Savory Scrambled Eggs & Veggie Breakfast Bowl

A nourishing, low-carb breakfast packed with fluffy scrambled eggs, tender mushrooms, creamy avocado, and vibrant steamed broccoli—perfect for a clean and satisfying start!

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast, Healthy

Cuisine American

Servings serving

Calories 380 kcal

Ingredients

Main Ingredients

3 large eggs
1 tbsp butter or olive oil divided
1/2 cup mushrooms sliced
1/2 avocado sliced
1 cup broccoli florets
Salt and black pepper to taste
Fresh parsley chopped, for garnish

Instructions

Lightly steam or blanch broccoli florets until just tender (about 3–4 minutes). Set aside.
In a skillet, heat 1/2 tbsp butter or oil. Cook mushrooms over medium heat until browned and tender (about 5–6 minutes). Season lightly.
In another pan, melt remaining butter and scramble eggs gently over medium-low heat until soft and creamy. Season with salt and pepper.
Arrange scrambled eggs, sautéed mushrooms, steamed broccoli, and sliced avocado in a bowl.
Sprinkle with fresh parsley and extra black pepper. Enjoy warm!

Notes

Feel free to swap in spinach, tomatoes, or sweet potatoes for variety. Great with a dash of hot sauce too!

Nutrition

Calories: 380kcalCarbohydrates: 8gProtein: 17gFat: 30gSaturated Fat: 10gCholesterol: 380mgSodium: 240mgPotassium: 650mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 50mgCalcium: 80mgIron: 2mg