Veggie Scrambled Eggs with Aged White Cheddar

These Veggie Scrambled Eggs with Aged White Cheddar are a protein packed way to start the day. They’re also simply loaded with veggies and packed with nutrients. Try pairing them with my Sweet Potato Noodles, or with my Crispy Instant Pot Potatoes for super charged morning. These are the perfect gluten free breakfast and these veggie eggs can be made dairy free and paleo as well by leaving out the cheddar.

I make some sort of veggie scrambled eggs every week because it’s a quick and easy breakfast that’s both filling and nutritious. Yet I never seem to write down the recipe for these creations. This is probably because I never measure, and I’m always using whatever I have on hand.

But there are a few combinations we return to over and over again like this scramble. Or another one of my favorites, Scrambled Eggs with Spinach, Feta, and Pine nuts. One of my favorite things about veggie scrambles is that you’re already getting a serving or two of veggies in at breakfast time.

But you’re not really thinking about how healthy your breakfast is while you’re eating it. No… not at all, the only thing going through your head is how good the fresh veggies taste paired with aged white cheddar!

And whenever I’m looking to make a bigger breafkast, I make a pan of Simple Roasted Sweet Potato Noodles. I think they’re the perfect compliment to any morning eggs of your choice. And they’ve become pretty standard on the weekend breakfast table. Because as it would happen, this combination makes for awesome energy all day long in the mountains!

Now let’s make these Veggie Scrambled Eggs with Aged White Cheddar step by step!

I like to use pre-washed baby spinach to keep things quick and easy. Then just roughly chop it.

A few sliced green onions add a lot of savory character to eggs. And I find myself adding them in with pretty much every combination I try.

Halve or quarter the cherry tomatoes into bite sized pieces.

Whenever you add spinach to scrambled eggs, it’s important to remember to work fast. You want the spinach to be barely wilted before you add the eggs to the pan. If you fully cook the spinach it throws off too much water which makes the eggs less creamy.

When I’m cooking spinach in a scramble, I like to use medium-high heat and stir quickly and constantly. The key to creamy eggs is to stir without stopping. That way the eggs on the bottom never get overcooked and rubbery.

If you do make sweet potato noodles on the side, be sure they’re almost done first. Then move onto scramble your eggs because the eggs cook quickly. The sweet potato noodles can hold in the oven at a warm temperature while the eggs cook.

More protein packed breakfast recipes:

• Sausage Hash Brown Breakfast Casserole
• Easy Veggie Breakfast Bake
• Mexican Sweet Potato Breakfast Bowls
• Sweet Potato Avocado Toast
• Breakfast Salad with Everything Bagel Dressing
• Homemade Rosemary Breakfast Sausage Patties
• Make Ahead Sausage Egg Muffins

I think you’re going to love the combination of these eggs with the sweet potatoes. In fact it was last winter I discovered the amazing energy power of the eggs and sweet potato combo. A friend and I made this Paleo Power Breakfast before heading to Glacier National Park for a day of snowshoeing.

And I couldn’t believe how long lasting the energy was without weighing you down. Ever since then it’s been my favorite go-to combination. And I hope you’ll enjoy playing around with all sorts of variations too!

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