I know there are a lot of food bloggers, most food bloggers actually, who plate their breakfasts perfectly, with each item side-by-side on the plate to present it beautifully and show off all the colors. I respect that. It’s a lot of work.
But that’s not me and that’s not my real life.
My main gig is as partner and lead designer at a full-service design and development agency, which means Monday-Friday, I am booked solid with client projects. So at breakfast, I’m looking for easy and totally delicious options that don’t create a lot of extra dishes and are really fast to make. This is why I love breakfast burritos. But we’re in the middle of our first Whole30, so breakfast burritos are out and breakfast scrambles are in.
Everything in one pan, mix it up, toss on some guac, devour. That’s my kind of breakfast.
Making Purple Potato And Vegetable Scrambled Eggs
The trick to making scrambled eggs everyday for breakfast and not getting bored of it, is making sure that everyday you’re switching up the ingredients. Usually, I just grab whatever is leftover from dinner the night before and toss it in my eggs, or if we eat out, I always take home the leftovers and use it in our scrambled eggs.
Now that we’re doing The Whole30 Program though, I don’t have tons of leftovers because we’re cooking mostly fresh foods and we’re only making enough for that particular meal. This also means I can’t have black beans on hand to toss in my eggs. *sad face*
Potatoes are my go-to scrambled eggs filler to help keep us feeling full longer and purple potatoes are just so pretty! I thought for a hot second to keep them separate and serve them next to the eggs to show off their color, but easy and one pan won that debate in my head.
I cubed the purple potatoes, put them in a microwave safe bowl, and microwaved them on the potato setting first. Once cooked, I then tossed them in a skillet with chopped bell peppers and onions, and sauteed them in olive oil over medium heat.
Once the potatoes began to blacken and the onions began to brown, I added the eggs, salt, pepper, and some cayenne pepper (because we like things spicy), and scrambled it. I then added a big scoop of guacamole on top to serve.
Yum. Yum. Yum.
Purple Potato And Vegetable Scrambled Eggs
Adding potatoes to a breakfast scramble helps you feel fuller longer.
Ingredients
- Purple potatoes
- Eggs
- Red bell pepper
- Onion
- Guacamole
- Salt and pepper
- Cayenne pepper
Instructions
- Cube the potatoes and microwave on the potato setting.
- Combine cooked potatoes, chopped bell peppers and onions, and olive oil in a skillet and cook over medium heat, stirring occasionally.
- When potatoes begin to blacken and onions begin to brown, add the eggs, salt, pepper, and cayenne pepper. Scramble.
- Serve topped with guacamole or fresh avocado.
