Loaded with a rainbow of fresh veggies and lots of fluffy eggs, these veggie scrambled eggs are the ultimate healthy way to start the day!
We could all use more veggies in our life so why not start early and get ’em in at breakfast??
This scramble just gets the job done right. We’ve got a metric ton of sautéed veggies hanging out in a base of fluffy scrambled eggs and wow, the amount of color + flavor is insane!
Not only are these scrambled eggs on the healthy side, but they’re also incredibly easy to make and you can use pretty much any vegetable you have on hand.
My base recipe here is meat-free since we’re focusing on the veggies today, but you can also add meat for a little extra protein. Anything goes in breakfast land!
These Scrambled Eggs feature…
- A soft and fluffy texture
- Sautéed sweet pepper, kale, and cherry tomatoes
- Green onions and avocado for topping
Making the Scrambled Eggs
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Sweet pepper
- Kale
- Cherry tomatoes
- Eggs
- Sour cream
- Avocado
- Green onions
- Cheese of your choice
Tips for Perfect Scrambled Eggs
- Sauté vegetables separately from eggs – this will prevent the eggs from overcooking.
- Cook eggs over medium heat – be careful not to let your pan get too hot otherwise the egg curds will overcook and become rubbery.
- Remove eggs from heat if cooking too fast – it should take the eggs about 2-3 minutes to cook in total. If you find that they’re cooking too fast, remove the pan from heat for a few seconds to regulate the temperature.
Recipe Variations
Try these ideas for a different twist on these eggs.
- Use different veggies – try shredded carrot, mushrooms, spinach, or peas.
- Add meat – fold browned breakfast sausage or bacon bits into eggs.
- Try different toppings – try a sprinkle of fresh herbs, hot sauce, or salsa.
Serving Suggestions
I love serving these scrambled eggs alongside hash browns, toasted English muffins, or whole wheat bread. You can also pair them alongside a breakfast meat such as bacon or sausage.
It’s pretty much impossible to screw up these scrambled eggs! No matter the route you go with veggies or toppings, you’re about to have a savory breakfast hit on your hands.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More savory breakfasts you’ll love!
Veggie Scrambled Eggs
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Ingredients
- 2 tablespoons unsalted butter, divided
- 1 small sweet pepper, cut into 1/4-inch cubes
- 1 cup firmly-packed fresh kale leaves
- Salt and pepper to taste
- 1/2 cup cherry tomatoes, halved
- 8 large eggs, lightly beaten
- 2 tablespoons sour cream or crème fraiche
- Diced avocado, sliced green onions, and cheese of your choice for topping
Instructions
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat and swirl to coat pan. Add sweet pepper and kale, season with salt and pepper to taste, and sauté 3-5 minutes until crisp-tender. Fold in cherry tomatoes and scrape vegetable mixture into a bowl.
- Melt remaining 1 tablespoon butter in same nonstick skillet over medium heat and swirl to coat pan. Pour eggs into pan and use a flexible spatula to gently fold eggs several times, removing eggs from heat for a moment if they're cooking too fast. Eggs should take about 2-3 minutes to fully cook.
- Once eggs are almost set, fold sour cream or crème fraiche into eggs until melted. Remove eggs from heat and fold in sautéed vegetable mixture. Season eggs with salt and pepper to taste.
- Serve eggs immediately warm with avocado, green onions, and your choice of cheese on top. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 2/12/26.
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