When you need to plan ahead, this make ahead egg scramble is perfect. Getting all the vegetables chopped ahead of time really helps. You can also go ahead and mix it all together. Then you can just cook it quickly.

Make Ahead Egg Scramble

I’m tired of eating out – oh am I tired of this.  Yes, I could cook in my kitchen, but did you not see the statement above?  My entire kitchen is spread across our dining room table.  

And everything is stacked on top of each other.  It’s hard enough to get a glass or a plate – let alone some kind of spice to cook with.  It’s frustrating and I am so ready for this to be over.

Make Ahead Egg Scramble

Eating out is costly.  Not only does it cost money, but it also costs me my confidence in the kitchen.  

I had so much momentum in the kitchen before we started our renovation and now that I can’t cook anything, I can’t remember what that momentum felt like.  

I grasp at it, but I can’t find it.  I reach out, but there is nothing there to touch…and there goes that momentum and confidence.  Will I ever find it again and get it back?  I can’t answer that, unfortunately…at least not yet.

Make Ahead Egg Scramble

Eating out is also not so good on my waistline.  I know that this is a Weight Watchers blog, and it still is…but right now, it’s hard to write about Weight Watcher friendly recipes when I’m not cooking.

Another great make ahead breakfast is the overnight oats recipe.

So please hang tight with me and I will be back to a normal schedule once I have a kitchen back.  This is torture and much worse than I originally thought!

Make Ahead Egg Scramble

To make this make ahead egg scramble:

  1. In a medium sized bowl, beat the eggs and set aside.

  2. Heat a large non-stick skillet with oil on medium-low heat. Once the pan is ready, cook the peppers and onion until the onion is translucent, about 5-8 minutes.

  3. Once the veggies are cooked and soft, add the eggs and cook until the eggs are to your desired liking.  Fold in the cheese and keep on the heat until it’s melted. Add salt and pepper to taste. Serve immediately.

Make Ahead Egg Scramble

Make Ahead Egg Scramble

Dash of Herbs
This recipe is 2 SmartPoints per serving, 1/4 of the total egg mixture.
4 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Cuisine Breakfast
Servings 4 servings
Calories 168 kcal

Ingredients

  • 8 eggs
  • 1/2 small red pepper chopped
  • 1/2 medium green pepper chopped
  • 1/2 medium yellow pepper chopped
  • 1/2 cup reduced fat cheddar cheese shredded
  • 1/2 cup mushrooms chopped
  • 1/2 medium onion chopped
  • salt and pepper to taste

Instructions
 

  • In a medium sized bowl, beat the eggs and set aside.
  • Heat a large non-stick skillet with oil on medium-low heat. Once the pan is ready, cook the peppers and onion until the onion is tranlucent, about 5-8 minutes.
  • Once the veggies are cooked and soft, add the eggs and cook until the eggs are to your desired liking.  Fold in the cheese and keep on the heat until it's melted. Add salt and pepper to taste.
  • Serve immediately.

Notes

To make this ahead of time:
Chop up all the veggies the night before. Keep them in your refrigerator until you are ready to make this. Then cook the veggies and add the eggs. Serve immediately.

Nutrition

Calories: 168kcalCarbohydrates: 5gProtein: 15gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 330mgSodium: 214mgPotassium: 266mgFiber: 1gSugar: 2gVitamin A: 879IUVitamin C: 52mgCalcium: 115mgIron: 2mg
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

15 Comments

  1. I would highly recommend waiting until you have moved out. We are dying over here! But, it’s coming to an end…carpet gets installed tomorrow and then we are done with our reno. Then the fun part begins – staging the house to get put on the market.

  2. I honestly think we will wait until we move out. We need to replace our kitchen floor, too, so it makes more sense to make. We had a backsplash and microwave hood and our kitchen painted last year… and it took forever. I hated not having access to my kitchen for two weeks! Thinking of you! It will be great once it’s over.

  3. Oh man…I wish you the best on getting your house painted. I WISH we could have done it after we sold our house because it would have been so much easier. But sadly, we couldn’t do that. Good luck getting your place painted…ours has taken much longer than we thought it might…but we are getting other stuff done as well at the same time. It’s crazy over here!

  4. It’s been rough, but it’s going to be worth it. I totally agree that you might go insane (because I am right there with you…on my wits end). And it is SO easy to make. I definitely want you to try it and throw whatever you want into it.

  5. I loved going through stuff and purging. I just wish the chaos was gone. It’s been rough, but it’s almost done! I can’t wait to get things back in the kitchen since our cabinets were finally done today.

  6. I love how easy this recipe is to make and how you basically use everything you already have in your fridge. I almost always have a few peppers left over and I hate to throw those out.

  7. We are going through something similar- we are ready to move but want to rent our house out, meaning we have a ton of work to do. We’re getting ready to have the entire house painted. This is a great recipe and I’m so excited about the giveaway!

  8. I’m in the process of gathering recipes for when baby comes along, so this is the perfect recipe to add to my collection! ps. moving may be chaotic, but doesn’t it feel good to be able to go through everything and purge?!

  9. I love throwing leftover veggies in to eggs with some cheese – different flavor every time! I’ll have to try this combo.

    Moving is so stressful but it’s all worth it in the end!

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