Breakfast is the most important meal of the day, and I’m here to share a simple and delicious recipe that’ll kickstart your morning! This egg and veggie scramble is one of my go-to breakfast ideas because it’s not only super easy to whip up, but it also packs in loads of flavor and nutrition. You can have it on the table in just 15 minutes, which is perfect for those busy mornings when you’re rushing out the door. Plus, it’s so customizable! You can toss in whatever veggies you have on hand, making it a versatile dish that never gets boring. Trust me, once you try this, you’ll be hooked on starting your day right with a tasty and satisfying breakfast!

Ingredients List

• 2 large eggs
• 1/4 cup whole milk
• 1/4 cup shredded cheese (your choice, I love cheddar!)
• 1/2 cup chopped vegetables (bell peppers, onions, spinach, or whatever you have on hand)
• Salt and pepper to taste
• 1 tablespoon butter

How to Prepare Instructions

Step 1 – Whisk the Egg Mixture

First things first, grab a bowl and crack those 2 large eggs in there. Add in 1/4 cup of whole milk, a pinch of salt, and a dash of pepper. Using a whisk or even a fork, mix it all together until it’s nice and frothy. You want everything well combined, so don’t be shy—give it a good whisk! This is where the magic starts, and trust me, it makes the eggs taste so much creamier.

Step 2 – Sauté the Vegetables

Now, let’s get that skillet ready! Heat it over medium heat and toss in 1 tablespoon of butter. Let it melt and get bubbly, but keep an eye on it so it doesn’t burn! Once the butter is sizzling, add 1/2 cup of your chopped vegetables. I love using bell peppers, onions, and spinach, but feel free to mix it up! Sauté those veggies for about 3-4 minutes, or until they’re softened and fragrant. Ooh, the smell is delightful! Just make sure to stir them occasionally so they cook evenly—they don’t want to get too brown!

Step 3 – Cook the Eggs

With the veggies perfectly sautéed, it’s time for the egg mixture to shine! Pour the whisked eggs right over the veggies in the skillet. Let it sit for a moment, and then gently stir the mixture with a spatula. You want to keep the eggs fluffy, so be gentle! Cook it for about 3-5 minutes, or until the eggs are just starting to set. You’ll see the edges firming up while the center remains a little soft, and that’s exactly what you want!

Step 4 – Add Cheese and Serve

Here comes the best part—let’s add some cheese! Sprinkle 1/4 cup of shredded cheese on top of your eggs. I usually go for cheddar because it melts beautifully, but you do you! Cover the skillet with a lid and let it sit for another minute until the cheese is all melty and gooey. Once it’s done, slide that delicious scramble onto a plate and serve warm. You can enjoy it as is, or pair it with some toast or fresh fruit for a complete breakfast experience! Yum!

Why You’ll Love This Recipe

• Quick to prepare—ready in just 15 minutes!
• Customizable with your favorite veggies—use whatever you have on hand!
• Perfect for busy mornings when you need something nutritious and tasty.
• Rich and creamy texture thanks to the milk and cheese.
• Kid-friendly and a great way to sneak in some veggies.
• Budget-friendly with simple ingredients you probably already have.
• Deliciously satisfying and keeps you full until lunch!

Tips for Success

Now, I want to make sure you have the best experience making this egg and veggie scramble, so here are some of my favorite tips for success! Trust me, these little nuggets of wisdom will help you avoid common pitfalls and make your breakfast even better.

• Don’t overcook the eggs: It’s super easy to get distracted, but overcooked eggs can become rubbery. Keep an eye on them and remove them from the heat when they’re just set but still slightly soft in the center. They’ll continue to cook a bit after you take them off the stove!
• Play with your veggies: This recipe is all about flexibility! Don’t have bell peppers or spinach? No problem! You can use zucchini, mushrooms, or even leftover cooked veggies. Just chop them up and toss them in!
• Spice it up: If you like a little kick, add some chopped jalapeños or red pepper flakes to your sautéed veggies. It adds a lovely heat that wakes up your taste buds!
• Experiment with cheeses: While I adore cheddar, you can swap in mozzarella for a milder flavor, or even feta for a tangy twist. The choice is yours, so have fun with it!
• Meal prep friendly: If you’re super busy during the week, you can chop your veggies ahead of time and store them in the fridge. Just grab them in the morning, and you’ll have your breakfast ready in no time!

