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Weekday Breakfasts {Recipe: Protein Packed Breakfast Scramble}

It’s that time of year again… the time where if you’ll look back over my blogging history, you’ll notice a little dip in emotion in August. I seem to enter a sort of depressed stuporish state of mind.

Why oh why does August seem to come out of nowhere, each and every year? Seems like I just sat down to create our Summer of Fun Bucket List yesterday and here we are now in August! In a little over 2 weeks my kids will be heading back to school. I know a lot of you are ready, but I’m not. I never am. I would keep summer going all year long if I could. They drive me crazy sometimes, but I really do love having my kids home with me. I appreciate the less structured, less harried, fun loving days of summertime.

I hope you all will bear with me over the next couple of weeks if Dine & Dish doesn’t get the attention it deserves. We have about 893,000 really fun things to mark off our summer list that we still haven’t done. I hope to get at least 892,000 of those things accomplished before school starts.

In the meantime, I have some fun giveaways, tasty recipes and cool pictures to share with you over the next week or so. Starting with this recipe I was asked to create with Land O’ Lakes and their Olive Oil and Sea Salt butter. I for one love this stuff just spread on a loaf of French bread, but have now discovered how tasty it is to cook with too!

I simply added Land O Lakes Olive Oil and Sea Salt butter to one of my favorite breakfasts… eggs with beans! Protein packed, filling, and bursting with flavor, this is one breakfast recipe that will get you through your summer of fun bucket list without fail!

Protein Packed Egg and Black Bean Breakfast Scramble

Protein Packed Egg and Black Bean Breakfast Scramble

Ingredients

  • 2 1/2 tablespoons Land O Lakes Olive Oil and Sea Salt Butter
  • 1/3 cup yellow onion, diced
  • 6 eggs
  • 4 tablespoons heavy whipping cream
  • 1 can (15 oz) Bush's Black Beans , drained and rinsed
  • 1 small roma tomato, chopped
  • 1/4 cup Swiss cheese, shredded

Instructions

  1. Heat a large skillet over medium low heat.
  2. Add the Land O Lakes Olive Oil and Sea Salt Butter to the skillet and stir until melted.
  3. Add diced yellow onions, and cook until tender.
  4. Meanwhile whip together the eggs and heavy whipping cream. Once completely mixed, add to the skillet. Cook over medium low heat, stirring continuously, until scrambled and cooked through.
  5. Add the can of Black Beans and the roma tomato. Cook on low for 4 minutes, stirring, until heated through.
  6. Remove from heat and top with shredded Swiss cheese. Serve warm.
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This is a sponsored post on behalf of Land O Lakes. I was asked to create a recipe for them and was compensated for my time and ingredients.

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Comments

  1. Kristen, My family loves anything with black beans. This looks amazing. Hope you are having a great Summer! xoxox, Sheila

  2. I am with you sister! August comes way fast!!! Thanks for this great recipe!! :)

  3. Oh my goodness — I want to be at YOUR house for breakfast! This looks like such a wonderful way to begin the day. :)

    Best wishes finishing up your summer bucket list before school starts. Where did the summer go?!?

  4. THAT needs to scramble all up in my mouth.

  5. Looks delish!!! I’m only giving my girls up to school a few mornings a week and I’m also sad about back-to-school. I will be pathetic when they go full time!

    Have a great finish to your summer!

  6. This looks like a protein- and fiber-rich breakfast! Love the black beans and can only imagine how filling this dish truly is.

  7. This looks and sounds perfect for my mid week I want eggs breakfast. And I do hope you get a chance to mark all of your fun summer things to do off of your list. I know we all understand that list needs check marks, and we can wait for you!

  8. You totally put my feelings about summer and back-to-school into words! :) On our way home from vacation last weekend my husband kept saying, well that’s then end of summer & I told him no way that’s glass 1/2 full thinking – there are 2 and 1/2 weeks left and we have to make the most of it!! It really is interesting to listen to so many people I know with down to the minute countdowns to school and I really feel exactly the opposite…just like you said there are plenty of times they are driving me nuts but having them and all their energy here, with me all day, everyday is a blessing and a joy I know I will always be thankful to have. Have enjoyed keeping up with you online this summer and hope when 2/3 and 3/4 of our respective children are otherwise occupied this fall that we can catch up in person! :)

  9. I could see this happening for supper too! Such a hearty meal, but healthy too.

  10. It looks great
    Andreja

  11. Even my hubs who isn’t the biggest bean fan would go nuts for this one – it looks great! All that melty cheese, mmmm!

  12. I totally feel and understand your August emotions. I felt myself going to that sad place yesterday. But, as Summer would say, “I turned my frown upside down” and realized that I have to embrace these last few weeks and soak up every last second.

    And, this breakfast look awesome!!

  13. This looks AMAZING!!!!

  14. This looks so yummy and delicious. I think I can eat a lot of this right now.

  15. Finally had a chance to come back to see this post – what a perfect breakfast! My son really needs to branch out with his breakfasts, but just picky, picky, picky. And I hear you about August – we didn’t do anything this summer it seems like and now I already have school parents’ association stuff that needs to be done this week which means the end is clearly in sight. :(

  16. August hit me so darn hard this year! My poor blig!! ;)

Trackbacks

  1. [...] in 5 minutes flat.  When I was deciding what to make, I remembered that sweet Kristen had posted a breakfast scramble recipe a few weeks ago.  I made one for my family that very weekend, and they loved it.  When I [...]

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