This California Scramble is a hearty breakfast recipe full of protein and fresh veggies. All you need is 20 minutes and the step-by-step instructions below to make this recipe!
Why You’ll Love This Recipe
- Full of Protein and Veggies. This recipe is packed with fresh vegetables and has over 20 grams of protein per serving!
- Family Friendly. This recipe provides 4 servings and has a great flavor even your kids will love!
- Customizable. You can easily switch up the veggies or type of cheese to meet your personal preferences.
Ingredients Overview
You will find the exact recipe measurements and instructions in the printable recipe card at the bottom of the page. Below, is a quick overview of the ingredients you will need:
- Eggs: large eggs
- Dairy: whole milk, unsalted butter, shredded cheddar
- Produce: poblano pepper, spinach, Roma tomato, avocado, and microgreens
- Hot Sauce: this ingredient is optional based on your preferred level of “heat”
How to Make a California Scramble
Below are photos and recipe steps so you can easily make this scrambled egg recipe. You will need a mixing bowl, knife, skillet, and cutting board.
Whisk the eggs
Crack the eggs into a medium bowl, then whisk together with the whole milk until smooth and uniform. Set aside.
Saute the pepper
Add 1 tbsp of the butter to a large skillet and heat over medium heat. Once the butter is melted, add the poblano pepper and saute for 3-4 minutes until softened.
Cook the eggs
Add the remaining butter to the skillet. Once melted, add the egg mixture along with the cheese, spinach, and tomato. Cook for 5-6 minutes, scrambling the mixture as it cooks.
Garnish the scrambled eggs
After it’s done cooking, transfer to plates and garnish with avocado, microgreens, and hot sauce if desired.
Serve
This California scramble is a delicious and satisfying breakfast on its own. However, if you’re hosting a larger gathering, consider rounding out the meal with a few complementary dishes. Here are some great recipes to pair with this flavorful scramble!
California Scramble
Ingredients
- 8 large eggs
- 1 tbsp whole milk
- 2 tbsp unsalted butter divided
- 1 poblano pepper diced
- 1 cup shredded cheddar cheese divided
- ½ cup chopped spinach
- 1 Roma tomato diced
- 1 avocado sliced
- ¼ cup microgreens
- Hot sauce optional
Instructions
- Crack the eggs into a medium bowl, then whisk together with the whole milk until smooth and uniform. Set aside.
- Add 1tbsp of the butter to a large skillet and heat over medium heat. Once the butter is melted, add the poblano pepper and saute for 3-4 minutes until softened.
- Add the remaining butter to the skillet. Once melted, add the egg mixture along with the cheese, spinach, and tomato. Cook for 5-6 minutes, scrambling the mixture as it cooks.
- After it’s done cooking, transfer to plates and garnish with avocado, microgreens, and hot sauce if desired.
Notes
- Leftovers keep in the fridge for 1-2 days, but this recipe does not freeze well.
- Feel free to sub in Colby jack or pepper jack cheese if desired.
- Use your favorite hot sauce! I like Chipotle Cholula.
- Use a bell pepper instead of a poblano for less spice, or a jalapeno for more spice!
Nutrition
Storage Instructions
We recommend serving this scramble fresh. You could store leftovers for up to 1-2 days in the fridge if desired. Be sure to allow the eggs to cool completely prior to placing in an airtight container. We do not recommend freezing this recipe.
Tips and Tricks
- Feel free to sub in Colby jack or pepper jack cheese if desired.
- Use your favorite hot sauce to add some heat!
- Use a bell pepper instead of a poblano for less spice, or a jalapeno for more spice!
