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This breakfast stir-fry recipe is a delicious way to pack in protein and veggies in the morning. Not to mention it’s gluten-free and super easy to make.
This breakfast stir-fry is a flavorful breakfast that packs a ton of nutrition.
There are benefits of eating your vegetables with eggs. The egg yolks are a good source of fat. Combining the eggs and the vegetables increases the absorption of carotenoids.
Carotenoids are pigments found in plants that make plants or vegetables, red, yellow or orange. They can help protect a person’s immune system, prevent diseases like cancer, and are changed into Vitamin A which is extremely important for growth and eye health.
Not to mention, this is an incredibly easy and delicious recipe.
Yes! All whole eggs are gluten-free.
There is a myth that if the chickens eat gluten containing grains in their feed that they will transfer gluten into your eggs. However, gluten is a plant-based protein and when consumed by animals is broken down and absorbed as amino acids that are used to build other proteins in the body. However, these amino acids are never used to build gluten again in animals.
Additionally, some are concerned about the cross-contact of gluten from chicken feet to the shell. If you are buying your eggs in the united states, all eggs in stores must be washed. It is the law, so the gluten would be washed off.
If you’re raising your own hens or getting eggs from people raising their own chickens, be sure to wash your eggs before using them and you should be fine.
That being said, do what you are most comfortable doing. You know your body best.
Have you ever bought too many eggs and worried about how you are going to eat them all? Well, you could make a giant omelette or you can freeze them.
You can cook eggs and freeze them for about 2 to 3 months. Which means you could cook double or triple this recipe and freeze it for reheat-able breakfasts in the upcoming months.
Or you can freeze your over abundance of eggs raw for about a year. To freeze raw eggs, crack them into a muffin tin and mix the yolk and egg white together, place 1 teaspoon of sugar or salt depending on what you are going to use the eggs for. Put it in the freezer. Once frozen, put them in a ziploc bag to use for later.
For more on freezing eggs, check out this resource.
This Breakfast Stir-Fry is versatile. Feel free to dress it up or dress it down as needed.
For example, feel free to substitute the peppers and onion for other vegetables you have on hand. Or just add extra vegetables in as desired.
If you want to make this Breakfast Stir-Fry dairy-free, feel free to substitute the milk with tomato sauce (trust me, it’s delicious) and omit the cheese (or use vegan cheese).
For more one pot recipes, check out my Sheet Pan Chicken and Vegetables or my One-Pot Chicken and Rice recipes.