Scrambled eggs are a quick and easy way to get a warm breakfast on the table.  They are also a wonderful way to get a few extra servings of veggies into your families diets.  I like to get all the vegetables chopped and cooked the night before, or even a few days before, to help everything run smoothly in the morning.

Another trick I have is to store single servings of the vegetables in zip lock bags.  In the mornings, my family can just grab an egg and a bag, throw it all together, cook it, and have warm nutritious meal in minutes.

What You Need:

Olive Oil

1 Sliced Zucchini

1 Cup Sliced Mushrooms

Salt and Pepper

4 Cooked Sausage Links, Sliced

8 Eggs

What To Do:

Heat about a tablespoon of olive oil in a pan over high heat.  Add the zucchini and mushrooms to the pan and 2015-11-11 09.05.53 sprinkle with salt and pepper. Turn the heat down and continue to heat until the vegetables have given off some of their moisture and are slightly soft. ( At this point the vegetables and sausage can be divided into sip lock bags for future use.)   Add the sausage and heat through.  Remove the sausage and vegetables from the pan and set aside.  Add a teaspoon of olive oil to the pan and heat.  Pour the eggs into the center of the pan and let sit for a minute.  Stir the eggs, pulling the side of the eggs to the middle of the pan.  Once the eggs are almost set, stir in the vegetables and sausage, and cook until the eggs are set.  Sprinkle with salt and pepper.