Breakfast for me goes in phases. I’m a creature of habit, so I spend months eating the same thing over and over every morning. Then one day, I’ll get bored and switch it up. This is one the breakfasts in my rotation. Feel free to add and subtract any ingredients you want – get as creative as you want!

One note: My philosophy on recipes and cooking in general is that it should take as little time as possible while providing you with the most nutrition and flavor possible. Therefore, I’ll often say things like, “Don’t waste time making the chopped veggies look perfect,” and have you skip the whole scrambling the eggs in a separate bowl before you pour them in the pan. These things take extra time, and I for one have other things to do with my time than scramble eggs in a separate bowl and then have to wash that separate bowl.

A good diet is paramount to a good health and an awesome life, so I hope this helps you make time for that AND the other important things in your life :)

Here’s one of my favorite breakfast recipes.

Quick Veggie Bacon Scramble

(15 min total prep/cook time, feeds one hungry person)


  • 2 Jumbo Pasture-Raised Eggs
  • 1 Tbs Organic Coconut Oil
  • 2 Slices Organic Bacon
  • 3/4 C Sliced Shiitake Mushrooms
  • 1 C. Chopped Organic Kale
  • 1/3 C Diced Organic Jicama
  • 1 Pinch Sea Salt


  1. Put bacon in toaster oven, oven, or in a pan on medium heat to cook for about 10 min while everything else is being prepped/cooked.
  2. Place large sauté pan on medium heat (medium-low with a non non-stick pan) with 1 tbs coconut oil in it.
  3. Chop or dice kale, mushrooms, jicama on large cutting board. (Do not make them perfect. You’re racing to get these things chopped before the oil in the pan burns.) Line ’em up on the board and toss them in with the now hot oil in pan. Spread the veggies out and cover pan for about 3 min.
  4. Keep stirring them until they’re softer but still colorful (about 3 more minutes). Add pinch of salt.
  5. Add eggs – just crack them into the pan. Break yolks with your spatula and mix them up with veggies evenly. Let it all cook for about 1 minute. Stir for about 2 – 3 more minutes until everything is evenly cooked (eggs should no longer be runny). Take out your bacon, cut it up and add to the egg mixture.

This breakfast recipe is packed with protein (about 19gm), good fats (eggs, coconut oil & organic meat fats) and complex carbs (veggies). You could add a few blueberries or other fruit for that little bit of sweet we all love in the morning. If you’re not a coconut oil fan, substitute with olive oil.