfast Ideas
One of my very favorite dishes is scrambled eggs with veggies. I’ve learned after four kids that cooking vegetables into food and not giving options has made our lives easier and turned my kids into vegetable eaters. I’ve been reaching for my I Can’t Believe It’s Not Butter!® lately. And the difference just in my meal preparation has been night and day. The butter comes right out of the tub so smooth and creamy. It’s made with plant-based oils so you get all the good fats like omega-3 (ALA)*. No artificial flavors or preservatives, 0g of trans fat per serving the oils are never partially hydrogenated. The rich and creamy taste we love makes I Can’t Believe It’s Not Butter! a winner in my kitchen.
Check this weeks Valpak for the I Can’t Believe It’s Not Butter! coupon to get your FREE Grands Biscuits at H-E-B.
The offer is also available in H-E-B stores.
Scrambled eggs and can be served using just about any vegetables or meats you have on hand. It’s a great way to “clear the fridge” and save yourself from having to trash unused vegetables.
Ten Minute Breakfast Ideas Scrambled Eggs & Veggies
This recipe will feed 3-4. (I reserve 2 eggs per person)
- 6 Eggs
- 1 handful of Baby Spinach
- 1 handful Sliced Mushrooms
- 1 small diced Tomato
- 1- 2 Tablespoons I Can’t Believe It’s Not Butter!
- Shredded Cheese for topping
Add 1 tablespoon of I Can’t Believe It’s Not Butter! to a medium to high heat pan and allow it to get nice and bubbly.
Add in your fresh vegetables. I added tomato, mushrooms and baby spinach. For two minutes cook your vegetables on medium heat stirring occasionally to allow them to soften. As the veggies cook crack and scramble eggs into a bowl.
If the pan seems dry, add in 1/2 a tablespoon more of I Can’t Believe It’s Not Butter and coat pan. Pour eggs over veggies and cook thoroughly. Use a rubber spatula and stir everything in the pan slowly. Fold cooked eggs over each other and allow all of the liquid to cook through. Plate scrambled eggs and veggies and serve them immediately.