Breakfast Egg Scramble with Half your Daily Serving of Vegetables

From Low Carb, High Fat Recipes | Breakfast and Brunch

A breakfast egg scramble with half your daily serving of vegetables all before noon (or later if you sleep past noon).



  • 2 Sausages fully cooked
  • 1 Cup cherry tomatoes
  • 1 Cup spinach
  • 2 Eggs
  • 3 tbsp heavy cream
  • 3 tbsp butter (split up)


  1. Heat up a medium size pan over medium heat.
  2. Chop up the sausage and the tomatoes into bite size pieces.
  3. Melt 1 tbsp butter on the pan and add the sausage and tomatoes to the pan.
  4. Stir occasionally for 3-5 minutes or until the sausage is browned up.
  5. Add the spinach to the pan and mix in. Cook for another 2 minutes.
  6. Whisk together two eggs in a bowl until they look fluffy.
  7. Add the cream to the eggs and whisk well together.
  8. Set the scramble in a bowl to the side.
  9. In the same pan, melt 2 tbsp of butter.
  10. Add the eggs to the pan and cover for 3-4 minutes.
  11. Either scramble the eggs up or add the omelet on a plate and fill it with the scramble. Either way, it will be delicious!