Bulk Scrambled Eggs

Bulk Scrambled Eggs
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Bulk Scrambled Eggs calories by ingredient


Introduction

Scrambled Eggs with broccoli and ham. Serving size is approximate as I just used enough to fill a pita Scrambled Eggs with broccoli and ham. Serving size is approximate as I just used enough to fill a pita
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)

Tips

This recipe is completely approximate. I made it public in case someone is looking for ideas.


Directions

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