A colorful veggie egg breakfast is just the ticket to beginning the day feeling strong and satisfied until your next meal. Use our exact recipe below or use the veggies you already have in your fridge to create a delicious keto vegetarian breakfast that you can enjoy with loved ones or have on hand for a few days during the week!
Prep Time: 10 minutes
Cooking Time: 25 minutes
2 tablespoons ghee or butter
½ red bell pepper, chopped
½ yellow bell pepper, chopped
2 cups broccoli florets, chopped
2 cups baby spinach
1 teaspoon sea salt
½ teaspoon black pepper
Preheat oven to 350 degrees Fahrenheit.
Heat ghee or butter in a cast-iron skillet on the stove set to medium-low heat.
Sauté the bell peppers and broccoli until they begin to soften and brown, about 5 minutes. Add the baby spinach and turn off the heat.
Crack eggs in a bowl and whisk well. Pour into the cast-iron skillet and stir together eggs cover the veggies.
Bake in the oven until the eggs have set, about 20 minutes.
Remove from the oven and allow to cool a few minutes before serving, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 2