Breakfast of Champions: Eggs, Veggies & Avocado

by Natalie on January 9, 2014



You’ve probably heard me say it before, but I am going to say it again. Beginning a healthy breakfast routine is the easiest and most effective way to improve your health & lose weight.

If you’re thinking this sounds too lofty or are skeptical, here are some reasons why:

  1. Breakfast is the meal that you are almost always guaranteed to be at home. This means that with a few extra minutes, you can always make it happen. With dinner and lunch, it is way easier to stray from healthy habits because many variables can get in your way (forgot to pack lunch, dinner with clients or colleagues, interoffice treats, boss invites you out to lunch, etc….)
  2. Once you begin your day with a healthy meal, you are WAY more likely to follow healthy behaviors the rest of the day. This has to do with human psychology and behavior. It’s like a domino effect.
  3. Breakfast is easy to prepare.
  4. Eating a healthy breakfast allows you to “up” your nutrient quota. If you skip breakfast, you lose an opportunity to fuel your body with good nutrition. It is difficult to meet your nutritional needs if you only eat 2 meals per day.

My husband and I LOVE this breakfast. I know it may sound weird to start your day with veggies, but trust me, they go great with eggs, and you will feel amazing knowing that you’ve already had a serving of veg for the day. If you are someone who finds it difficult to eat enough veggies, this is a great way to squeeze more in.

This breakfast is very customizable too. I like to have it with some healthy carbs: fresh fruit, whole grain toast, or black beans. My husband eats more eggs and does not include any carbs.

Eggs, Veggies & Avocado Breakfast

serves 2

What you need:

  • 4 eggs, we use pasture raised eggs. Use more or less eggs depending on what you want. My husband usually eats 3. I usually eat 1.
  • butter or oil for cooking your eggs.
  • about 2 cups frozen broccoli or cauliflower, we often use a medley of carrots, broccoli and cauliflower.
  • 1 avocado. Again, use more or less depending on what you prefer. My husband usually eat 1/2 and I usually eat 1/4th.


  1. Pour an inch of filtered water into the bottom of a saucepan. Cover and bring to a boil. Add frozen veggies, cover and steam for 6 minutes. When done, drain off water and set aside.
  2. While veggies are cooking, scramble your eggs. We cook our eggs in butter from grass-fed cows. But you can also use olive oil or coconut oil.
  3. Plate your eggs with avocado, and veggies. Add salt and pepper to taste.
  4. Serve with 1 piece whole grain toast (I love Food For Life brand), 1 cup fresh fruit, or 1/2 cup black beans.





Heather February 5, 2014 at 10:18 am

This post inspired me to swap oatmeal/cereal for eggs 1-2x per week (time permitting), keeps me full longer and I get some veggies in the AM. Thanks!

Natalie February 9, 2014 at 8:06 pm

Awesome! I am glad to hear it’s working out well:)

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