It’s Monday, yo! Which is a little less obnoxious than saying ‘Happy Monday!’, because I get that not everybody is a morning person. But believe me. If you had these Ham and Goat Cheese Scramble Bowls waiting for you in your fridge than your Monday morning may seem a little happier.
These bowls were born out of a brainstorming session I was having on how I can incorporate vegetables into literally everything I’m eating. See, at work I’m doing this challenge called ‘Eat the rainbow’, and while I WISH it had everything to do with consuming Skittles, it’s actually about trying to eat at least 3.5 servings of fruits and vegetables per day.
I knew that I wasn’t getting a good fruit intake, but I really thought I was eating enough veggies each day. Until this damn contest. I think after my first week I realized that I was getting closer to 2-2.5 servings per day, and it was time to step up my game. Alas, my brain constantly thinking ‘what can I make that I can add veggies too?’ every time I meal plan.
Also, since I’ve finally set my first weightloss goal, which is to lose 35 pounds by the time I leave for Ireland in mid-May, I’m setting my sites on lower carb bowl meals. Of course that doesn’t mean ‘no carbs’; I’ll still be eating quinoa, fruits, veggies, and other carbs. I do need energy after all and I don’t believe in a restrictive diet, but I’m just aiming to lower my carb intake a bit during this portion of my weightloss as I think it will work for me.
NOTE: I am not a doctor or a licensed nutritionist, I’m making the personal choice to go this route in my diet. But also then I get to eat delicious meals like my Low Carb Cheeseburger Chowder, so it’s definitely a win.
A scramble is the perfect bowl meal to incorporate any and all the vegetables you’d like. I chose to add ham to this scramble for extra protein to keep me fuller, but eggs do provide protein and you could keep this scramble vegetarian if you wanted.
The key to this scramble really is cooking it. Low and slow is the name of the game. None of that high heat with your eggs getting brown on the side business. While I prefer my scrambled eggs more of the creamier/less cooked side, you can still cook your eggs until they’re well done when on low and slow. They’ll taste so much better, I promise!
In addition to low and slow, the addition of milk helps keep the eggs fluffy, so using these two tips you’ll find that you’re always making the best scrambles. Eggs are not a race, they’re a marathon. This is still a 30 minute (or under!) meal, but if you need to run out of the door quickly then either have these pre-made or toast a bagel.
Finally, the goat cheese is to die for. I mean, insert that emoji with the hearts for eyes icon right here. When you’re cooking those eggs low and slow you’ll find the goat cheese melts seamlessly into the fluffy eggs, and if you’re like me you’ll feel like you should be dressed much better than sweatpants and a messy bun while eating them.
Tell me, what are your favorite meats, veggies and cheeses to put into your eggs?
Yields 2 bowls
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 1/2 c. diced ham
- 4 oz. goat cheese
- 8 eggs
- 4 tbsp. unsweetened almond milk
- 1/4 c. sharp cheddar, shredded
- 8 asparagus stalks, cut into 1" long pieces
- XX oz. roasted red peppers, drained and rinsed
- Garlic powder
- In a large bowl whisk the eggs together, breaking up the yolks. Whisk in the almond milk until combined.
- Add the ham, asparagus sharp cheddar, and roasted red peppers. Season with salt, pepper and garlic powder and stir to combine.
- Spray a large skillet with non-stick spray and add the egg and ham mixture.
- Break the log of goat cheese into the egg and ham mixture.
- Turn the heat on medium-low heat and let the mixture slowly cook, stirring and scrambling every 1-2 minutes.
- Cook for approximately XX minutes or until the scramble is light and fluffy and the goat cheese is melted throughout.
- Divide between two bowls and enjoy!