Vegetable Breakfast Scrambles

Many of my day to day meals are just a hodgepodge of random ingredients that I find in my fridge all thrown into a bowl or a wrap. While I don’t really consider these “recipes,” they might spark some inspiration for some of you, so it can’t hurt to post them, right? These Vegetable Breakfast Scrambles are one of my favorite quick breakfast bowls (they take less than 10 minutes), and a lot of people have been asking about them since I showed them in my Instagram stories for the Vegetarian Challenge. I’ve shown my current combo below, but I’ll also list some other ingredients that I sometimes throw into the mix!

Vegetable Breakfast Scrambles

A big bowl of Vegetable Breakfast Scrambles with fork.

Other Bowl Options:

You can really add anything you like to these bowls, but here are some other things I’ve added in the past:

  • mixed baby greens
  • radishes
  • broccoli (chopped fine)
  • cheese (shredded cheddar or feta are nice)
  • sriracha
  • chipotle ranch
  • roasted vegetables
  • green onion
  • cilantro
  • black beans

Vegetable Breakfast Scrambles

These Vegetable Breakfast Scrambles are a savory breakfast lover’s dream. Fast, flavorful, full of healthy vegetables, and fully customizable. 

  • 1/2 Tbsp butter ($0.03)
  • 1/2 bell pepper, diced ($0.25)
  • 2 cups spinach ($0.50)
  • 2 large eggs ($0.50)
  • seasoning of choice* ($0.05)
  • 6 grape tomatoes, sliced in half ($0.34)
  • 1/4 avocado, sliced ($0.13)
  • 1/4 cup hummus ($0.37)
  • pinch salt and pepper ($0.02)
  1. Add the butter to a large non-stick skillet and heat over medium. Once melted, add the diced bell pepper and sauté for 1-2 minutes. Add the spinach and sauté just until wilted (about one minute).

  2. Push the vegetable to the sides and crack the eggs in the center. Add the seasoning of your choice. Keeping the skillet over medium heat, begin to scramble the eggs, mixing them with the vegetables. When the eggs are mostly set, remove the skillet from the heat.

  3. Add the cooked eggs and vegetables to a bowl and top with sliced tomatoes, avocado, hummus, and a pinch of salt and pepper. Serve immediately.

*I used Trader Joe’s Onion Salt seasoning this time, but I’ve used several others in the past, like Cajun seasoning, Jerk seasoning, “Everything But the Bagel” seasoning, or just all-purpose seasoning salt.

A forkful of Vegetable Breakfast Scrambles close up

Step by Step Photos

Sautéed Bell Pepper and Spinach

Start by adding 1/2 Tbsp butter to a large non-stick skillet (I’m using a ceramic Greenpan brand skillet here) and placing over medium heat. Once melted, add 1/2 of a bell pepper (diced) and sauté for just a minute or two. Next, add two cups (about two handfuls) of fresh spinach and sauté just until wilted (about one more minute). 

Add Eggs and Seasoning to the skillet

Push the vegetables to the sides and crack the eggs in the center. Season the eggs and vegetables with a seasoning blend of your choice (I used Onion Salt today, but there are more ideas for seasoning blends in the recipe notes above). 

Scrambled Eggs with Vegetables

Continue to cook over medium heat as you begin to scramble the eggs and mix them with the vegetables. Scramble just until the eggs are set, then remove from the heat.

Finished Vegetable Breakfast Scrambles

Transfer the vegetable egg scramble to a bowl and top with 6 sliced grape tomatoes, 1/4 cup hummus, 1/4 of an avocado (sliced), and a pinch of salt and pepper. Done! And sooooo tasty!

The post Vegetable Breakfast Scrambles appeared first on Budget Bytes.

Almond Dutch Baby with Ricotta and Jam

I’ve been a little obsessed with Dutch Baby Pancakes lately. They’re just so easy and fun that they make the perfect weekend breakfast splurge. And I’m all about doing up breakfast big on the weekend. I’ve made one per week for the past few weeks and have experimented with add-ins and toppings each time, finally deciding that this Almond Dutch Baby with Ricotta and Jam is my favorite mix of simplicity and YUM.

Why are Dutch Babies so fun? Because anything that grows that big and that quickly in the oven is fun to watch, plus it makes a different goofy shape every time. Okay, maybe I’m just a geek, but I love it. 😝

Almond Dutch Baby with Ricotta and Jam

An Almond Dutch Baby with Ricotta and Jam in a cast iron skillet ready to slice and serve.

What is a Dutch Baby Pancake?

Think of a Dutch Baby like a cross between a popover and a crepe. It’s essentially a giant skillet pancake made with a thin, eggy batter that puffs up with steam as it bakes. Once it’s removed from the oven it does deflate, but its unique shape, which is different every single time, remains. The baked pancake is light, more eggy, and less cake-like than traditional American pancakes. You can top your Dutch Baby with fruit, jam, syrup, honey, powdered sugar, nuts, or whatever you like!

