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Veggie Breakfast Scramble

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The inspiration for this Veggie Breakfast Scramble came to us on a Saturday morning when we were cleaning out the refrigerator ahead of a weekly grocery run. There was left over kale from lunch salads during the week in addition to an extra onion, bell pepper and green beans that we didn’t use for dinner on Thursday. 

Wondering what to do with the left-over veggies, we decided to make a breakfast scramble. 

Start by rendering down a protein base, like the vegetarian smoked apple sage sausage by Field Roast © then sauté with vegetables with salt and pepper until they are slightly al dente. Wilt the kale, then pour over the whisked eggs and scramble. 

Serve the veggie scramble with yogurt and fresh fruit to round out your breakfast and enjoy this creative way to use left-over vegetables.

Veggie Breakfast Scramble

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 2 servings
Calories: 505kcal

Ingredients

  • 1 ¼ vegetarian smoked apple sage sausage by Field Roast ©
  • ¾ c yellow onion
  • 1 ¼ c red bell pepper
  • 1 ¼ c green beans
  • 1 ½ c kale
  • 3 large eggs
  • ¼ c milk
  • ¼ tbsp olive oil
  • 1 c plain Greek yogurt
  • 1 banana
  • 1/3 c raspberries

Instructions

  • Take the vegan sausage out of the casing and sauté in a pan over medium heat for 3 minutes with a drizzle of olive oil, breaking the sausage down with a spatula. When brown, take the sausage out of the pan and set aside in a separate bowl.
  • Chop up the vegetables and whisk the eggs with the milk.
  • Begin with sautéing the onion, red bell pepper and green beans in the pan with a sprinkle of salt and pepper over medium heat, until the vegetables are slightly al dente. Next, stir in the kale and let wilt, then pour in the whisked eggs and sprinkle the cooked sausage over the eggs and turn the heat to low.
  • Once the eggs start to firm up on the sides, flip the egg mixture and scramble in the skillet and cook until your desired temperature.
  • Serve with yogurt and sliced bananas and raspberries to round out your breakfast.

Notes

Nutrition Facts Per Serving
  • Calories – 505 Calories
  • Protein – 41 grams
  • Carbohydrates – 50 grams
  • Fat – 16 grams
  • Nutrition Note – this meal was specifically designed and developed to promote a healthy weight with balanced macronutrients (32% protein, 39% carbs and 29% fat)

Written by John Chelsey, Nutriology Founder

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