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If you’re cooking for your family or yourself these scrambled eggs with veggies are a hearty, healthy breakfast. Use the veggies I suggest in the recipe or use up any veggies you have on hand, either way, this delicious dish cooks up quick and is also pretty tasty for supper.
If cooking for one or two this dish keeps for several days in the fridge or you can freeze portion sizes in a freezer container for a quick and easy make-ahead meal.
How to Make Scrambled Eggs with Veggies:
Start with a pound of mushrooms of your choice. Rinse the mushrooms and pat them dry, then chop them in a rough cut so the pieces aren’t too big or too small.
Heat a skillet over medium heat and add a tablespoon of coconut oil to melt. Then spread the mushrooms out in an even layer in the skillet and leave alone for 5 minutes.
Stir occasionally while you begin chopping the rest of the veggies – green onions, asparagus, and grape tomatoes.
Add the chopped veggies to the mushrooms and continue cooking for 5-7 minutes until the veggies start getting tender. Add salt, pepper, and little seasoning salt if desired.
Pour 6-8 eggs over the cooked veggies and stir around frequently.
Once eggs are cooked add in a cup of dairy-free cheese (optional) and stir until melted.
Serve and enjoy!
More Gluten-Free & Dairy-Free Breakfast Recipes You’ll Love:
Breakfast Casserole (Overnight)
Dairy-Free Sausage Gravy
Grain-Free Biscuits
Blueberry Coffee Cake
Easy Sausage Breakfast Skillet
Scrambled Eggs with Veggies (Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Stove Top
- Diet: Gluten Free
Description
These delicious scrambled eggs with veggies are perfect for a hearty breakfast or breakfast for supper!
Ingredients
1 lb mushrooms
1 tablespoon coconut oil or butter-flavored coconut oil
1 bunch green onions
1 bunch asparagus
1 pint of grape tomatoes
6-8 eggs
1 cup dairy-free cheese*
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 seasoning salt (optional) (Herbamare)
Instructions
Start with a pound of mushrooms of your choice. Rinse the mushrooms and pat them dry, then chop them in a rough cut so the pieces aren’t too big or too small.
Heat a skillet over medium heat and melt a tablespoon of coconut oil or buttery coconut oil. Then spread the mushrooms out in an even layer in the skillet and leave alone for 5 minutes. Then stir occasionally while you begin chopping the rest of the veggies – green onions, asparagus, and grape tomatoes.
Add the chopped veggies to the mushrooms and continue cooking for 5-7 minutes until the veggies start getting tender. Add salt, pepper, and little seasoning salt if desired.
Pour 6-8 eggs over the cooked veggies and stir around frequently. Once eggs are cooked add in a cup of dairy-free cheese (optional) and stir until melted.
Serve!
Notes
*Dairy-free cheese brands – Myoko or Daiya or use your favorite brand.
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