There’s something undeniably comforting about a hearty breakfast scramble. It’s the kind of meal that fuels your morning with warmth, flavor, and just the right amount of nourishment. Whether you’re enjoying a slow weekend brunch or need something quick and satisfying on a busy weekday, this Breakfast Scramble Bowl is the perfect way to start your day.

Packed with fresh vegetables, creamy avocado, and protein-rich eggs, this scramble bowl is both delicious and wholesome. It’s also endlessly customizable—you can mix and match your favorite ingredients to make it your own. Plus, it’s a fantastic way to use up any leftover veggies in your fridge.

If you’ve ever found yourself staring at a pan of plain scrambled eggs, wondering how to make them more exciting, this recipe is for you. With just a few simple ingredients and a little creativity, you can transform an ordinary breakfast into something truly satisfying.

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 20 minutes, making it perfect for busy mornings.
• Packed with Protein – Keeps you full and energized throughout the day.
• Loaded with Fresh Veggies – A great way to get in some greens first thing in the morning.
• Completely Customizable – Swap in your favorite vegetables, cheeses, or seasonings.
• Perfect for Meal Prep – Make a batch ahead of time and reheat for a no-fuss breakfast.

Ingredients You’ll Need

• 2 large eggs
• ½ cup cherry tomatoes, halved
• ½ cup baby spinach
• ¼ cup bell pepper, diced
• ¼ cup red onion, diced
• 1 small avocado, sliced
• ½ cup cooked quinoa or roasted sweet potatoes (optional)
• 1 beef sausage, sliced
• 1 tablespoon olive oil
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• Salt and black pepper, to taste
• ¼ cup feta cheese (optional)
• Fresh cilantro or green onions, for garnish

How to Make a Breakfast Scramble Bowl

Step 1: Sauté the Vegetables

Heat the olive oil in a large skillet over medium heat. Once hot, add the diced onions and bell peppers. Cook for 3-4 minutes, stirring occasionally, until they soften and become fragrant.

Next, add the cherry tomatoes and sliced beef sausage. Cook for another 2-3 minutes until the tomatoes start to soften and the sausage is lightly browned.

Step 2: Scramble the Eggs

Push the veggies to one side of the pan and crack the eggs directly into the empty space. Let them cook for about 30 seconds, then gently scramble them using a spatula. Season with garlic powder, paprika, salt, and black pepper. Stir everything together so the eggs mix well with the veggies.

Step 3: Add Spinach & Final Touches

Toss in the baby spinach and stir for another minute until it wilts slightly. If you’re adding cooked quinoa or roasted sweet potatoes, now is the time to mix them in.

Step 4: Assemble & Serve

Transfer your scramble to a bowl and top with fresh avocado slices, crumbled feta cheese (if using), and a sprinkle of fresh cilantro or green onions. Serve warm and enjoy!

Helpful Tips

• Want fluffier eggs? Beat them in a bowl with a splash of milk before adding them to the pan.
• Make it dairy-free by skipping the feta cheese or using a dairy-free alternative.
• Spice it up with a dash of hot sauce or red pepper flakes.
• Switch up the protein – Instead of beef sausage, try turkey sausage or even tofu for a vegetarian version.
• Use leftovers wisely – Roasted sweet potatoes, quinoa, or even last night’s grilled veggies make excellent add-ins.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1 serving
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian-friendly (if using tofu instead of sausage)

Notes

• You can double or triple the ingredients to make multiple servings.
• Store leftovers in an airtight container and reheat in a skillet over low heat or in the microwave for about 30 seconds.
• This recipe is naturally gluten-free if you ensure all your ingredients are certified gluten-free.

Nutritional Information (Per Serving)

Note: Nutrition may vary depending on ingredient choices.

• Calories: ~350-400
• Protein: 18g
• Carbohydrates: 22g
• Fat: 24g
• Fiber: 7g

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can cook the scramble ahead of time and store it in the fridge for up to 3 days. Just reheat in a pan or microwave before serving.

What can I use instead of eggs?

For a vegan version, you can use crumbled tofu instead of eggs. Season it with turmeric, garlic powder, and nutritional yeast for extra flavor.

Can I add other vegetables?

Absolutely! Mushrooms, zucchini, kale, or even shredded carrots would be great additions.

What’s the best way to store leftovers?

Store in an airtight container in the fridge. If including avocado, add it fresh when serving rather than storing it.

Related Recipes

If you loved this Breakfast Scramble Bowl, you might also enjoy:

• Cheesy Potato Egg Scramble – A Hearty, Comforting Breakfast
• Tater Tot Breakfast Bowl with Sausage Gravy
• High-Protein Breakfast Bowls
• Hearty Breakfast Burrito Bowl

Final Thoughts

There’s nothing like a warm, protein-packed breakfast to start your day on the right note. This Breakfast Scramble Bowl is not only delicious but also easy to customize, making it a great go-to recipe for any morning. Whether you keep it simple or load it up with extra veggies, it’s sure to become a staple in your kitchen.

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