Paleo Veggie Paleo Scramble with Paleo Bread™

Going Paleo, I have eaten tons of eggs!  Most of the time I eat them with meat such as bacon or sausage, probably out of habit.  Before I started eating paleo I didn’t eat a lot of meat so eggs have always been my go to food for protein.  I wanted to make something with eggs and incorporate vegetables and so I used brussel sprouts, broccoli and spinach.  The brussel sprouts really made this meal pop let me tell you!  They are so incredibly delicious with their almost butter like flavor and when you get a good browned section on them they are even better.  Brussel sprouts have so many health benefits it’s insane!  They high fiber content helps to lower cholesterol, they help stabilize DNA within white blood cells, there’s tons of antioxidants, they fight inflammation, they aid in cancer prevention, they support cardiovascular health, they help with digestion and lastly they are extremely high in vitamin K which promotes healthy bones and is essential for proper brain and nerve function.  Wow, that’s an incredible vegetable!  I can’t believe I just started eating these little balls of yumminess, I’ve been missing out!   

Serves 2


1 c.  brussel sprouts (cut in half)

1 c. broccoli

½ c. spinach

2 Tbs. coconut oil

6 organic cage free eggs, whisked

½ medium tomato, diced

1 bunch of cilantro, chopped

Julian Bakery Coconut Paleo bread™


  1.  Cook the coconut oil in a medium pan on medium heat, add the broccoli and brussel sprouts
  2. Once the brussel sprouts are lightly browned, add the eggs and spinach and cook until eggs are done
  3. Serve with tomatoes and cilantro on top and a side of Julian Bakery Coconut Paleo bread.  Enjoy!

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