I usually get a little bit more carb-y with my breakfasts on the weekend… That’s what the weekends for right? I know I started a little early, since technically the weekend isn’t until AFTER work, but it was still only 240 calories! 

Add a little non-fat greek yogurt and salsa and you’ve got the best breakfast quesadilla for 240 calories around!

If you don’t already know, eggs are EVERYTHING when it comes to weight loss and staying healthy. They are high in protein, filling, can be used in a million different ways to keep your meals exciting and delicious. Here are some of the wonderful things to know about eggs…

 
Now that we know how good eggs are for you, you will understand why we eat them probably 5 days a week in my house for breakfast. I buy ReddiEgg from Trader Joe’s, which is 99% egg whites, and super easy and fast. I combine them with all types of meats and veggies, and sometimes throw it on top of some whole wheat toast. And if you do it right, not only is this breakfast filling, but also super low cal!

When you are at the grocery store, try to think of yummy flavor combinations that could enhance your eggs. Trader Joe’s has a really great selection of fully cooked chicken sausages that my fiancè really likes added to his eggs. I almost always use onion and some kind of cheese in mine. I always keep chopped up onions in the fridge so that this process is even quicker in the morning before work. Another tip is keeping a measuring cup in your grated cheese so that you know exactly how much you are using **We must stay accountable**

So here is an Emi Scramble that I made a few weeks back (yes, that’s what we call them :)

I always start with the onions, meat and any other veggies in the pan first with some coconut oil. That way, they get a nice sear on them and it allows the onions to cook a little so they aren’t raw. I usually put the onions in first, then add the other stuff, then sauté them all together.

See nice and yummy!

Then I add the eggs over the top. Whether you’re using some kind of egg beaters, or actual eggs, always break them into a bowl first and beat and season them.

I cook that a bit, and scramble it around with my spatula, then I add the cheese. 

Depending on how you like your eggs, you can cook it to whatever degree you want. I like some of the cheese to form a crust and make sure it’s all melted.

Tada! An Emi scramble. How good does that look?

This one was for Seth, so It had more cheese and meat than I normally have in mine. I like to keep mine under 200 calories if I can help it. If you keep everything prepped in your fridge, you can have a restaurant style breakfast in less than 10 minutes!