Do I Have to Use a Cast Iron Skillet?

I’ll be honest, I haven’t tried making a Dutch Baby without a cast iron skillet simply because I know that nothing else gets quite as hot or transmits heat quite as well as cast iron, so I don’t want to chance it. The key to a big fluffy Dutch Baby is that sudden burst of heat when the batter hits the hot skillet and that is definitely best achieved with cast iron. So it might work with a different material, but it probably won’t work quite as well. If you do decide to stray from cast iron, make sure to preheat it with your oven to get it as hot as possible, and use something round, about 9 to 10-inches in diameter.

Almond Dutch Baby with Ricotta and Jam

This Almond Dutch Baby with Ricotta and Jam is an easy way to dress up a lazy weekend brunch at home. Customize the add-ins and toppings to fit your mood! 

  • 3 large eggs ($0.75)
  • 2/3 cup milk ($0.22)
  • 2/3 cup all-purpose flour ($0.07)
  • 1 Tbsp sugar ($0.06)
  • 1/4 tsp salt ($0.02)
  • 1/4 tsp almond extract ($0.07)
  • 1/4 tsp vanilla extract ($0.07)
  • 2 Tbsp sliced almonds ($0.22)
  • 2 Tbsp butter ($0.12)

Toppings

  • 1/2 cup ricotta ($0.45)
  • 1/2 Tbsp sugar ($0.03)
  • 1/4 cup jam (raspberry or your favorite flavor) ($0.03)
  1. Prepare the batter first, so it has some time to come up to room temperature. In a blender, combine the eggs, milk, flour, sugar, salt, almond extract and vanilla extract. Blend until completely smooth and no lumps remain. Let the batter sit at room temperature to warm.

  2. Place a 10-inch cast iron skillet in the oven and begin preheating to 425ºF. Let the skillet heat in the oven for an additional 10 minutes once the oven reaches the set temperature.

  3. Carefully remove the skillet from the oven and add the butter. Swirl the butter in the skillet and place it back in the oven for one minute. After one minute the butter should be beginning to brown. 

  4. Carefully remove the skillet from the oven again and spread the butter evenly across the bottom and up the sides of the skillet (I used a silicone brush for this). Pour the prepared batter into the hot skillet and sprinkle the sliced almonds over top.

  5. Return the hot skillet to the hot oven and bake for 20 minutes, or until it is golden brown and has puffed along the edges and in the center.

  6. While the Dutch baby is in the oven, combine the remaining 1/2 Tbsp of sugar with the ricotta. Once the Dutch baby has finished baking, either add a dollop of the sweetened ricotta to the whole pancake and top with jam for presentation, or slice the pancake into four pieces and add 2 Tbsp sweetened ricotta and 1 Tbsp jam to each piece.

One slice of Almond Dutch Baby with Ricotta and Jam being eaten.

Step by Step Photos

Prepared Dutch Baby batter in a blender

Make the batter for the Dutch baby first, so it has time to come up to room temperature. You’ll get better puffing that way. In a blender combine 3 large eggs, 2/3 cup milk, 2/3 cup all-purpose flour, 1 Tbsp sugar, 1/4 tsp salt, 1/4 tsp almond extract, and 1/4 tsp vanilla extract. Blend until completely smooth, then set it aside.

Melt Butter in Hot Skillet

Place a 10-inch cast iron skillet in your oven and begin preheating to 425ºF. Once the oven reaches 425, let the skillet continue to heat for about 10 minutes. You want the skillet to be SCREAMING hot. Once preheated, carefully remove the skillet from the oven and add 2 Tbsp butter. Swirl the butter in the skillet, then return it to the oven for 1 minute. After one minute the butter should be beginning to brown, so carefully remove the skillet from the oven again.

Pour Dutch Baby batter into hot skillet

Make sure the browned butter is spread over the entire surface of the skillet, and up the sides (I used a silicone brush). Pour the prepared batter into the hot skillet, then sprinkle 2 Tbsp sliced almonds over top. Return the skillet to the oven and bake for 20 minutes.

Sweetened Ricotta

While the Almond Dutch Baby is baking, combine 1/2 cup ricotta with 1/2 Tbsp sugar.

Baked Almond Dutch Baby Pancake

After 20 minutes the almond Dutch baby should be puffed up really high all around the edges, golden brown, and puffed in the center as well. Remove the Dutch baby from the oven. The pancake will immediately begin to deflate, but don’t worry, that’s normal.

Spread Ricotta on Almond Dutch Baby

You can add the sweetened ricotta directly to the whole Dutch baby for presentation, or slice it into four and add the ricotta and jam to each piece. Half of the fun of a Dutch baby is the presentation, so I prefer to add the ricotta and jam, then slice. 🙂

Almond Dutch Baby with Ricotta and Jam sliced and ready to serve

So much fun! And I promise, once you make one, you won’t be able to stop experimenting with flavors. You can even go savory! 

The post Almond Dutch Baby with Ricotta and Jam appeared first on Budget Bytes.