Published: by Megan Porta · This post may contain affiliate links.
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If you don’t have time to make a healthy breakfast every morning, try this recipe for eggs with vegetables. Cater vegetables to your liking!
My husband is constantly telling me that I need to be better about eating breakfast. Most of the time I just forget! I get caught up in getting food in my boys’ bellies and forget about my own. A few years ago, I came up with a breakfast plan that requires minimal effort each morning.
On Sunday I throw a few ingredients into 7 Ziploc bags and put them in the fridge. Then, each morning when I open the fridge, I see the bags and remember. Oh yeah. Breakfast. I toss the contents of the bag in a skillet and it does its thing while I run around the kitchen. Ten minutes later, time to eat!
This recipe is so easy, GOOD, healthy and customizable and I hope you love it, too!
HOW TO MAKE EGGS WITH VEGETABLES
STEP 1
Divide the onion, jalapeños (if using), spinach, tomatoes, olives (and/or any “extras”) between 7 quart-size ziploc bags. Add the heaviest ingredients (tomatoes/olives) first and the lightest ones (spinach) last. Store bags in the refrigerator until ready to use.
STEP 2
Heat olive oil in a skillet over medium heat. Add contents of one bag into skillet and cook for 3 minutes, or until veggies are soft and onions are fragrant. Add meat, if using.
Create two holes in the center of the veggies.
Crack an egg into each hole.
Cover and cook for 4-5 minutes, or until whites of eggs are cooked through. An alternate option for the eggs is to add them after the veggies have cooked for 3 minutes and stir constantly, scrambling them until they are cooked through.
STEP 3
Sprinkle seasonings evenly over top. Top with avocado slices or salsa (both optional) and serve warm. Repeat above steps every day for one week!
RECIPE NOTES
- This recipe is totally customizable. Add any vegetable or herb to the mix. Other options include: mushrooms, bell peppers, green onions, garlic, chives, parsley.
- This recipe is set up as a “meal prep” recipe, but can be made one serving at a time, as well. Simply divide ingredient list by 7 and cook as directed starting in step 2.
- Topping options include: salt, pepper, red pepper flakes, any seasoning of choice, avocado slices, salsa or sriracha.
Eggs with Vegetables Recipe
If you don't have time to make a healthy breakfast every morning, try this recipe for eggs with vegetables. Cater vegetables to your liking!
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Course: Breakfast
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Servings: 7
Calories: 259kcal
Author: Megan Porta
Ingredients
- 1 onion chopped
- 2 jalapeno peppers finely chopped (optional)
- 3 cups spinach chopped
- 10.5 oz cherry or grape tomatoes halved
- 1 cup green olives chopped, or black
Other ingredient options:
- 1/2 cup chopped mushrooms
- 2 cloves garlic minced
- 1/2 cup bell peppers chopped
- 3 green onions sliced
- 2 tbsp chives chopped
- 2 tbsp olive oil
- bacon cooked and chopped
- Salt, pepper, red pepper flakes and/or other seasonings of choice
- 14 large eggs
- 1/2 avocado sliced, for topping (optional)
Instructions
Divide the onion, jalapeños (if using), spinach, tomatoes, olives (and/or any “extras”) between 7 quart-size ziploc bags. Add the heaviest ingredients (tomatoes/olives) first and the lightest ones (spinach) last. Store bags in the refrigerator until ready for use.
Heat olive oil in a skillet over medium heat. Add contents of one bag into skillet and cook for 3 minutes, or until veggies are soft and onions are fragrant. Add meat, if using. Create two holes in the center of the veggies and crack an egg into each hole.
Cover and cook for 4-5 minutes, or until whites of eggs are cooked through. An alternate option for the eggs is to add them after the veggies have cooked for 3 minutes and stir constantly, scrambling them until they are cooked through.
Sprinkle seasonings evenly over top. Top with avocado slices or salsa (both optional) and serve warm. Repeat above steps every day for one week!
Notes
- This recipe is totally customizable. Add any vegetable or herb to the mix. Other options include: mushrooms, bell peppers, green onions, garlic, chives, parsley.
- This recipe is set up as a “meal prep” recipe, but can be made one serving at a time, as well. Simply divide ingredient list by 7 and cook as directed starting in step 2.
- Topping options include: salt, pepper, red pepper flakes, any seasoning of choice, avocado slices, salsa or sriracha.
Nutrition
Calories: 259kcal | Carbohydrates: 9g | Protein: 15g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 459mg | Potassium: 513mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2662IU | Vitamin C: 32mg | Calcium: 96mg | Iron: 3mg
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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Reader Interactions
Comments
grayHow do you keep the vegetables fresh for longer? Won’t they become brown?
Reply
- Megan Porta
Gray: How long are you wanting the veggies to last? Overnight should work great, but longer than that might stretch them a bit. Enjoy!!
MeganReply
- Marzia [Little Spice Jar]
Megan, this is such a great idea! Love that you make the baggies ahead of time so it's quick and easy to whip up. Your combination of veggies are great too!
Reply
- Katrina @ Warm Vanilla Sugar
Gotta love quick and colourful meals like this! Looks lovely!
Reply
