The breakfast scramble is a delicious, easy and fast way to get a yummy breakfast going. My husband Jeff is a PRO at making a killer scramble from whatever leftovers happen to be in the fridge ( his ‘Thanksgiving Scramble’ was especially good!). Today I have my personal favorite for you, the Tomato Basil Scramble. Yum!
2 Organic and Free Range Eggs
1/4 cup shredded RAW Cheddar Cheese
6 Cherry Tomatoes, each sliced in half
1 Tbsp fresh Basil , chopped
2 rashers of fully cooked Bacon.
1 Tbsp Grass-fed Butter
In a skillet on medium heat, melt the butter.
Meanwhile, crack the eggs into a little bowl and give them a good beating with a fork until totally combined.
Pour the eggs directly into the skilled with the melted butter, and then add in the rest of your ingredients right away ( just put them in there on top of the eggs).
Using a spatula, stir the eggs for about 3-5 minutes or until they look done to your liking.
Transfer to a bowl and eat up!