Best 7 Meaty Veggie Scramble Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Craving a hearty and protein-packed breakfast or brunch dish that combines the flavors of succulent meat and colorful vegetables? Look no further than the "meaty veggie scramble"! This versatile dish offers a delightful fusion of textures and flavors, featuring tender and savory meat, crisp and vibrant vegetables, and a fluffy, golden-brown egg base. With endless variations and customizable ingredients, the "meaty veggie scramble" caters to diverse tastes and dietary preferences, making it a perfect meal to kick-start your day or enjoy as a leisurely weekend brunch.

Check out the recipes below so you can choose the best recipe for yourself!

MEAT AND POTATO SCRAMBLE



Meat and Potato Scramble image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 10

2 tablespoons butter
8 ounces breakfast sausage
4 slices bacon, cut into small pieces
1/2 onion, diced
1 leftover baked small russet potato, diced
Kosher salt and freshly ground black pepper
1/4 cup half-and-half
6 large eggs
1/2 cup small-cubed Cheddar
4 green onions, sliced

Steps:

  • Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.
  • Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.
  • Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.

VEGGIE AND EGG UNITE SCRAMBLE



Veggie and Egg Unite Scramble image

Provided by Food Network

Time 32m

Yield 8 servings

Number Of Ingredients 18

1/2 teaspoon olive oil
1/2 cup diced onion
1/2 cup sliced asparagus
1/2 cup chopped Swiss chard
1/2 teaspoon curry powder
1/4 pound firm tofu, crumbled
1/2 cup diced tomato
Fresh ground pepper
16 egg whites
8 (6-inch) corn tortillas
Roasted Salsa Colorado, recipe follows
2 ancho chiles, stemmed and seeded
5 plum tomatoes
1 onion, peeled and quartered
2 cloves garlic, minced
1 tablespoon chopped fresh oregano leaves
2 tablespoons chopped fresh cilantro leaves
Salt

Steps:

  • In a hot saute pan over medium heat, add the oil, and saute the onion, asparagus and Swiss chard for about 2 minutes, until softened. Saute for an additional 2 minutes, stirring. Mix the curry and tofu with the sauteing veggies. Reduce the heat to low and stir the eggs. Continue to cook and stir only when the eggs are set, about 3 to 4 minutes or until the eggs are cooked to your liking. Serve 4 ounces of the golden eggs with warm tortillas and fresh salsa Rancho Colorado.
  • Toast the chiles in a dry saute pan over medium high heat until brown for 1 minute. Remove from the pan and set aside. Add the tomatoes and onion and cook, turning until the tomatoes and onion are well browned and start to fall apart. This will take about 10 minutes. Place the chiles with 1 of the charred tomatoes and a little onion in a blender or food processor and process until blended add the remaining tomato, onion, garlic, oregano, and cilantro and pulse until chunky. Season with the salt.

HEALTHY VEGGIE SCRAMBLE



Healthy Veggie Scramble image

Make and share this Healthy Veggie Scramble recipe from Food.com.

Provided by iamtaranicole

Categories     Breakfast

Time 10m

Yield 1 scramble, 1 serving(s)

Number Of Ingredients 6

2 eggs
1/2 cup spinach
1/8 cup onion
1/8 cup green pepper
1/8 cup mushroom
1/8 cup tomatoes

Steps:

  • Sautee veggies with non-fat cooking spray, add scrambled eggs, cook until done.

EXTREME VEGGIE SCRAMBLED EGGS



Extreme Veggie Scrambled Eggs image

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

Provided by EIORE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 6

Number Of Ingredients 8

¼ cup olive oil
¼ cup sliced fresh mushrooms
¼ cup chopped onions
¼ cup chopped green bell peppers
6 eggs
¼ cup milk
¼ cup chopped fresh tomato
¼ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
  • 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.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 2.4 g, Cholesterol 191.8 mg, Fat 15.8 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 3.9 g, Sodium 159.1 mg, Sugar 1.6 g

EGG AND VEGGIE SCRAMBLE



Egg and Veggie Scramble image

This easy egg and veggie scramble is ultra-versatile as you can use any mashed or puréed veggies your baby loves to eat. Here, we've used a delicious and nutritious combo of puréed peas, carrots and butternut squash.

