Today is a flurry of activity for me, and I am so excited! Today I have a 7 mile run on the docket, which I am nervous for/looking forward to. It’ll be the longest distsnce I’ve ever covered, and I want to conquer it!
Later, I am making my roommate (whose 21st birthday was yesterday!) a cake… made of jello. She doesn’t love cake, but she loves jello. Obviously, I want her to enjoy her birthday “cake,” so jello it is. ;) For frosting, I plan on using Chocolate Covered Katie’s Vegan Cool Whip.
A bunch of us are going out to dinner at a local place, so expect a recap of that and the jello cake tomorrow!
At the beginning of the week, I mentioned that I love breakfast. I guess it didn’t take me long to bring that subject up again, huh? I’m just very passionate about it.
A few months ago, Tina posted a recipe for Sweet Breakfast Scramble. I thought the recipe sounded intriguing, but I wasn’t sure how eggs could possibly end up tasting sweet. I decided to give it a shot. Little did I know I would end up making what would become one of my go-to, favorite breakfasts. I have two slight variations on her recipe, one with pumpkin and one with apple. Below is how I make both (pictures are with pumpkin).
Nutty for Life’s Sweet Scrambled Eggs
(slightly adapted from Carrots ‘N’ Cake)
- 1 banana, mashed (I find it helpful to start mashing the banana inside its peel)
- 1 egg
- 2 egg whites
- 1/2 – 3/4 c. canned pumpkin OR 1 apple, chopped into small cubes
- 2 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 1-2 Tbsp. chia seeds
- 2 Tbsp. nut butter (PB for me!)
- Heat a small frying pan over low-medium or medium heat, depending on your stove (my electric stove gets very hot, so I usually set it to just under medium).
- Start to squeeze the banana in the peel, then transfer to a bowl and continue mashing with a fork until the banana is thoroughly mashed.
- Add in canned pumpkin or apple and cinnamon. Mix to combine.
- Beat in egg and egg whites until the consistency is like a batter.
- Stir in vanilla.
- Coat pan with cooking spray.
- Scramble egg mixture, making sure to move cooked parts around often (I even flip mine over toward the end with a rubber scraper and then break up pieces that stick together).
Top with chia seeds and nut butter, and enjoy! I have found that the peanut butter is a must for this recipe. I add chia seeds to mine for a bit of fiber as well.
I decided to browse the internet for a few other posts about sweet breakfast scramble because Tina’s recipe took the blog world by storm (and rightfully so). Even my mom can attest to the delicious taste (Hi, Mom!).
- French Toast Breakfast Scramble (Tina’s variation of her own recipe)
- Paleo Pumpkin Scramble
- Sweet Breakfast Scramble
- Pumped Up for Fall Egg Scramble
Have a sweet Saturday!
Question of the Day:
Do you have a sweet breakfast scramble recipe? I’d love to hear it!