Low Carb Veggie Scramble with Broccoli & Bell Peppers

How to Make Scrambled Eggs with Veggies for a 10-Minute Breakfast

You can whip up a warm, satisfying meal on busy mornings—like this low carb breakfast veggie scramble recipe! I’ll show you how to make scrambled eggs with veggies in under 10 minutes, so you’ve still got time to sit down and enjoy before heading out the door.

Sure, you could prep a breakfast casserole or freezer breakfast sandwiches that you just reheat and eat. But, for me personally, nothing compares to a freshly-cooked meal—which is why a veggie scramble is one of my go-to options.

You just sauté veggies in a pan, add whisked eggs, and everything’s cooked in just a few minutes! Take a few minutes to chop your veggies on prep day or ahead of time, and your easy veggie scramble becomes that much easier.

I’ll show you how I make scrambled eggs with veggies in my minimal meal prep style, with the basic components ready to toss straight into the pan. Switch up the veggies or serve with different toppings for endless veggie scramble variety!

Breakfast Veggie Scramble

Breakfast Veggie Scramble Meal Prep Components

As I mentioned, I’ve got more of a minimal meal prep style—I like to prep basic components on my prep day, and then use those components to throw together freshly cooked meals throughout the week. If you’re a maximum prepper, you may be fine with leftovers and just prefer to have everything prepped and ready, so you can just reheat and eat. (I.e. breakfast egg cups, breakfast sandwiches, breakfast muffins, etc.)

Wherever you fall on the spectrum is great, do what works for YOUR lifestyle, schedule, and budget! Knowing your meal prep style can help you make your prep as efficient as possible. But, if you’re intimidated by meal prep—especially the idea of maximum prep, with tons of perfectly portioned meals arranged in prep containers—it’s helpful to know that there’s more than one way to do it.

You don’t have to prep everything. You can just prep some things, just enough to make healthy meals easier and less-time consuming to cook! That’s what this breakfast veggie scramble is all about—making healthy cooking easier, with minimal effort. Here’s what I do ahead of time on prep day:

Chop Veggies on Prep Day

Of course, if you’re making scrambled eggs with veggies you’ll need to have some eggs on hand, which are easy enough to store in the carton you buy them in. No prep needed! And, you can also have toppings on-hand—like salsa, avocado, shredded cheese—which you don’t need to worry about until the time of eating.

So, the only actual prep work you need to worry about is chopping up some veggies! You can even splurge on pre-chopped veggies that you just take straight out of the bag when you want them. Or, take a few minutes to chop the veggies of your choice and store them to use throughout the week. Sweet potato, zucchini, even green beans—whatever you like!

For this low carb veggie scramble recipe, I’m using onion, broccoli, and bell pepper. I prefer to use pre-chopped onion, but if you’re using a whole onion go ahead and dice it up on prep day. Cut broccoli into florets and chop as much bell pepper as you’d like. Then, simply store in airtight containers in the fridge so everything is easily accessible in the mornings!

Low Carb Breakfast Scramble

How to Make Scrambled Eggs with Veggies

With your vegetables pre-chopped, making a veggie scramble is a breeze. To start, heat a pan with some oil and add chopped onion, if you’re using it. Sauté for a minute or two to release the flavor, and then add your other veggies into the pan.

Depending on which veggies you’re using, be mindful of how long or short different veggies might need to cook. For starchier vegetables like sweet potato that need to cook longer, add those to the pan first. For my scrambled eggs with veggies, I first add broccoli to the pan to cook for a few minutes. Then, I add my bell pepper since it needs slightly less time to cook. Season to taste with any seasonings you like.

While the veggies sauté, whisk up your eggs in a measuring cup or dish. Once the veggies are tender, pour the whisked eggs into the hot pan. The eggs will immediately begin cooking as they hit the hot pan, just gently fold them with your spatula until cooked through to your liking.

Transfer to a plate, and your scrambled eggs with veggies are ready to serve—in under 10 minutes! Jazz up your breakfast scramble with toppings like salsa or hot sauce, sliced avocado or guacamole, shredded cheese, or anything you like. For accompaniments, consider serving with healthy carbs like roasted potatoes or fresh fruit!

Scrambled Eggs with Veggies

To see how this breakfast scramble is made, watch my 10 Minute Meal Prep Meals video!

Breakfast Veggie Scramble

Low Carb Veggie Scramble

Easy Breakfast Scramble with Broccoli & Bell Peppers
5 stars (2 ratings)


Veggie Scramble

  • drizzle of oil
  • 2 Tbsp chopped onion
  • ¼ cup broccoli
  • ¼ cup bell pepper
  • 2 eggs, whisked
  • salt & pepper, to taste

Topping Ideas

  • shredded cheese
  • sliced avocado
  • salsa


  • Heat oil in a pan and saute onion until softened.
  • Add broccoli and saute for a few minutes. Once softened slightly, add bell pepper and continue to cook for 2-4 minutes. Season to taste with salt and pepper (or seasonings of choice).
  • Pour whisked eggs into pan over sauteed veggies, folding eggs with a spatula as they cook.
  • Serve with your favorite toppings and enjoy!


*Nutrition below does not include optional topping ideas.
Net carbs per serving: 4g
Serving: 1scramble, Calories: 228kcal, Carbohydrates: 6g, Protein: 14g, Fat: 17g, Fiber: 2g, Sugar: 2g
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