This recipe just came to me this morning while I was out in my garden picking broccoli. I am so in love with fresh broccoli, there is nothing like it. If you ever get the chance to grow your own do it or pick some up at your local farmers market.
For all of the recipes that I post on this blog I only use FRESH fruits and veggies. You can absolutely use frozen if you like, but when you can use fresh, because fresh is always best. We also use farm fresh eggs, we stopped buying eggs from the grocery store about three years ago and for a couple of reasons, one they taste so much better, you know where they come from, it helps support local farmers and you can read more about it here. Let’s get cooking…..
1/2 TBS Kerrygold Butter, Coconut Oil or Ghee
1 Small Garlic Clove
1/2 cup Fresh Broccoli
1/2 cup Chopped Zucchini
1/2 cup Crimini Mushrooms
1 Chicken and Apple Sausage from Aidelles cut into cubes
2 Farm Fresh Eggs cooked the way you like them
Heat up a medium sized skillet, once heated add the butter or your favorite oil. I start off with the broccoli it is the veggie that takes the longest to cook, then I add the zucchini and then the mushrooms. I set the veggies aside into a bowl and then in the same pan I brown up the sausage, it is already cooked but I like to get a little color and crunchy texture on the sausage. Add the veggies back into the pan when the sausage is to your liking and toss together. Pour mixture back into that same bowl you had your veggies in (no need to dirty another dish) and then cook your two eggs in that same pan (again no need to dirty another pan, less dishes to wash later = winning) . I like mine over medium, and my honey likes his scrambled, both ways are delicious
Please post in the comments below if you try the recipe and what are your favorite quick and easy breakfast recipes?
Love to you all, Krista