Veggie Breakfast Scramble

Ingredients

• 4 large eggs
• 1 tablespoon milk or water
• 1 tablespoon olive oil or butter
• 1/2 bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1 cup spinach
• 2 tablespoons diced onion
• 1/4 cup shredded cheese, optional
• Salt and black pepper, to taste

Substitutions

• When making Veggie Breakfast Scramble, unsweetened oat or soy milk can replace dairy milk in the same quantity; choose a neutral flavor.
• Cook the vegetables in olive oil or dairy-free butter.

Instructions

Step 1: Whisk eggs with milk or water, salt, and pepper

Whisk eggs with milk or water, salt, and pepper.

Step 2: Cook onion and bell pepper until softened

Cook onion and bell pepper until softened.

Step 4: Pour in the eggs and gently scramble until softly set

Pour in the eggs and gently scramble until softly set.

Step 5: Add cheese if using and serve warm

Add cheese if using and serve warm.

How to Store Leftovers

Refrigerate the cooked components of Veggie Breakfast Scramble within 2 hours in shallow containers. Keep biscuits, chips, bread, tortillas, or fresh toppings separate, and use the filling within 3 to 4 days.

How to Reheat

Reheat the hot components of Veggie Breakfast Scramble separately, adding fresh or crisp elements only after heating.

Ways to Serve

• Toast
• Fresh fruit
• Breakfast potatoes
• Salsa or avocado

Common Mistakes to Avoid

• For Veggie Breakfast Scramble, adding watery vegetables without cooking off moisture.
• Keeping eggs over high heat until dry.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions