Scrambled Eggs with Vegetables

Turn a simple breakfast into something colorful and satisfying with these billowy scrambled eggs with vegetables. Crisp green peppers soften just enough to lose their raw edge while keeping a satisfying bite, and green onions melt into the eggs, leaving behind their gentle sharpness. Add tomatoes at the very end to keep them intact and bursting with acidic sweetness instead of turning the whole pan watery.

This veggie egg scramble comes together faster than it takes for your coffee to brew, and the milk whisked into the eggs creates pockets of steam as they cook, yielding eggs scrambled with vegetables that are creamy rather than rubbery. Taste of Home reader Marilyn Ipson of Rogers, Arkansas, likes to serve them to a hungry brunch crowd with sausage, toasted English muffins and fresh fruit.

Ingredients for Scrambled Eggs with Vegetables

• Eggs: Lightly beaten eggs are best for scrambled eggs. You want to keep them fluffy and light. To check the freshness of eggs, drop them into a bowl of water. If they sink, they’re likely fresh. If they stand up or float, they’ve been around a while.
• Fat-free milk: A splash of milk adds moisture to the eggs, making them tender and creamy rather than rubbery.
• Green pepper: Chopped bell pepper contributes a sweet, mild crunch and a pop of color to the scramble.
• Green onions: Their mild, slightly sharp flavor adds brightness without overpowering the delicate eggs.
• Salt: This essential seasoning enhances all the flavors in the dish, bringing out the natural taste of the eggs.
• Pepper: A light sprinkle adds subtle warmth and depth to balance the richness of the eggs.
• Tomato: Diced tomato provides juicy bursts of fresh, tangy flavor. Seeding the tomato ensures you don’t add too much moisture to the eggs.

Directions

Step 1: Mix the eggs and vegetables

In a small bowl, combine the eggs and milk.

Add the green pepper, green onions, salt and pepper.

Editor’s Tip: One of the biggest mistakes with eggs is not mixing them enough. You want them to be uniformly yellow with no streaks of white or clear strands. But don’t overmix them; using a fork instead of a whisk is sometimes better.

Step 2: Cook the scrambled eggs

Pour the eggs into a lightly greased skillet. Cook and stir them over medium heat until they’re nearly set, two to three minutes.

Add the tomato. Cook and stir the scramble until the eggs are completely set.

Editor’s Tip: One way to ensure you’re not overcooking eggs is to cook them until they’re set, and then turn off the heat and let them continue cooking on the burner. There’s enough residual heat to finish the eggs so they’re tender, not rubbery.

Scrambled Eggs with Vegetables Variations

• Add cheese: Stir in shredded cheddar, crumbled feta or grated Parmesan during the last minute of cooking for extra richness and flavor.
• Make it spicy: Toss in diced jalapenos with the other vegetables or add a splash of salsa to the egg mixture for a kick of heat.
• Incorporate herbs: Fold in fresh chopped basil, cilantro or chives just before serving the dish to brighten it with aromatic flavor.
• Try different vegetables: Swap in diced zucchini, sliced mushrooms or baby spinach to give the scramble a different flavor and texture profile. If using moisture-rich vegetables, cook them briefly first to avoid adding excess liquid to the eggs.
• Make it meaty: Stir in cooked crumbled bacon, diced ham or breakfast sausage for a heartier meal that’s packed with protein.

How to Store Scrambled Eggs with Vegetables

Store leftover scrambled eggs in an airtight container in the refrigerator as soon as they’ve cooled to room temperature. While scrambled eggs are always best enjoyed fresh, properly stored leftovers can be a convenient option for meal prep or breakfast. Just make sure the container is sealed tightly to prevent the eggs from absorbing other flavors in your fridge.

How long do scrambled eggs with vegetables last?

Scrambled eggs will keep in the refrigerator for three to four days when stored in an airtight container.

Can you make scrambled eggs with vegetables ahead of time?

While scrambled eggs are always best served fresh and hot, you can definitely prep components ahead to streamline your morning routine. Chop the green pepper, green onions and tomato the night before and store them in separate containers in the fridge—this cuts your active cooking time in half. You can even whisk together the eggs, milk, salt and pepper up to 24 hours ahead; just give the mixture a quick stir before cooking. For truly make-ahead scrambled eggs, gently reheat the prepared and refrigerated dish in the microwave or on the stovetop with a splash of milk to rehydrate them.

Scrambled Eggs with Vegetables Tips

Can you make these with egg whites?

You can substitute eight egg whites (or 1 cup of liquid egg whites) for the four whole eggs in this recipe. Keep in mind that egg white scrambles will have a lighter texture and less richness than those made with whole eggs, so you might want to add an extra splash of milk to keep them moist. The cooking time may be slightly shorter since egg whites set faster than whole eggs.

Should you cook the vegetables first?

For this recipe, you don’t need to precook the vegetables—the green pepper and onions soften nicely as the eggs cook, and adding the tomato at the end prevents it from releasing too much moisture. However, if you prefer your peppers very soft or want to use heartier vegetables like mushrooms or zucchini, you can saute them in the skillet for two to three minutes before adding the egg mixture. Just be sure the vegetables are tender before adding the eggs so that everything finishes cooking at the same time.

What else can you serve with a veggie scramble?

A veggie scramble pairs beautifully with whole-grain toast, English muffins, or a warm tortilla for scooping. Fresh fruit, roasted potatoes or crispy hash browns make excellent sides. For a heartier breakfast spread, serve them alongside turkey sausage, bacon or a green salad.

How else can you use scrambled eggs with vegetables?

These versatile scrambled eggs are perfect for stuffing into breakfast burritos or wraps with a sprinkle of cheese and a dollop of salsa or sour cream. Pile them onto toasted bagels or English muffins for a quick breakfast sandwich, or use them as a protein-packed filling for quesadillas.