My {Serrano} Fix

Helpful breakfast tip:

First - Pour creamer in your mug.

Second - Add coffee.

Adding your favorite creamer first and then brewing fresh coffee over it helps the two mix better together, as opposed to adding the creamer afterwards.

Needless to say, I am a big fan of breakfast foods. Most of the time I am too excited about the whole experience, I end up eating everything before I even have a second to snap a photo. 

But lucky for you, I have captured one of my new breakfast creations so you too can enjoy my favorite meal of the day! It is packed with a full serving of veggies and healthy fats, perfect for a weekend brunch!

Arizona Veggie Scramble 

Serves 3

For Scramble:

6 whole eggs

1/4 cup non-fat milk

2 avocados, cubed

2 tomatoes, diced

2 serrano peppers, seeded and finely chopped

1/3 white onion, diced

1 handful of fresh cilantro, finely chopped

1/3 cup shredded cheddar cheese

For Beans:

1 can pinto beans

1 tablespoon taco seasoning

1 handful shredded cheddar cheese

For mock sour cream:

3 large spoonfuls unsweetened Greek yogurt

1 tablespoon garlic powder

Sea salt to taste

Gather all of your veggies and start chopping them up, leaving one half of an avocado. I typically use jalapenos when I cook, but serranos have a little less heat. Depending on how spicy you want your scramble, you don't have to remove the seeds in one pepper. If you don't like any heat whatsoever, I recommend you remove all the seeds, gutting the peppers with a knife. 

Open the can of beans and pour them in a colander. Rinse with water to remove excess liquid from inside the can. Shake the colander a few times until all the liquid has drained out, then pour into a bowl. Mix with taco seasoning and set aside. 

For the mock sour cream, combine Greek yogurt, garlic powder and salt. Mix together until smooth. This also makes a great dip for snacks like raw carrots or peppers!

Once you have chopped up all your veggies, combine them in a bowl and cut slits into the remaining avocado half. It will be used to top the scramble once it is done cooking.

Crack all six eggs in a bowl and whisk together with milk until both are well mixed.

Heat your burner to medium heat. Pour the egg mixture into a large skillet and let the eggs start to scramble, but do not add the vegetables yet.

Add cheese on top of the beans and heat in the microwave for two minutes.

Once the eggs are about halfway cooked (after a few minutes), gently add the veggies and fold into the eggs.

Serve up your breakfast with the sliced avocado and a dollop of mock sour cream. Enjoy a great start to the rest of your day!