Brunch Eggs
Elevate your morning meal with these irresistible Brunch Eggs—a satisfying and crowd-pleasing skillet scramble bursting with colorful veggies and rich, cheesy flavor. Perfect for a quick brunch or breakfast-for-dinner idea, this recipe combines fluffy eggs whisked with creamy milk and a hint of seasoning, gently folded with sautéed red bell peppers, fresh baby spinach, and delicate green onions. A touch of parmesan cheese and fresh parsley adds a savory, herby finish that takes this dish to the next level. Ready in just 20 minutes, this one-pan wonder is not only simple but also versatile—serve it alongside buttery toast, sliced avocado, or crispy bacon for a complete, hearty meal. Easy to make, packed with protein, and delightfully customizable, these Brunch Eggs will quickly become your go-to recipe for a cozy and delicious start to the day!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 0.5 medium (diced) red bell pepper
- 1 cup baby spinach
- 2 stalks (sliced thinly) green onions
- 1 tablespoon (chopped) fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (grated) parmesan cheese
- 1 teaspoon olive oil
Instructions
Crack the eggs into a mixing bowl. Add milk, salt, and black pepper, and whisk until well combined.
Dice the red bell pepper and thinly slice the green onions. Roughly chop the parsley.
Heat a nonstick skillet over medium heat. Add the olive oil and butter, letting the butter melt completely.
Add the diced bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.
Add the baby spinach and cook for another minute until it wilts slightly.
Reduce the heat to medium-low and pour the whisked eggs into the skillet.
Allow the eggs to set slightly along the edges, then gently stir the mixture with a spatula, folding from the edges to the center. Repeat every few seconds to create soft curds.
When the eggs are mostly cooked but still slightly glossy, sprinkle in the green onions, parsley, and parmesan cheese. Stir gently to combine.
Once the eggs are fully cooked to your desired consistency, remove the skillet from the heat immediately to prevent overcooking.
Serve warm with toast, avocado slices, or your favorite brunch sides.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 347 mg | 7% | |
*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.
