Breakfast

Bulk Scrambled Eggs is for Breakfast.

Bulk Scrambled Eggs takes 5 minutes to prepare.

Bulk Scrambled Eggs takes 15 minutes to cook.

Bulk Scrambled Eggs makes 6 servings.

The ingredients for Bulk Scrambled Eggs are:

2 cup Egg Beaters Southwestern
3 serving Ham John Morrell Diced 96% FF 2 oz.
1 spear (about 5" long) Broccoli, fresh
.5 cup Kraft Shredded 2% Mexican Four Cheese blend
1 tbsp "LouAna" Pure Coconut Oil
.25 cup Beans - Bush's Black Beans Reduced Sodium
.5 serving Corn, canned, Kroger sweet golden corn (1/2 cup serving)
(Beans and corn were both drained and rinsed, then mixed together for other recipes. A 1/2 cup scoop of the mix was added to egg mix)

Here is how you make Bulk Scrambled Eggs:

Cut broccoli into small pieces. Heat coconut oil and add broccoli. Mix until broccoli looks coated and starts to get soft. Add ham and mix. Add egg beaters and stir occasionally so it doesnt burn. Add cheese before eggs get solid. Once eggs start to get solid, add beans and corn. Let cool and put in container to be portioned out daily for breakfast. Heat about 30 seconds to a minute.Serving Size:?Makes about 6 servings

The nutritional information for Bulk Scrambled Eggs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 138.5

• Total Fat: 5.1 g
• Cholesterol: 20.0 mg
• Sodium: 719.7 mg
• Total Carbs: 6.4 g
• Dietary Fiber: 0.8 g
• Protein: 15.4 g