Provided by Egg Farmers of Canada

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Canada

Time 40m

Yield 1

Number Of Ingredients 3

½ cup peeled and diced vegetables (we used peas, carrots and butternut squash)
1 large egg
1 tablespoon breast milk or formula

Steps:

  • Steam or boil vegetables until very tender. Drain if necessary and mash or puree together until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
  • Whisk egg. Whisk in 1/4 cup (60 mL) of the pureed or mashed mixed vegetables until well combined.
  • Heat a pan over medium heat. Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
  • Remove from heat, let cool and chop into tiny pieces your baby can manage.

Nutrition Facts : Calories 139 calories, Carbohydrate 11.8 g, Cholesterol 186.6 mg, Fat 5.7 g, Fiber 3.2 g, Protein 10.4 g, SaturatedFat 1.8 g, Sodium 157.2 mg, Sugar 5.2 g

VEGETABLE SCRAMBLED EGGS



Vegetable Scrambled Eggs image

I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit. -Marilyn Ipson, Rogers, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

4 large eggs, lightly beaten
1/4 cup fat-free milk
1/2 cup chopped green pepper
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped and seeded

Steps:

  • In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.

Nutrition Facts : Calories 173 calories, Fat 10g fat (3g saturated fat), Cholesterol 373mg cholesterol, Sodium 455mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

VEGGIE EGG SCRAMBLE



Veggie Egg Scramble image

White wine turns this egg dish into a sophisticated brunch specialty. "While staying with friends one weekend, we enjoyed the most wonderful eggs," says Phyllis Behringer of Defiance, Ohio. "I created this version to reduce the calorie and fat content."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 3 servings.

Number Of Ingredients 13

6 egg whites
2 eggs
1/4 cup white wine or chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 teaspoon butter
1 teaspoon olive oil
1/2 cup shredded reduced-fat cheddar cheese
2 teaspoons minced fresh basil

Steps:

  • In a bowl, whisk the eggs, whites, wine or broth, salt, pepper and garlic powder; set aside. In a large nonstick skillet, saute the green pepper, onion and mushrooms in butter and oil for 3 minutes or until crisp-tender. , Reduce heat to medium. Stir in the egg mixture; cook and stir until eggs are completely set. Sprinkle with cheese and basil. Cover and remove from the heat; let stand for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 201 calories, Fat 10g fat (5g saturated fat), Cholesterol 158mg cholesterol, Sodium 365mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

Tips:

  • Prep your vegetables: Before you start cooking, chop and dice your vegetables so that they are ready to go. This will save you time and make the cooking process smoother.
  • Use a variety of vegetables: Don't be afraid to mix and match different vegetables in your scramble. This will add flavor, color, and nutrients to your dish.
  • Cook the vegetables until they are tender-crisp: You don't want to overcook the vegetables, as they will become mushy. Aim to cook them until they are just tender-crisp.
  • Add some protein: In addition to vegetables, you can also add protein to your scramble. This could include eggs, tofu, or cooked meat.
  • Season to taste: Don't forget to season your scramble with salt, pepper, and other herbs and spices. This will help to bring out the flavors of the vegetables and protein.
  • Serve immediately: A veggie scramble is best served immediately after it is cooked. This will ensure that the vegetables are still crisp and the flavors are at their best.

Conclusion:

A veggie scramble is a delicious, healthy, and versatile breakfast option. It is packed with nutrients and can be easily customized to your liking. With a little planning and preparation, you can make a veggie scramble that is sure to please everyone at the table.

Related Topics