Spicy Paleo Egg Breakfast with Avocado
This spicy Paleo scrambled eggs with avocado breakfast recipe is a perfect breakfast for a celebratory brunch, a relaxing morning while camping, or a busy morning meal before a big day of traveling.
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1 small yellow onion, diced
- 6 eggs
- ¼ cup almond milk
- 1 tsp dried cumin
- 1 tsp dried garlic
- ½ tsp salt
- dash ground red pepper
- ½ avocado, peeled and sliced
Instructions
- Heat the olive oil in a pan on med-high heat in a medium size skillet.
- Add the diced peppers and onions and cook until soft (about 5 minutes).
- Meanwhile use a small bowl and whisk or fork to whisk the eggs with milk.
- Add the cumin, garlic, salt, and red pepper to the egg mixture.
- Once the peppers are cooked, add the egg mixture and begin cooking, using a spatula to regularly turn the eggs and bring the eggs to the middle of the pan regularly to prevent burning on the sides of the pan. Cook until eggs are fully cooked.
- Peel and slice the avocado and place over the eggs before serving.
Notes
*You can omit the peppers or onions if you'd rather not use them. I like to put peppers and onions in my omelets, and I guess I see this as sort of a scrambled omelet.
*Multiply the recipe for a celebratory brunch for a large crowd. A large pan could probably hold x1.5 the ingredients in this recipe (so nine eggs, etc).