Breakfast: Vegan Egg Scramble

2 level unpacked table spoons, ½ cup water or non-dairy milk= 1 chicken egg

Serves 1

2 tbs Vegan egg mix (Found at Whole Foods & some larger Market Baskets or online)
½ cup Water or plant-based milk
1 tsp coconut oil
½ cup chopped onion
½ chopped tomato
½ chopped avocado
Your favorite vegan cheese: Daiya Cheddar shreds, SO Delicious cheddar shreds, Follow Your Heart cheddar slices
Salt & pepper to taste

Melt coconut oil in a pan over medium-high heat. Add onions to pan and sauté until soft. Whisk vegan egg mix and water or plant milk vigorously in a bowl like you would scramble eggs. Then pour into pan and mix in continuous circular motions immediately (if you want an omelet, let it sit to cook and flip when necessary). Continue to stir for at least double the minutes you would an egg on high heat. The vegan egg takes a little longer to cook than a chicken egg. When the vegan egg begins to thicken add in cheese, stir until melted. Add salt and pepper (and I like to add garlic powder) to taste. Once egg is fluffy and firm, plate and top with tomato, avocado, more cheese and coconut maple bacon (if you have it, or you can find it here or make your own!) Enjoy!

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