Looking to elevate your morning routine with a dish that’s both indulgent and wholesome? These Goat Cheese Scrambled Eggs with Pesto Veggies are just the ticket. Combining the creamy tang of goat cheese with the vibrant flavors of pesto-coated kale and sun-dried tomatoes, this meal is a delightful way to kickstart your day.
Perfect for busy mornings or leisurely brunches, this recipe is not only quick to prepare but also packed with nutrients. The addition of pumpkin seeds adds a satisfying crunch, making every bite a textural delight.
Why You’ll Love These Goat Cheese Scrambled Eggs
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Quick and Easy: Ready in under 15 minutes, ideal for hectic mornings.
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Healthy and Nutritious: Packed with protein, healthy fats, and fiber.
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Flavorful: A harmonious blend of creamy, tangy, and savory notes.
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Versatile: Easily adaptable to your taste preferences and dietary needs.
Ingredients
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2 cups chopped kale
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1/4 cup julienned sun-dried tomatoes
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1 tablespoon pesto
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1 tablespoon pumpkin seeds
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2 eggs and 1 egg white
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1 oz goat cheese
Instructions
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Prepare the Veggies: Finely chop the kale. If sun-dried tomatoes are not packed in oil, soak them in water for 5 minutes to soften, then drain.
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Mix the Veggies: In a large bowl, combine the chopped kale, sun-dried tomatoes, pumpkin seeds, and pesto. Toss until the vegetables are evenly coated.
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Cook the Eggs: Heat a nonstick skillet over medium-low heat. Crack the 2 eggs and 1 egg white directly into the pan. Let them sit for 1–2 minutes until they start to set. Gently drag a spoon across the eggs to pull in the cooked portions. Repeat slowly until the eggs are soft-set and still slightly wet.
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Add Goat Cheese: Add the goat cheese to the eggs and stir just enough to gently melt it into the eggs.
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Serve: Serve immediately with the pesto veggie mix on the side or spooned over the eggs.
Cooking Tips
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Low and Slow: Cooking the eggs over medium-low heat ensures a creamy texture without overcooking.
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Fresh Ingredients: Use fresh, high-quality goat cheese and pesto for the best flavor.
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Customize: Feel free to add other veggies like spinach or bell peppers to the mix.Epicurious+1The Kitchn+1
A Personal Touch
This dish has become a staple in my morning routine. The combination of creamy goat cheese and vibrant pesto veggies provides a satisfying and flavorful start to the day. It’s a quick meal that doesn’t compromise on taste or nutrition.
What to Serve with Goat Cheese Scrambled Eggs
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Whole Grain Toast: Perfect for scooping up the creamy eggs and veggies.
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Fresh Fruit: A side of berries or sliced melon adds a refreshing contrast.
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Herbal Tea or Coffee: Complements the savory flavors of the dish.
How to Store
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Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
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Reheat: Gently reheat in a skillet over low heat to maintain the creamy texture of the eggs.
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Note: This dish is best enjoyed fresh, as reheating may alter the texture of the eggs and veggies.
FAQs
Can I use a different type of cheese?
Yes, feta or cream cheese can be used as alternatives to goat cheese, though the flavor profile will change slightly.
Is this recipe suitable for vegetarians?
Absolutely! This dish is vegetarian-friendly.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the veggie mix in advance and store it in the refrigerator. Cook the eggs just before serving.
Wake Up to Flavor with Goat Cheese Scrambled Eggs
Some mornings just need a little extra spark, and this Goat Cheese Scrambled Eggs with Pesto Veggies dish delivers it in spades. Between the creamy eggs, the punch of sun-dried tomatoes, and that herby pesto kale crunch, every bite feels like a mini celebration of what a healthy breakfast can be.
This is the kind of quick meal I turn to when time is short but I still want to nourish myself (and maybe impress someone with minimal effort). And trust me, once you’ve tried scrambled eggs with a touch of tangy goat cheese, it’s hard to go back.
If you’re looking to shake up your breakfast routine, why not check out my Savory Sweet Potato Breakfast Bowl or this cozy Creamy Polenta with Greens and Eggs? They’re just as satisfying and bring that same balance of health and flavor.
Because around here, we don’t believe in boring breakfasts. We believe in flavorful fuel for the day ahead—preferably with cheese.
Print
Goat Cheese Scrambled Eggs with Pesto Veggies
- Total Time: 13 minutes
- Yield: 1–2 servings 1x
- Diet: Vegetarian
Description
These Goat Cheese Scrambled Eggs with Pesto Veggies are a quick and nourishing way to start your day. Creamy goat cheese meets vibrant kale, sun-dried tomatoes, and pesto for a flavorful breakfast that feels indulgent but is packed with nutrition. Finished with crunchy pumpkin seeds, this dish offers a delightful mix of textures.
Ingredients
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2 cups chopped kale
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1/4 cup julienned sun-dried tomatoes
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1 tablespoon pesto
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1 tablespoon pumpkin seeds
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2 eggs
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1 egg white
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1 oz goat cheese
Instructions
Prepare the Veggies:
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Finely chop the kale.
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If using dry sun-dried tomatoes, soak them in warm water for 5 minutes to soften, then drain.
2. Mix the Veggies:
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In a bowl, combine kale, sun-dried tomatoes, pumpkin seeds, and pesto.
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Toss until evenly coated.
3. Cook the Eggs:
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Heat a nonstick skillet over medium-low heat.
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Crack in the 2 eggs and 1 egg white directly into the skillet.
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Let them sit for 1–2 minutes until they begin to set.
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Gently stir using a spoon or spatula, dragging from the edge to the center.
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Repeat until the eggs are just softly set and still moist.
4. Add Goat Cheese:
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Add goat cheese to the eggs and stir gently to melt and incorporate.
5. Serve:
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Plate the eggs and spoon the pesto veggie mix on the side or over the top.
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Serve immediately.
Notes
Cook the eggs slowly over medium-low heat for the creamiest texture.
Fresh pesto and goat cheese enhance the dish’s flavor—use good-quality ingredients.
You can substitute or add vegetables like spinach or bell peppers.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American / European fusion
Keywords: goat cheese scrambled eggs, pesto veggies, healthy breakfast, quick brunch, vegetarian eggs, kale and eggs, high protein breakfast