Quick and Easy Bell Pepper Egg Scramble with Creamy Plant Based Queso

Once I started working full-time, I’ve had to get pretty creative with my meals. Breakfast is probably the most challenging because whatever I eat, I have to bring with me to eat at my desk since I’m not exactly hungry at 5:30am…I tried smoothies for a while but that got old, then oatmeal, but both always left me unsatisfied afterwards. Eventually, I went back to my OG breakfast: bell pepper scramble + a side of banana & PB toast. I used to eat this every single day for three years back in highschool/college. It’s the perfect balance of sweet and savory and it keeps me full until lunch. I’ve got it down to an art now; I dice the bell peppers up ahead of time so that in the morning all I have to do is cook them with the eggs, then I transfer it to tupperware and heat it up once I get hungry at work. I also make my toast at work to eat along side it (yes, i did bring a toaster into the office just for this).

When i’m feeling a little spunky, I like to add cilantro and Good Foods Plant Based Queso Dip for extra oomph. It brings this breakfast to a whole other level with spices, such as cayenne and cumin, and flavors from nutritional yeast and red onions. It’s good with pretty anything. I love to make air fried potatoes to dip into it or combine it with pasta for a vegan mac and cheese. I can usually find it at Target, along with all of their other plant based dips and guacs.

Ingredients:

• 2 eggs, whisked
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• avocado oil spray
• 1-2 tbs Good Foods Plant Based Queso Dip
• Cilantro for topping
• Avocado

Instructions:

1. Heat avocado oil in a non-stick skillet on medium heat, add the diced bell peppers and saute until very tender (about 5 minutes).
2. In a bowl, whisk the two eggs then pour into the skillet with the peppers. Immediately, turn the fire off and begin pushing the outer edges of the eggs towards the center using a rubber spatula, gently folding the cooked portions over the top. Once the eggs are about 80% cooked, remove the pan from the heat and let rest a minute or so.
3. Assemble your plate with the eggs, cilantro and avocado, then drizzle the queso on top. I like to serve this with toast or breakfast potatoes for a complete breakfast.