THE RECIPE JOURNAL · Breakfast
Breakfast Egg Scramble
Start your day with a quick and tasty breakfast that’s packed with protein and veggies. This easy egg scramble comes together in minutes, making it perfect for busy mornings or a cozy weekend brunch.
FROM THE KITCHEN • Breakfast Egg Scramble
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating half of the oil in a nonstick pan over medium-high heat. Toss in the bell pepper and onion, stirring often, and cook until the pepper begins to brown, which should take about 5 minutes. Add the rest of the oil, then stir in the kale, harissa, and garlic until everything is nicely combined and heated through. Turn the heat down to medium, and if things start to stick, add a splash of water to help everything steam a bit.
02
Step 2
Next, slowly pour in the eggs, stirring frequently so they cook evenly and come together without drying out. Once the eggs are almost set, fold in the bacon, feta, and pepperoncini. Give everything a good mix and let it warm through for a minute or so. When it’s all heated and cooked to your liking, scoop it onto a plate or into a bowl and enjoy!
Why you’ll love it
This dish is quick to make and packed with protein, making it a great way to start your day. It’s versatile, so you can add your favorite veggies, cheese, or meats. Plus, it’s warm and comforting, perfect for busy mornings.
How to serve
Serve with toasted bread or a side of fresh fruit for a balanced breakfast. A sprinkle of fresh herbs like chives or parsley adds color and flavor. You can also pair it with avocado slices for extra creaminess.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in a pan or microwave to avoid overcooking. It’s best enjoyed fresh but can be a quick option for the next morning.
