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Vegetable Scrambled Eggs

Rated as 4.44 out of 5 Stars

"I like to have friends and family over for a special Sunday brunch, especially when there's a 'big game' on television. These colorful eggs go perfectly with sausage, toasted English muffins and fresh fruit."
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10 m servings
Original recipe yields 2 servings


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  1. In a small bowl, beat eggs. Add green pepper, milk, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set. Add the tomato; cook and stir until heated through.


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I used red bell pepper, because that was what I had, and 2% milk. I used one full egg and two egg whites and added fresh garlic. I garnished it with a little organic salsa and Frank's Hot Sauce.

Delicious!!! I cut the recipe in half, used skim milk and added some garlic and mushrooms. I also added some a bit of light cheese at the end and let it melt. This was very good for breakfast ...

I make a version of this recipe several times a week! I make it lighter by using a combination of whole eggs and a bunch of egg whites, and I skip the cheese. I throw in whatever veggies I hav...

Used water instead of milk and deleted the tomatoes because I didn't have any. Came together very quickly. Topped with shredded cheddar cheese.

These had a lot of flavor. This would be a perfect breakfast taco filling. I didn't care for this plain as the green pepper was too strong for me, but wrapped in a tortilla with some hot sauce a...

Delicious exactly as written and VERY easy! Makes a colorful, inviting dish.

Great scrambled eggs. I wish I would have cut the tomato smaller.