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Loaded Veggie Scrambled Eggs
with Mushrooms + Peppers

Loaded Veggie Scrambled Eggs with Mushrooms + Peppers

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  • 10 mins
    Active Time
  • 15 mins
    Total Time




  • 4 eggs
  • ½ onion
  • 1 bell pepper
  • 6 oz mushrooms
  • salt+pepper
  • 8 eggs
  • 1 onion
  • 2 bell peppers
  • 12 oz mushrooms
  • salt+pepper


  • pan
  • stovetop


  1. Dice the onion into small pieces and slice the bell pepper and mushrooms into bite-sized pieces
  2. Heat a large pan over medium heat. Once hot, coat the pan with butter and add in the onions. Saute for 3-5 minutes until the onions start to soften up.
  3. Add in the peppers and mushroom, season with salt + pepper, and cook for another 5-7 minutes until veggies are soft and flavorful.
  4. Meanwhile, as the veggies are cooking, crack the eggs into a small bowl or mug and whisk together.
  5. When the veggies are finished cooking, remove them from the pan and set aside. Add in a bit more butter to the pan and pour in the eggs. Cook for 1-2 minutes, stirring frequently, until the eggs are no longer runny.
  6. Turn off the heat, add the veggies back in, season with salt + pepper, and you're all set! Enjoy with a piece of toast or tortilla, top with sliced avocado, or a dash of hot sauce.

Tips & Tricks

    Instructional Videos

    How to Slice a Bell Pepper

    How to Slice Mushrooms

    How to Slice an Onion

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