Vegetarian Scrambled Eggs with Sausage and Vegetables
Elevate your breakfast game with this hearty and flavorful Vegetarian Scrambled Eggs with Sausage and Vegetables! Packed with vibrant red and green bell peppers, sweet onions, and nutrient-rich baby spinach, this dish combines wholesome vegetables with chewy bites of vegetarian sausage for a protein-rich start to your day. The creamy scrambled eggs, whisked with milk and perfectly seasoned, are folded with shredded cheddar cheese for a decadent, melty finish that will have everyone reaching for seconds. Ready in just 25 minutes, this quick and easy recipe is ideal for busy mornings or weekend brunches. With its blend of delicious ingredients and vegetarian-friendly twist, it's a wholesome, satisfying breakfast that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 pieces vegetarian sausage links
- 0.5 medium red bell pepper
- 0.5 medium green bell pepper
- 0.5 piece medium onion
- 1 cup baby spinach
- 0.5 cup cheddar cheese, shredded
- 0.25 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Begin by prepping all the vegetables. Dice the red and green bell peppers and the onion into small pieces.
In a medium-sized bowl, crack the eggs and add the milk, salt, and black pepper. Whisk the mixture until well combined and slightly frothy.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the vegetarian sausage links and cook for about 3-4 minutes until they are golden brown and heated through. Remove the sausages from the skillet and set them aside.
Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onions for about 2 minutes until they begin to soften.
Add the diced bell peppers to the skillet and continue to sauté for an additional 3 minutes until the vegetables are tender-crisp.
Roughly chop the cooked vegetarian sausages into bite-sized pieces and return them to the skillet along with the baby spinach. Cook for another 2 minutes, stirring occasionally, until the spinach wilts.
Pour the egg mixture into the skillet over the sautéed vegetables and sausage. Allow the eggs to sit for about 30 seconds without stirring to begin setting.
Gently scramble the eggs by slowly folding them from the edges to the center with a spatula, ensuring the mixture cooks evenly.
Once the eggs are mostly cooked but still slightly runny, sprinkle the shredded cheddar cheese over the top.
Continue folding the mixture until the eggs are fully cooked and the cheese has melted.
Remove the skillet from heat. Serve the vegetarian scrambled eggs with sausage and vegetables immediately, garnished with additional cheese if desired.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 345 mg | 27% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 503 mg | 11% | |
*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.
