There are two main nutrients that brings us satiety (the feeling of fullness between meals): protein and fiber. I love combining the high-quality protein in eggs with the soluble fiber in oats for a satisfying breakfast that will keep everyone in our home going all morning long! These Sweet & Savoury Scrambled Eggs are packed with energy, protein, and fiber, as well as micronutrients that support our metabolism and energy level such as iron, riboflavin, and vitamin B12!
Conestoga Farms Eggs
Before I get to the recipe, I wanted to share with you about the incredible free-range eggs I use from Conestoga Farms. I love that they come from local Ontario-raised hens that enjoy roaming and pecking in outdoor pastures, and then lay their eggs in private nesting boxes. The hens are fed a nutrient-dense vegetarian diet with no animal by-products, medications, or antibiotics. The eggs are collected by hand by a farmer and distributed to local grocers. You can locate a store near you that carries them here.
Okay, now onto the delicious recipe!
Sweet & Savoury Scrambled Eggs
Makes 3-4 Servings
4 Conestoga Farms Free Range Eggs
1 cup rolled oats
¼ cup milk (can be plant-based or animal-based milk)
1 Tbsp. maple syrup
1 tsp. ground cinnamon
1 banana, peeled and sliced
- Place a frying pan or shallow Dutch oven on the stove. Turn on medium heat and then add the Conestoga Farms Free Range Eggs, one at a time.
- Add milk, oats, maple syrup, and cinnamon to the pan as well as then stir everything together as it starts to cook.
- Once the egg mixture is almost cooked through (about 5-7 minutes), add in banana slices and stir gently again. Continue to heat the mixture until the eggs are 100% cooked and the banana is warmed through.
- Serve with your favourite side of fresh fruit.
This post was created in collaboration with Conestoga Farms, but the recipe, images, opinions, and love for the product are all my own.