Skip to content

Breakfast Β· Lunch Β· Dinner

Egg and Veggie Scramble with Toast

Whole eggs and egg whites scrambled with onion, peppers and mushrooms, with whole-wheat toast. Quick, filling and cheap.

⏱ 20 min (10 min prep, 10 min cooking) 🍽 Serves 4 · about 1 cup of scramble and 1 slice of toast budgetkid friendlyquickfreezer friendlyleftovers vegetariandairy free

One of our simple plates: kids’ portions and batch-cooking a week β†’

πŸ“… Add to my plan

ContainsEggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings
  • 6 Eggs, large
  • 1 cup Liquid egg whites
  • 1 tbsp Olive oil
  • 1 Yellow onion, diced
  • 1 Red bell pepper, diced
  • 4 oz White mushrooms, sliced
  • Β½ tsp Table salt
  • ΒΌ tsp Ground black pepper (to taste)
  • Β½ cup Shredded cheddar, shredded (optional)
  • 4 slice Sandwich bread, whole wheat, toasted

Make it yourself

Make the whole-wheat sandwich bread yourself β†’ Make the half whole-wheat sandwich bread yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large nonstick skillet, mixing bowl, whisk or fork, spatula, toaster.

  1. Whisk the eggs, egg whites, ΒΌ teaspoon of the salt and the pepper in a bowl.
  2. Heat the oil in the skillet over medium heat. Cook the onion, pepper and mushrooms with the rest of the salt 6 to 7 minutes, until soft and the mushroom liquid cooks off.
  3. Pour in the eggs. Stir slowly with a spatula until they are set with no liquid egg left, 2 to 3 minutes; egg dishes are done at 160Β°F (USDA). Sprinkle on cheese if you like.
  4. Serve with the toast.

🌑 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadChop the vegetables up to 3 days ahead and keep them in the refrigerator. Cooked scramble keeps 3 to 4 days; reheat to 165Β°F.
❄️ FreezerCooked scramble freezes up to 2 months for breakfast burritos; thaw in the refrigerator.
β†Ί LeftoversRoll leftover scramble in a tortilla for lunch; refrigerate within 2 hours and eat within 3 to 4 days (USDA).
πŸ§’ With kidsKids eat about half: Β½ cup of scramble and half a slice of toast. Kids can crack eggs into a bowl and whisk (wash hands after).
Gluten-free swapUse gluten-free bread.
Whole eggs swapUse 9 whole eggs instead of eggs plus whites.

Goes well with

πŸ‡ Rainbow Fruit Salad

Good to know

Cooking Fats Compared Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.