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Scrambled Egg Bowl

Scrambled Egg Bowl

Scrambled Egg Bowl with grilled Red Peppers, zucchini and mushrooms.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine Eggs
Servings 1 meal


  • 2 Eggs
  • 1 Red Bell Pepper Yellow or Orange bell peppers are fine too. Green peppers are a little rough for breakfast.
  • 2 cups Mushrooms
  • 1 Zucchini
  • 1 Onion optional
  • 2 slices bacon
  • 1 tablespoon shredded cheddar cheese
  • 2 tablespoons olive oil
  • Salt & Pepper To taste


  • Slice peppers, mushrooms and zucchini. If using onion, slice it also. Add olive oil to a pre-heated frying pan and add peppers, mushrooms and zucchini. Season with salt and pepper. Cook for 5-10 minutes until desired firmness of the vegetables has been reached and set aside.
    Scrambled Egg Bowl Ingredients
  • Crack 2 eggs into a bowl and beat with a fork or a hand mixer. Spray a preheated frying pan with cooking spray and pour egg mixture in. Lightly scrape the pan with a spatula to form curds. Continue doing this until the eggs are no longer in liquid form (2-5 minutes).
  • Add eggs, bell pepper, mushrooms, zucchini, onion (optional) and bacon to a bowl. Top eggs with shredded cheddar cheese. Salt and pepper to taste.


Note: Large batches of vegetables can be prepared in a grill basket on the BBQ and stored in the fridge for about a week. The vegetables will have nice char to them when cooking on a BBQ. When ready to use, reheat the grilled vegetables in a frying pan before scrambling the eggs.
This is especially helpful when you don't have time during the week before work or school to grill the vegetables. Reheating in a frying pan will only take a few minutes.