Follow these tips, and you’ll be well on your way to making a scrumptious breakfast that will start your day off right!

Nutritional Information

Here’s the nutritional breakdown for this delicious egg and veggie scramble! Keep in mind that these values are estimates based on standard ingredients, so they might vary a bit depending on what you use. But overall, it’s a nutritious start to your day!

• Serving Size: 1 serving
• Calories: 250
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 300mg
• Sodium: 300mg
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 2g
• Protein: 14g

This meal is packed with protein from the eggs and cheese, which will keep you feeling full and satisfied throughout the morning. Plus, the veggies add vitamins and minerals, making it a well-rounded breakfast option!

FAQ Section

Can I use different vegetables?

Absolutely! This recipe is super flexible, so feel free to get creative with your veggies. If you’ve got zucchini, mushrooms, or even some leftover roasted vegetables, toss them in! Just chop them up and add them to the skillet. It’s a great way to use up what you have and keep things interesting at breakfast!

How do I store leftovers?

If you happen to have any leftovers (which is rare, trust me!), you can store them in an airtight container in the fridge for up to 2 days. Just let them cool completely before sealing them up. When you’re ready to enjoy them again, you can reheat in the microwave or in a skillet over low heat until warmed through. Easy peasy!

Can I make this recipe ahead of time?

You sure can! If you want to prep ahead, chop your veggies the night before and store them in the fridge. In the morning, all you have to do is whisk the eggs and cook everything up! If you prefer to make the whole scramble ahead of time, you can do that too. Just remember to reheat it gently so the eggs stay fluffy! It’s a fantastic way to make busy mornings a little less hectic.

Serving Suggestions

Now that you’ve got your delicious egg and veggie scramble ready to go, let’s talk about some tasty things you can serve alongside it to create a complete breakfast experience! Trust me, a little something extra can really elevate your meal.

• Toast: A slice of warm, buttery toast is a classic pairing. Whether you prefer whole grain, sourdough, or even a bagel, it’s perfect for scooping up those fluffy eggs!
• Fresh Fruit: Brighten up your plate with some fresh fruit. Sliced avocado, juicy tomatoes, or a handful of berries not only add color but also a refreshing touch that balances the savory scramble.
• Smoothie: For a drink that packs a nutritional punch, whip up a quick smoothie! Blend your favorite fruits with some yogurt or milk for a creamy complement to your meal.
• Yogurt Parfait: Layer some yogurt with granola and fruit for a delightful contrast in textures. It’s a tasty way to get some probiotics in your breakfast!
• Hash Browns: If you’re feeling a bit indulgent, crispy hash browns or roasted potatoes make a hearty addition. The crunch and flavor will pair wonderfully with the softness of the eggs.

These serving suggestions are super easy to prepare and will make your breakfast feel even more satisfying. Enjoy experimenting and finding your perfect breakfast combo!

For more breakfast ideas, check out this healthy oatmeal recipe!

Additionally, if you’re looking for quick breakfast options, you might find these breakfast on-the-go ideas helpful!

Breakfast Ideas: 15-Minute Egg and Veggie Scramble Recipe

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• Author: Julia marin
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A simple and delicious breakfast recipe to start your day right.

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Ingredients

Scale 1x2x3x

• 2 eggs
• 1/4 cup milk
• 1/4 cup shredded cheese
• 1/2 cup chopped vegetables (bell peppers, onions, spinach)
• Salt and pepper to taste
• 1 tablespoon butter

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Instructions

1. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
2. Heat a skillet over medium heat and add the butter.
3. Add the chopped vegetables to the skillet and sauté until soft.
4. Pour the egg mixture into the skillet over the vegetables.
5. Cook until the eggs start to set, gently stirring occasionally.
6. Sprinkle cheese on top and cover the skillet until the cheese melts.
7. Serve warm on a plate.

Notes

• Use any vegetables you like.
• For a spicy kick, add some chopped jalapeños.
• Make sure not to overcook the eggs.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 2g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 14g
• Cholesterol: 300mg

Keywords: breakfast ideas