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Egg Veggie Scramble, Bacon & Plantain Pancakes

Egg Veggie Scramble, Bacon & Plantain Pancakes

AuthorJim BrownPrep Time20 minsCook Time20 minsTotal Time40 mins

For me, breakfast denotes a type of food, not necessarily when I eat it. Scrambled eggs with lots of veggies, bacon and delicious plantain pancakes that are loaded with fresh blueberries, pecans and flaked coconut are tasty whenever you eat them!

Kitchen Essentials

  • Blender
  • Couple of non-stick skillets

Prep

No prep needed. 

Ingredients

 10 Large Eggs- For the Scramble- More Needed for the Pancakes
 1 Shallot- Minced
 1 cup Mushrooms- Sliced. (I like shiitakes but any mushroom is fine)
 Large Handful or Two of Fresh Baby Spinach/ Baby Kale Mix- Prewashed
 ½ Red Bell Pepper- Diced
 2 oz Goat's Milk Cheese
 Salt, Pepper and Any Spices You Want to Add to the Eggs. I Added Turmeric to These.
 1 tbsp Butter- Bonus Points for Grass Fed Butter (Kerrygold)
 ½ Avocado- Sliced for Topping Eggs
 Handful of Chopped Cilantro
 1 Package of Thick Cut Uncured Bacon
 Pancakes
 4 Large Eggs
 3 tbsp Coconut Oil- Melted
 2 Green Plantains- (You need green plantains- the ripe ones aren't starchy enough)
 1 Generous Pinch of Salt
 ½ tsp Baking Soda
 ½ tsp Baking Powder
 2 tsp Vanilla Extract
 ½ cup Chopped Pecans
 ½ cup Flaked Unsweetened Coconut
 1 cup Fresh Blueberries
 Maple Syrup
1

Preheat the oven to 420 and line two rimmed baking sheets with heavy duty aluminum foil. Put the bacon on the baking sheets in a single layer. Bacon will take 25-35 minutes to cook. When done to desired level- put bacon on paper towel lined plates

2

Peel the green plantains and put them in the blender along with 4 eggs, 1/2 tsp baking powder, 1/2 tsp baking soda, generous pinch of salt, 2 tsp vanilla extract, 3 tbsp of melted coconut oil. Blend all of this together and pour into a bowl or large measuring cup.

3

Stir in chopped pecans, flaked or grated unsweetened coconut and fresh blueberries to the batter.

4

When the bacon is done, remove it from the oven and turn off the oven, but put a rimmed baking sheet in the oven. You'll use this to keep the pancakes warm.

5

Do the pancake thing. I make sure that I get them browned on both sides, but I let them finish cooking in the warm oven. I've recently started using a cast iron griddle and now prefer it over the non-stick griddle it replaced.

6

Add a small amount of cooking fat- bacon grease, coconut oil, or avocado oil to a non-stick skillet over medium-high heat. When it comes up to temp, add the shallots and stir or saute for a couple of minutes and then add the bell pepper and the mushrooms. I add salt and pepper as I add ingredients.

7

I let the mushrooms begin to brown just a little and then I add the mixed greens. I always try to keep a bag of these handy because they make it easy to add something green to my meals. I'll also add Turmeric or any other spices that I'm going to add at this point.

8

Add the goats milk cheese, the cilantro and the eggs and stir to combine. Add the butter and continue to stir until eggs reach your desired level of doneness.
Salt and Pepper to taste and top with avocado slices.

Ingredients

 10 Large Eggs- For the Scramble- More Needed for the Pancakes
 1 Shallot- Minced
 1 cup Mushrooms- Sliced. (I like shiitakes but any mushroom is fine)
 Large Handful or Two of Fresh Baby Spinach/ Baby Kale Mix- Prewashed
 ½ Red Bell Pepper- Diced
 2 oz Goat's Milk Cheese
 Salt, Pepper and Any Spices You Want to Add to the Eggs. I Added Turmeric to These.
 1 tbsp Butter- Bonus Points for Grass Fed Butter (Kerrygold)
 ½ Avocado- Sliced for Topping Eggs
 Handful of Chopped Cilantro
 1 Package of Thick Cut Uncured Bacon
 Pancakes
 4 Large Eggs
 3 tbsp Coconut Oil- Melted
 2 Green Plantains- (You need green plantains- the ripe ones aren't starchy enough)
 1 Generous Pinch of Salt
 ½ tsp Baking Soda
 ½ tsp Baking Powder
 2 tsp Vanilla Extract
 ½ cup Chopped Pecans
 ½ cup Flaked Unsweetened Coconut
 1 cup Fresh Blueberries
 Maple Syrup

Directions

1

Preheat the oven to 420 and line two rimmed baking sheets with heavy duty aluminum foil. Put the bacon on the baking sheets in a single layer. Bacon will take 25-35 minutes to cook. When done to desired level- put bacon on paper towel lined plates

2

Peel the green plantains and put them in the blender along with 4 eggs, 1/2 tsp baking powder, 1/2 tsp baking soda, generous pinch of salt, 2 tsp vanilla extract, 3 tbsp of melted coconut oil. Blend all of this together and pour into a bowl or large measuring cup.

3

Stir in chopped pecans, flaked or grated unsweetened coconut and fresh blueberries to the batter.

4

When the bacon is done, remove it from the oven and turn off the oven, but put a rimmed baking sheet in the oven. You'll use this to keep the pancakes warm.

5

Do the pancake thing. I make sure that I get them browned on both sides, but I let them finish cooking in the warm oven. I've recently started using a cast iron griddle and now prefer it over the non-stick griddle it replaced.

6

Add a small amount of cooking fat- bacon grease, coconut oil, or avocado oil to a non-stick skillet over medium-high heat. When it comes up to temp, add the shallots and stir or saute for a couple of minutes and then add the bell pepper and the mushrooms. I add salt and pepper as I add ingredients.

7

I let the mushrooms begin to brown just a little and then I add the mixed greens. I always try to keep a bag of these handy because they make it easy to add something green to my meals. I'll also add Turmeric or any other spices that I'm going to add at this point.

8

Add the goats milk cheese, the cilantro and the eggs and stir to combine. Add the butter and continue to stir until eggs reach your desired level of doneness.
Salt and Pepper to taste and top with avocado slices.

Egg Veggie Scramble, Bacon & Plantain Pancakes
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