A few months ago I started trying to cut back on sugar at breakfast time and eggs became my go-to for a quick, healthy, cheap, sugar-free breakfast. The problem is that plain old eggs can get a little boring after a while. The obvious solution to that problem is to add something yummy to them – like veggies! Hello, Veggie Loaded Scrambled Eggs.
Sweet peppers, onions, mushrooms, and a little salt and pepper is all you need to take your scrambled eggs from ‘mmmmm’ to ‘HOLY YUM!’. You get a huge flavor boost and a nutrient boost all at the same time. A sprinkle of cheddar is optional, but highly recommended.
Now we get to my favorite part about this recipe. Since time is often of the essence first thing in the morning, veggie eggs usually aren’t feasible. Solution: make the veggies ahead of time. Follow the recipe through the vegetable prep but instead of adding the eggs put the veggies in the refrigerator. In the morning, heat back up a little of the vegetable mixture and add eggs. Five minutes to a delectable plateful of Veggie Loaded Scrambled Eggs.
- 1 tbsp olive oil
- 3/4 cup sweet peppers diced
- 1/2 cup white mushrooms diced
- 1/2 small onion diced
- Salt & Pepper, to taste
- 7 eggs
- 2 tsp water
- 1/2 cup shredded cheddar cheese (optional)
-
Heat oil in a skillet over medium heat. Dice peppers, onions, and mushrooms and add to the hot oil. Season to taste with salt and pepper and sauté until peppers are soft and onions are translucent, about 10-12 minutes. Beat eggs and water together in a separate bowl and pour over vegetables. Cook the eggs, stirring frequently until desired doneness is reached, about 4-5 minutes. Sprinkle cheese over top of eggs and cook for an additional 30 seconds or so to melt the cheese.
To make ahead: Prepare vegetables according to recipe instructions and store in the refrigerator. When you are ready to use them, spray a small skillet with nonstick spray and add in desired amount of veggies. My rule of thumb is one heaping tablespoon of veggies for every one egg. Cook the vegetable mixture over medium heat for one or two minutes to reheat, then pour beaten eggs over top and scramble for 3-4 minutes until cooked, then sprinkle with cheese if desired.
These look delicious!! Looking forward to trying them. Getting a little sick of oatmeal everyday 😉
I hear ya! It’s hard to mix it up and still stay quick and healthy.
I love the idea of prepping the veggies. This would be a hearty dinner, too, since I normally don’t have time to make breakfast.
I’m fan of breakfast for dinner, so I agree 🙂
My husband would have loved to have had this last night for dinner. He was craving breakfast for dinner, so he just scrambled up a few eggs with syrup. Instead of waiting to do this this weekend, I’ll have to make it this week for dinner. ♥
That’s a great idea! Nice surprise for the hubby 🙂
This would be a great for breakfast for dinner! We do breakfast for dinner at least once a week. Perfect recipe for having my 10 year old cook for us 🙂
You’re right, this is a good one for a 10 year old. Hope you all enjoy it!
Oh yum! This is a great idea for breakfast (or we like to do breakfast for dinner sometimes) that will help us squeeze some more vegetables into our diet.
I’m all about squeezing in more veggies!
This looks amazing and a perfect protein packed breakfast!
Gotta have that protein in the morning!
This looks soooo good!! I need to add it to my list of breakfast recipes!!
Xo,
Angelle
http://www.dashingdarlin.com
Thanks! Hope you enjoy!
This looks delicious! I love making all sorts of scrambled egg combinations.
Thanks! Me too, eggs are the best.
Wow! This meal looks so delicious! 🙂 I love egg and will definitely try this. 🙂
Thanks! Hope you love it!
This looks phenomenal! I am totally making this for breakfast this weekend!
Thanks! Hope it turns out tasty for you!
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Thanks for hosting!
What a great tip for every day scrambled eggs. Having the prep work done ahead of time always makes things easier! Thanks for sharing on Friday Frenzy!
Thanks!