Easy Breakfast Skillet Scrambled Egg Hash

Breakfast is easily one of my most favorite meals.  I am one of those people that could seriously have breakfast for each meal of the day!  While I would love nothing more than to gorge myself each day on the magic that is a huge stack of pancakes, fluffy scrambled eggs, and crispy bacon, I have to reserve that for more special occasions.  That doesn’t mean that I don’t enjoy my breakfast each morning.  In this post, I thought I would share with you a delicious scrambled egg hash I make EVERY morning.

I am by no means a super chef!  I didn’t even start cooking meals until I begin prep for my first bikini competition.  It has been a lot of trial and error and for the most part, I keep it pretty darn simple.  This breakfast is seriously delicious and super easy to make.  Best of all…it’s very macro friendly (of course!) and you can pretty much cater it to your own personal taste.

I pair this scrambled egg hash with a nice little stack of Kodiak Cakes buttermilk pancakes with a little bit of canola oil Land O’Lakes butter (yes, I measure out exactly 2 tsp because…tracking).  The pancakes add in the extra protein and carbs I want with my breakfast.  I also sprinkle a bit of Frank’s Red Hot on the eggs.  I mean…Frank’s Red Hot is life!  I seriously look forward to eating this every single morning!

Easy Scrambled Egg Hash

Allison Nelson

This super Easy Scrambled Egg Hash will give you a little something extra to look forward to in the morning. Enjoy this delicious macro friendly meal with your favorite oatmeal, pancakes, or eat it all by itself.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Breakfast

Servings 1 person

Calories 161 kcal

Ingredients

  

• 4 oz fresh zucchini cut however you like
• 1 oz onion chopped
• 1 oz mushrooms cut however you like
• ¾ cup Egg Whites
• ½ tsp garlic powder
• ½ tsp onion powder
• Dash of salt and pepper

Instructions

 

• Spray a skillet with cooking spray.   
• Add Onions, zucchini, and mushrooms and cook until soft.
• In a separate bowl, whisk together the egg whites, garlic powder, onion powder, salt, and pepper
• Once the vegetables are cooked add in egg mixture.
• Cook until egg whites are no longer runny. 
• Serve immediately. I like to season with some Frank's Red Hot to give it a little extra kick.

Notes

Feel free to substitute any of the vegetables but just remember to measure each out and track!

 

Macros (calculated with MyFitnessPal with the above ingredients)

Protein: 26g

Carbs: 11g

Fat: 1g

Keyword egghash, eggs, scrambledeggs

This breakfast is a staple in my diet now and I hope you enjoy it as much as I do.  Give this a try!  Let me know what you think and what veggies are your favorite to add to this yummy egg hash.

Xx

Allison