Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado

A nutrient-dense, low-carb breakfast that’s bursting with protein, healthy fats, and flavor—this scramble is the perfect way I like to kick off my morning on a high note.

Why You’ll Love This Recipe

I love how this dish comes together in just about 10–12 minutes and fills me up with wholesome ingredients. The savory mushrooms and tender broccoli add great texture, while creamy avocado brings richness. It’s a balanced, satisfying breakfast that keeps me energized throughout the morning.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large eggs

• Salt and pepper to taste

• 1 tsp olive oil or butter for cooking the eggs

• ½ cup mushrooms, sliced

• ½ cup broccoli florets, chopped

• 1 tsp olive oil for sautéing veggies

• ½ avocado, sliced

Directions

1. Sauté the Veggies
   I heat 1 teaspoon of olive oil in a skillet over medium heat. Then I add the sliced mushrooms and chopped broccoli, cooking for about 4–5 minutes until they’re softened. I season them with a pinch of salt and pepper as they cook.

2. Scramble the Eggs
   While the veggies soften, I whisk together the eggs with a little salt and pepper. In another skillet, I melt 1 teaspoon of olive oil or butter over medium heat, pour in the eggs, and gently stir until the scramble is set but still soft—about 2–3 minutes.

3. Combine
   I transfer the sautéed veggies to a plate, top them with the scrambled eggs, and get ready for the finishing touch.

4. Serve with Avocado
   I arrange half an avocado, sliced, on top of the eggs and veggies or alongside them. The creamy avocado really ties the flavors together.

Servings and timing

• Total Time: 10–12 minutes

• Servings: 1–2

Variations

• I sometimes add chopped bell peppers, spinach, or cherry tomatoes to the veggies for extra color and nutrients.

• For more protein, I occasionally stir in a handful of shredded cheese into the scrambled eggs or top with feta.

• If I want a spicier kick, I sprinkle red pepper flakes or a dash of hot sauce on top.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm everything in a skillet over low heat, adding a splash of water or olive oil to prevent drying out. I avoid using the microwave, because I prefer the texture when it’s sautéed gently.

FAQs

What if I want this recipe vegan?

I swap the eggs for scrambled tofu seasoned with turmeric, garlic powder, black salt (kala namak), and nutritional yeast. I sauté it just like eggs until it’s heated through and resembles soft scramble.

Can I prepare the veggies ahead of time?

Absolutely. I like to chop and pre-cook the mushrooms and broccoli a day ahead. Then I reheat them in a skillet for 1–2 minutes before adding my freshly scrambled eggs.

Is there a way to add more protein?

Yes! I often stir in a scoop of unflavored protein powder or add diced cooked chicken or turkey to the veggie mix for a protein boost.

Can I freeze this?

I don’t recommend freezing eggs or avocado—they change texture after thawing. However, you can freeze the veggie mix separately for up to a month and then reheat it before adding freshly scrambled eggs.

Can I make this in just one pan?

Definitely. I sauté the veggies first, then push them to one side of the skillet. I scramble the eggs in the cleared space, eventually mixing everything together right in the same pan.

Conclusion

This Scrambled Eggs with Sautéed Mushrooms, Broccoli, and Avocado recipe is my go-to for a quick, nutritious breakfast. It’s simple, flexible, and packed with wholesome ingredients that keep me fueled for the morning. I hope it becomes a staple in your routine, too!