Have you ever wanted to make a nice breakfast that feels rich but doesn't leave you feeling awful? Sounds like you need a Southwestern Breakfast Scramble.
To begin, cut the turkey bacon into 1/3 inch pieces using kitchen shears, and drop them into a medium-hot skillet.
Once the turkey bacon is brown and a little bubbly, add in the coconut oil and the peppers and onion. I used frozen which allowed me some moisture to scrape the turkey bacon remnants from the bottom of my skillet, flavoring my onions and peppers.
When your veggies are a little brown, add in the spinach and toss it around until fully wilted.
Scramble together the two eggs and egg whites. Push the turkey bacon and veggies to one side of the pan and pour your eggs into the empty side.
Allow the eggs to firm on one side before scrambling them into the rest of the pan, and always make sure your eggs are properly cooked through before serving.
Portion out your breakfast onto plates, and then spoon your favorite salsa over the top of the eggs.
You could also break out the big tortillas and turn this scramble into breakfast burritos. Wrap them in paper towels and foil and freeze them, if you are prepping for the week. Then heat them up in the microwave for a tasty breakfast-on-the-go.