Extreme Veggie Scrambled Eggs

Extreme Veggie Scrambled Eggs


"A variety of veggies combined with eggs make a great start to the day."

Ingredients 25 m {{adjustedServings}} servings 182 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
  2. In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.
Tips & Tricks
Egg and Sausage Casserole

A cheesy egg casserole with a simple crescent roll crust.

Individual Baked Eggs

Use a muffin tin to make simple baked egg, bacon, and cheese "muffins."

Rate recipe

Your rating


Reviews 69

  1. 89 Ratings


Great for a Sunday breakfast! I didn't use 1/4 cup of olive oil though - about half of that as I use a non-stick pan. This combination of veggies is great, all I added was a little minced garlic. This was perfect with a side of bacon and whole grain toast!

Lesley Carol

Of course most of us know how to make scrambled eggs as one reviewer correctly pointed out BUT we often forget delicious veggie combinations that are yummy with scrambled eggs. Recipes often jog our memories. Thanks for jogging mine!


Old, I mean experienced, cooks like me don't need a recipe for something like this, but I'm sure they'll agree with me that when you're brain dead and don't know what to make a recipe like this is great for an "aha!" moment of inspiration. Novice or beginner cooks will appreciate this recipe as it is so ideal and instructional. Good for you and good tasting too, packed with healthy carbs, protein, dairy and a little fat, you know you're doing your body good. I made only one real change to the recipe...I use olive oil for just about everything, but never with eggs so I used butter instead. I added salt and pepper, didn't measure anything precisely, and used a colorful mix of orange, yellow, green and red bell peppers. I served this with "Crispy Mashed Potato Pancake," also from this site.