In my quest to get more protein into my diet, I’m finding lots of different ways to prepare my morning eggs.

I’ve never been a big fan of eggs in general, so I find that they are much easier to eat if I “dress them up” a bit.

I’ve also found that adding more protein to my diet requires more fiber. ~ehem~ So beans are the perfect addition to any egg scramble.

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Okay, I admit it. This could have just as easily been a 2 or 4 bean soup. But 3 is what I had in the pantry, so 3 is what we’ll go with for this recipe.

You see, I have this “method” (ya sure, why not). I take a can of everything I have in the pantry, check the fridge for leftovers, and combine anything that will go together in a big pot of either chicken broth or veggie broth. I usually end up with something pretty tasty. Then I call it a recipe. Just cause it’s good.

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I’ve recently returned to work after being a stay at home mom for nearly two years. What a culture shock! I’m working as a clerk in a hospital, and there is TONS of new stuff to learn. So needless to say, I’ve been pretty wiped out when I get home at night (The first week is always the hardest!).

So my honey has pitched in with trying to make dinner for us, and I have to say, he’s doing a FABULOUS job! I might make a cook out of him yet!

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