Vegetable Breakfast Scrambles

$2.19 each
by Beth - Budget Bytes
5 from 7 votes
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Many of my day to day meals are just a hodgepodge of random ingredients that I find in my fridge all thrown into a bowl or a wrap. While I don’t really consider these “recipes,” they might spark some inspiration for some of you, so it can’t hurt to post them, right? These Vegetable Breakfast Scrambles are one of my favorite quick breakfast bowls (they take less than 10 minutes), and a lot of people have been asking about them since I showed them in my Instagram stories for the Vegetarian Challenge. I’ve shown my current combo below, but I’ll also list some other ingredients that I sometimes throw into the mix!

A big bowl of Vegetable Breakfast Scrambles with fork.

Other Bowl Options:

You can really add anything you like to these bowls, but here are some other things I’ve added in the past:

  • mixed baby greens
  • radishes
  • broccoli (chopped fine)
  • cheese (shredded cheddar or feta are nice)
  • sriracha
  • chipotle ranch
  • roasted vegetables
  • green onion
  • cilantro
  • black beans
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Vegetable Breakfast Scrambles

5 from 7 votes
These Vegetable Breakfast Scrambles are a savory breakfast lover’s dream. Fast, flavorful, full of healthy vegetables, and fully customizable. 
A large bowl of Vegetable Breakfast Scrambles about to be eaten with a fork.
Servings 1
Prep 3 minutes
Cook 7 minutes
Total 10 minutes


  • 1/2 Tbsp butter ($0.03)
  • 1/2 bell pepper, diced ($0.25)
  • 2 cups spinach ($0.50)
  • 2 large eggs ($0.50)
  • seasoning of choice* ($0.05)
  • 6 grape tomatoes, sliced in half ($0.34)
  • 1/4 avocado, sliced ($0.13)
  • 1/4 cup hummus ($0.37)
  • pinch salt and pepper ($0.02)


  • Add the butter to a large non-stick skillet and heat over medium. Once melted, add the diced bell pepper and sauté for 1-2 minutes. Add the spinach and sauté just until wilted (about one minute).
  • Push the vegetable to the sides and crack the eggs in the center. Add the seasoning of your choice. Keeping the skillet over medium heat, begin to scramble the eggs, mixing them with the vegetables. When the eggs are mostly set, remove the skillet from the heat.
  • Add the cooked eggs and vegetables to a bowl and top with sliced tomatoes, avocado, hummus, and a pinch of salt and pepper. Serve immediately.

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*I used Trader Joe’s Onion Salt seasoning this time, but I’ve used several others in the past, like Cajun seasoning, Jerk seasoning, “Everything But the Bagel” seasoning, or just all-purpose seasoning salt.


Serving: 1ServingCalories: 434kcalCarbohydrates: 26.3gProtein: 18.8gFat: 28.7gSodium: 1356.1mgFiber: 9.8g
Read our full nutrition disclaimer here.
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A forkful of Vegetable Breakfast Scrambles close up

How to Make Vegetable Breakfast Scrambles – Step by Step Photos

Sautéed Bell Pepper and Spinach

Start by adding 1/2 Tbsp butter to a large non-stick skillet (I’m using a ceramic Greenpan brand skillet here) and placing over medium heat. Once melted, add 1/2 of a bell pepper (diced) and sauté for just a minute or two. Next, add two cups (about two handfuls) of fresh spinach and sauté just until wilted (about one more minute). 

Add Eggs and Seasoning to the skillet

Push the vegetables to the sides and crack the eggs in the center. Season the eggs and vegetables with a seasoning blend of your choice (I used Onion Salt today, but there are more ideas for seasoning blends in the recipe notes above). 

Scrambled Eggs with Vegetables

Continue to cook over medium heat as you begin to scramble the eggs and mix them with the vegetables. Scramble just until the eggs are set, then remove from the heat.

Finished Vegetable Breakfast Scrambles

Transfer the vegetable egg scramble to a bowl and top with 6 sliced grape tomatoes, 1/4 cup hummus, 1/4 of an avocado (sliced), and a pinch of salt and pepper. Done! And sooooo tasty!

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  1. I love seeing one of my favorite “recipes” on your site! Like you I just toss things together without much of a recipe other than always using 2 eggs. I am a full time vegetarian and came up with this when I first stopped eating meat as an attempt to create a more filling breakfast. One of my favorite ways to eat it is over a few tortilla chips for the added crunch (and I omit salt from the scramble since the chips are salty) and the whole thing topped with a little feta. It’s so filling this way I usually don’t need more than a snack at some point until dinner.

  2. Thank you for sharing! I would have never thought to add the hummus and it’s exactly what I needed to make scrambled eggs filling without adding some sort of bread.

    1. I live by Budget Bytes recipes anyway, but this one has become my go-to favorite for a late weekend breakfast or quick and healthy lunch! It’s awesome as-is – indescribably good!

  3. Made this exactly as directed yesterday for breakfast and loved it so much that I made it again today for lunch. It was delicious! 

  4. I have been making vegetarian bowls similar to this for breakfast lunch or dinner & love experimenting with different combinations. A really easy way to get your vegetables in! I love your recipes & share them with friends. I look forward to your weekly updates!

  5. I made this exact meal for my lunch today and it was so good!  I have these ingredients in my fridge most of the time…can’t believe I haven’t thought of putting them all together in a bowl before!  Loved  every bite!  Thank you.