Vegan Breakfast Scramble

@cokocooks

There is nothing better than this delicious Vegan Breakfast Scramble for breakfast or brunch on the weekend. It is even better if you have leftovers for to have for the following week. I made this breakfast scramble, and it is now probably one of my favorite savory breakfast dishes. There are so many textures and flavors in this vegan breakfast scramble that work so well together. It is everything you could ever want in a breakfast all in one bowl.

Ingredients

The scramble starts with some roasted sweet potato. I used a Japanese sweet potato. I just love sweetness of the potato with the other salty ingredients. Then I added some softly scrambled eggs. For the vegan version, my favorite is the brand Just Egg. They taste just like eggs and take no time to cook. Next up is some ground sausage. There are plenty of vegan sausage brands, but for this dish I used the urban accents. Fresh red pepper is incorporated into the scramble to add a little crunch. Then I sauted up some spinach to add some extra nutrients, and I just love spinach with eggs. A little cheese and avocado are needed for some creaminess. Then all that is left to do is add some salt and pepper and mix everything together.

This meal is actually very simple, especially if you have some prepped and roasted sweet potatoes. This vegan breakfast scramble would be delicious with some crunchy chips, or even in a tortilla if you want a little variety to serve it with. My favorite is probably having it with some salty chips, but I would be happy eating it plain any day. I have made this for my friends and family before, and they love it. Such a nutrient dense meal that is easy and super delicious. If you are look for more breakfast ideas, be sure to try my healthy migas.

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Breakfast Scramble

A healthy scramble with roasted vegetables, sausage, eggs, and avocado

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Calories 274kcal

Ingredients

• 2 small sweet potatoes I used Japanese
• 1 1/4 cups vegan eggs or 6-7 chicken eggs
• 1 lb vegan sausage
• 1 large red bell pepper
• 1 cup dairy free mozzerella
• 5 oz fresh spinach
• 1 avocado
• Salt and Pepper to taste
• optional: cilantro to garnish or tortilla chips

Instructions

• Preheat oven to 425 and line a large baking sheet with parchment
• Dice up the sweet potatoes and place on the roasting pan to bake for 30-40 minutes or until lightly brown
• In a microwave safe bowl add spinach. Option to chop the spinach with kitchen scissors and place in a large bowl. Warm up the spinach till wilted or saute in skillet. Add to a large mixing bowl
• Dice red pepper and add into the large bowl with spinach.
• On a non stick skillet cook the eggs on low heat until they just come together (Low and slow is the best for scrambled eggs) and then add to the bowl.
• In the same skillet saute the sausage on medium high heat according to package instructions until browned. Then add to the bowl.
• Add in the dairy free mozzarella.
• Once sweet potatoes are done roasting add to the bowl.
• Toss everything together with salt and pepper and then add in some chopped avocado when ready to serve.
• Keep leftovers in a air tight container in the fridge for 3-5 days.

Nutrition

Serving: 1g | Calories: 274kcal | Carbohydrates: 24g | Protein: 15g | Fat: 15g

ENJOY

* Follow me on instagram @_cokocooks or feel free to ask questions or leave any comments!

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