Eating eggs for breakfast is nothing new to me. I love eggs for breakfast and I’ve written about one of my favorite ways to eat eggs for breakfast before, and so here’s another one of my favorite ways that I make eggs for myself in the mornings. It’s super easy and so good too. Ashley just recently posted how she makes this in 3 minutes. I’ll admit mine takes longer, because we don’t have a microwave.
Remember the big ole bag of spinach that I recently bought? Well I’m putting that to good use in the mornings with breakfast.
First I start out by putting a bit of coconut oil in my sauté pan and adding three big handfuls of spinach to the pan. It seems like a lot and it might be overflowing, but honestly you want a lot in there because it shrinks down a lot.
Then you begin to sauté it and it gets a lot smaller. I told you that you would need a lot of spinach!
Throw your spinach in a bowl and wait for the rest. Then I scramble up 2 eggs and 1 egg white in the same pan after I added a bit more coconut oil. While that’s scrambling I cut up some avocado and will use about 1/4 of it. Add the scrambled eggs on top of your sautéed spinach and the avocado on top of that. A little pepper and garlic salt and it’s a fabulous breakfast!
I also have 1-2 cups of coffee a day and I must admit to you all that I know this slow carb challenge has no dairy, but I finished off my creamer today and so now I officially have no dairy and I’m back to my regular creamer of almond milk. Although I recently bought coconut milk to try, but I’m scared I won’t like it because I don’t like coconut. I have no idea why I bought it because almond milk works perfect, but I thought I would give it a try!