Sunny Side Scramblers
Brighten up your mornings with Sunny Side Scramblers, a vibrant and hearty breakfast recipe that combines fluffy scrambled eggs with colorful sautéed bell peppers, nutrient-packed baby spinach, and melty cheddar cheese. Perfectly seasoned with a touch of salt and pepper, these eggs are cooked to creamy perfection and gently folded with the sautéed vegetables for a wholesome, flavor-packed start to your day. Served alongside toasted sourdough bread, this 25-minute meal is quick, easy, and ideal for two. Whether you're fueling up for a busy day or enjoying a leisurely weekend brunch, Sunny Side Scramblers are the ultimate comfort food with a healthy twist. With its fresh ingredients and bold flavors, this dish is sure to become your go-to breakfast favorite!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 medium red bell pepper
- 1 medium green bell pepper
- 2 cups baby spinach
- 0.5 cups cheddar cheese, shredded
- 4 slices sourdough bread slices
- 1 tablespoons olive oil
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Dice the red and green bell peppers into small cubes.
In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell peppers and sauté for 3-4 minutes until softened.
Add the baby spinach to the skillet and cook for another 1-2 minutes until wilted. Transfer the vegetables to a plate and set aside.
In the same skillet, melt 2 tablespoons of unsalted butter over medium-low heat. Pour the egg mixture into the pan.
Using a spatula, gently stir the eggs as they cook, folding them over themselves to create soft curds. Cook for 3-4 minutes until the eggs are mostly set but still slightly creamy.
Return the sautéed vegetables to the skillet and gently fold them into the scrambled eggs. Sprinkle the shredded cheddar cheese over the top and let it melt for 1 minute.
While the eggs are cooking, toast the sourdough bread slices in a toaster or on a griddle until golden brown.
Divide the Sunny Side Scramblers onto two plates and serve alongside the toasted sourdough bread. Enjoy your sunny breakfast!
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.8 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 394 mg | 30% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
