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Hearty Vegetable Ranch Eggs

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people
Calories 195kcal
Author Megan

Ingredients

  • 1 Tablespoon butter
  • 4 large Russet Potatoes diced
  • 1 medium zucchini diced
  • 1/4 cup onions minced
  • 1 cup bell pepper diced (any color will do)
  • 1 cup tomatoes diced
  • 8 large eggs
  • 1/4 cup milk or Original Unsweetened Almond Milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 Cup Sharp Cheddar Cheese shredded

Instructions

  • Pre-cook the potatoes by microwaving them for 5 minutes. Proceed with chopping the potatoes along with the rest of the vegetables. (See notes)
  • Melt butter in a large skillet, and cook all chopped vegetables EXCEPT tomatoes over medium high heat for 5- 8 minutes. Stir occasionally. If needed, add a little water to the skillet and cover vegetables with a lid to prevent burning. 
  • Meanwhile, beat the eggs and milk together in a separate bowl. 
  • Push the cooked vegetables to the side of the skillet, forming a hole in the center of the pan. Add eggs into the center of the pan and mix until eggs are fully cooked, about 5 minutes.
  • Top with tomatoes, salt and pepper, and shredded cheese. Cover with a lid until the cheese melts and serve immediately.

Notes

If you are feeling ambitious, pair the eggs with my “Hearty Whole Wheat Banana Muffins” and a smoothie for a complete meal that will fuel you through all your day’s busy activities.