Happy Wednesday, friends!
It’s another edition of ON MY PLATE and this one might be my new fave!
If you’re following along today with my Day in the Life, then you saw that I made this for lunch yesterday {02.20.24}, but I didn’t just make it yesterday, I’ve been making it quite a bit. It’s my new favorite lunch at home…and I can typically pull it together in about five minutes.
I’ve snapped a few pics of it over the last week to share should you need an meal too.
Here it is…
Here it was yesterday:
Here it was on another day:
And then here it is again on yet another day:
(See, I clearly like it!)
So simple!
I have it down now to where I can really make it in about five minutes.
Here is what I do:
1: I put three pieces of turkey bacon in my skillet to crisp up.
2: While that’s happening, I scramble four eggs in a bowl and stir in a drizzle of olive oil and a pinch of both salt and pepper.
3: I remove my bacon from the skillet and, using my kitchen shears, snip the bacon into pieces right over my bowl. I also snip some green onions over my bowl too. I give it a stir and then pour this egg mixture back in the same skillet.
4: As my eggs are cooking up, I either remove half an avocado from my fridge (leftover from earlier that morning or the day before) or I slice a new avocado in half.
5: I scramble those eggs, add them to my plate along with my half an avocado a few blue corn tortilla chips and some sweet jalapeno peppers (Trader Joe’s is my favorite). That’s it! Lunch is ready!
Enjoy!
Elspeth says
That looks so flavorful, fun and healthy too! Thanks for sharing!
http://www.Elspethsdaybyday.com
Amy says
This is a great lunch idea! Trying this today – thanks!
Mix and Match Mama says
It’s so good!
Sheaffer says
I could eat that every day for sure. A lot of times I’ll scramble eggs with the pre-made pico de gallo I get with my Walmart delivery. Soooooo fresh and yummy!
Angela says
When I get on my fried egg kicks were I make it about 5 days a week😜, I’ll make three fried eggs seasoned w salt and pepper, then whip up a little avocado with lime, cilantro, and lots of red pepper flakes for the spice! (basically simple guac) and spread that over my three fried eggs. It’s so easy and good!
Jennifer says
What turkey bacon do you like to use? We need a new brand as the one we’ve used for years just isn’t the same anymore:(
Mix and Match Mama says
Butterball!
Chrissy M says
Love those TJ’s sweet jalapeños!!
Mix and Match Mama says
Me too!!!
Lois says
Tell me the trick for keeping the other half of your avocado good for the next day!!
Mix and Match Mama says
Saran Wrap! I wrap it up tight and pop it in the fridge. It stays green until the next day.
sandi says
I was going to ask the same question! We have to eat the whole thing since I can never keep them green the next day. That was the most impressive part of the post for me 🙂
Mix and Match Mama says
Just make sure the Saran Wrap is very tight around it, and you won’t have any problems.
Paige E says
This looks so good! I add a little cheese in mine and roll it up in a Siete almond flower tortilla. YUM
Mix and Match Mama says
Delish!!!
K.K. says
YUM!! This looks GREAT, Shay!
KC says
I now add a heaping spoonful or two of cottage cheese to my eggs for extra protein. It makes the eggs so creamy!
Jaren says
Just went to NYC and had something similar for breakfast at The Smith! It was so yummy. It was a layer of refried beans, layer of blue corn tortilla chips, layer of guac, topped with egg scramble with some cheese, and topped with a few pickled red onions. I LOVED It!!
Gina says
This meal reminds of me of the breakfast meal “migas”. It’s a popular tex mex egg scramble – have you ever tried that? Traditional migas call for frying up leftover corn tortillas so your version is a little different as you use chips!
Mix and Match Mama says
Oh yes, I love, love a migas!
Abby Larson says
Looks delicious! I love love love eggs, and have them for A LOT. Recently, I’ve started adding cauliflower rice to my egg scramble, and it’s such a great way to sneak in some extra veggies. I put the frozen cauliflower rice in the skillet with a handful of spinach and cook for a couple minutes, then I add my eggs and scramble. I serve in a bowl with 1/2 an avocado and a spoonful of salsa on top. I need to add some of those jalapeños. Delish, and perfect for breakfast or lunch. Or dinner! 🙂