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Veggie Breakfast Scramble with Potatoes

Veggie Breakfast Scramble with Potatoes

Amber Gray
Start the day off on a healthy foot and load up on veggies with this veggie breakfast scramble! Packed with potatoes, mushrooms, peppers and tomatoes, plus a great dose of protein from eggs, your family will have the fuel they need to power through the day.
Prep Time 30 mins
Total Time 30 mins
Course Breakfast & Brunch
Servings 2
Calories 493 kcal


  • 2 medium red potatoes quartered
  • 1 teaspoon plus 1 Tbsp. olive oil, divided
  • 1/8 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/4 green bell pepper seeded, chopped
  • 1/4 cup sliced mushrooms
  • 1/4 cup quartered tomatoes
  • 1 /4 small sweet onion chopped
  • 4 large eggs scrambled in a bowl


  • Preheat oven to 400°F.
  • Toss potatoes with 1 tsp. olive oil, paprika and salt. Lay single layer on baking sheet and bake 15 minutes, or until golden and tender.
  • Heat 1 Tbsp. oil in small skillet over medium-high heat; add peppers, mushrooms, tomatoes and onion, and cook 2 minutes. Add eggs, stir and cook 2-3 minutes, or until firm.
  • Top potatoes with eggs.


Calories: 493kcalCarbohydrates: 60gProtein: 23gFat: 19gCholesterol: 375mgSodium: 265mgFiber: 5g
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