Bulk Scrambled Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cup Egg Beaters Southwestern 3 serving Ham John Morrell Diced 96% FF 2 oz. 1 spear (about 5" long) Broccoli, fresh .5 cup Kraft Shredded 2% Mexican Four Cheese blend 1 tbsp "LouAna" Pure Coconut Oil .25 cup Beans - Bush's Black Beans Reduced Sodium .5 serving Corn, canned, Kroger sweet golden corn (1/2 cup serving) (Beans and corn were both drained and rinsed, then mixed together for other recipes. A 1/2 cup scoop of the mix was added to egg mix)
Cut broccoli into small pieces. Heat coconut oil and add broccoli. Mix until broccoli looks coated and starts to get soft. Add ham and mix. Add egg beaters and stir occasionally so it doesnt burn. Add cheese before eggs get solid. Once eggs start to get solid, add beans and corn. Let cool and put in container to be portioned out daily for breakfast. Heat about 30 seconds to a minute.
Serving Size: Makes about 6 servings
Serving Size: Makes about 6 servings
Nutritional Info Amount Per Serving
- Calories: 138.5
- Total Fat: 5.1 g
- Cholesterol: 20.0 mg
- Sodium: 719.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.8 g
- Protein: 15.4 g
Member Reviews