Veggie “Egg” bowl
Yes, that’s right! You can have eggs without having eggs! This versatile breakfast bowl is one of the many ways I have changed my diet while feeling like I am not missing a thing. You can add almost anything to it, making it a quick and easy addition to your mornings.
Jump to RecipeWhy No Eggs?
For me, I’ve given up eggs for my health and my battle against chronic illness. For others, it could be an allergy or a lifestyle choice. Whatever the reason, you can still have the “egg” without having the eggs.
A Note On The Oils
I eat this sparingly, and here’s why: canola oil and other additives in Just Egg. Although the Just Egg in the recipe below uses expeller-pressed canola oil, which is better than most, it is important to avoid seed oils whenever possible. But I like that it does not contain soy, which can be inflammatory and GMO.
Also, use the Avocado Oil spray sparingly, but here’s why I like Avo over Olive: Avocado Oil has a buttery taste, which is great with eggs. Chosen is a brand I linked below that uses 100% avocado oil, which not all brands do. Avocado oil is perhaps the best oil to use, along with olive and coconut oils, because it is plant-based. Plant-based oils are easier to digest and less inflammatory. Always go for quality in your oils.
You can skip the Avocado Oil. See my article Love Cooking Without Oil and my Broth recipe if you want to replace the Avo oil with an oil-free option.
Change it up!
You can make this however you’d like. I like to keep it to just veggies with no cheese. But feel free to chop up some breakfast sausage, sprinkle some cheese, or serve it on toast!
Affiliate links below.
Veggie “Egg” bowl
1-2
servings10
minutes15
minutesYes, that’s right! You can have eggs without having eggs! This versatile breakfast bowl is one of the many ways I have changed my diet while feeling like I am not missing a thing. You can add almost anything to it, making it a quick and easy addition to your mornings. Affiliate links below.
Ingredients
2/3 cup Just Egg
1/4 onion, chopped
1/2 bell pepper, chopped
1/2 pint of mushrooms
Handful of fresh leafy greens of your choice, about 1-2 cups
Italian Season, salt-free
Red pepper flakes
Salt and pepper to taste
Directions
- Grab your small skillet, spray it with avocado oil, and let it heat on Medium. Pour the Just Egg and scramble just like an egg, stirring occasionally. You want it to set a little so it will create chunks, as you see in a scramble. Set aside.
- Give your skillet one more spray of the avocado oil and continue to heat on Medium.
- Season and saute your veggies. Feel free to add any veggies or omit any you’d like. Cook until slightly soft and brown; they don’t have to be entirely soft; you’ll want a little crunch for texture.
- Mix in your Just Egg scrambled eggs and heat through.
- For greens – either place them in a bowl with your scramble on top or throw them in your skillet at the end of cooking to soften them.
Notes
- If using sausage or bacon, pre-cook and place into skillet after pouring egg mixture in. If using cheese, sprinkle in after pouring the egg mixture in, or sprinkle on top when cooked.
