Breakfast Scramble
Start your morning off right with this hearty and customizable Breakfast Scramble, a one-pan wonder that's packed with protein, vibrant veggies, and melty cheddar cheese. Featuring fluffy eggs whisked with a touch of milk, this recipe combines diced onion, bell pepper, mushrooms, and spinach for a colorful base, while the addition of savory ham or sausage takes it to the next level. A quick sauté in olive oil and butter ensures rich flavor, and the sprinkle of cheddar cheese at the end melts perfectly into the fluffy egg mixture. Ready in just 25 minutes, this easy breakfast idea is perfect for busy mornings or a leisurely weekend brunch. Serve it as-is or pair with crispy toast or fresh fruit for a complete meal!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons milk
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 1 medium bell pepper, diced
- 1 cup mushrooms, sliced
- 1 handful spinach, chopped
- 1 cup cooked ham or sausage, diced
- 1 cup shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a medium bowl and add the milk. Whisk until well combined and set aside.
Heat the olive oil and butter in a large non-stick skillet over medium heat until melted and shimmering.
Add the diced onion and bell pepper to the skillet. Cook for 3-4 minutes until softened, stirring occasionally.
Add the sliced mushrooms to the skillet and cook for another 2-3 minutes until they release their moisture and begin to brown.
Stir in the chopped spinach and cook for 1-2 minutes until wilted.
Add the diced cooked ham or sausage to the skillet and stir to combine. Cook for 1-2 minutes to heat through.
Reduce the heat to medium-low and pour the egg mixture into the skillet, stirring gently to incorporate it with the vegetables and protein.
As the eggs begin to set, continue stirring gently to form soft curds, ensuring everything is evenly mixed.
When the eggs are almost fully cooked but still slightly soft, sprinkle the shredded cheddar cheese over the top. Stir for 1-2 minutes until the cheese melts and the eggs are fully cooked.
Season the scramble with salt and black pepper to taste. Remove from heat and serve immediately.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1042 mg | 347% | |
| Sodium | 4377 mg | 190% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.6 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1048 mg | 81% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1416 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
