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Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies

Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies

Start your day with a delightful Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies. This energizing breakfast bowl combines creamy, buttery scrambled eggs with fresh vegetables and rich avocado. It’s perfect for any occasion, whether you’re rushing through a weekday morning or enjoying a leisurely weekend brunch. The vibrant colors and refreshing flavors create a nourishing meal that not only satisfies your hunger but also fuels your day ahead.

  • Total Time: 15 minutes
  • Yield: Serves 1

Ingredients

Scale
  • 2 large eggs
  • 1 tsp butter or olive oil
  • Salt & pepper to taste
  • Sliced avocado
  • Halved cherry tomatoes
  • Sliced cucumber
  • Microgreens (like mche or sunflower sprouts)
  • 1 slice rustic or sourdough bread

Instructions

  1. Whisk the eggs with a pinch of salt in a bowl.
  2. In a non-stick skillet over low heat, melt the butter or olive oil.
  3. Pour in the whisked eggs, stirring gently until soft and creamy; season with pepper and paprika if desired.
  4. Lightly toast the rustic bread.
  5. In a serving bowl, place the scrambled eggs in the center and arrange slices of cucumber, halved cherry tomatoes, sliced avocado, and microgreens around them.
  6. Add more salt and pepper to the avocado if needed, serve with toasted bread on the side.
  • Author: Stephanie
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 4g
  • Sodium: 290mg
  • Fat: 24g
  • Saturated Fat: 5g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 7g
  • Protein: 14g
  • Cholesterol: 370mg

Keywords: Use low heat for perfectly creamy eggs. Feel free to customize with seasonal veggies or herbs for added flavor.