Meal Prep Breakfast Scramble Recipe

meal prep breakfast scramble

The vibrant colors of fresh vegetables meet the comforting warmth of softly scrambled eggs, all ready in a matter of minutes. A reality with our Meal Prep Breakfast Scramble, a recipe I’ve refined to perfection. Through trial and error, I’ve found the sweet spot where health meets taste, and convenience doesn’t mean compromise. This dish is a testament to the beauty of meal prep, proving that fast food can indeed be good food.

Crafted with the busy bee in mind, this Breakfast Scramble is your ticket to starting the day on a high note, without the hassle of extensive morning prep. It’s a symphony of flavors, a canvas of colors, and most importantly, a nutritional powerhouse that leaves you satisfied yet light on your feet.

Recipe Ingredients

  • 6 Large Eggs: The canvas of our dish, offering protein-rich strokes to our morning masterpiece.
  • 1 Cup of Diced Bell Peppers: A medley of colors to brighten the dish and your plate, each bite a crunchy, sweet note.
  • 1 Cup of Cherry Tomatoes, Halved: For bursts of juicy sweetness, adding a vibrant contrast to the savory elements.
  • 1/2 Cup of Diced Red Onion: For a sharp, aromatic lift that balances the dish with its pungent sweetness.
  • 1 Cup of Roughly Chopped Spinach Leaves: A green splash of health, wilting gently to add body and nutrients.
  • 1/2 Cup of Crumbled Feta Cheese: Salty and creamy, it melds the flavors while adding a luxurious texture.
  • 1 Tablespoon of Olive Oil: To bring it all together, ensuring each ingredient shines while sautéing to perfection.
  • Salt and Pepper to Taste: The essential seasonings to elevate and personalize the dish.
  • Fresh Herbs for Garnish: Think parsley or chives, a final touch of freshness that adds both flavor and flair.
meal prep breakfast scramble

How to Make This Meal Prep Breakfast Scramble Recipe

  • Vegetable Prep: Begin by washing your bell peppers, cherry tomatoes, and spinach leaves under cold running water. Dice the bell peppers into small, bite-sized pieces to ensure they cook evenly and offer a pleasant texture. Halve the cherry tomatoes and roughly chop the spinach leaves, setting them aside for later use. Peel and finely dice the red onion, ready to add a depth of flavor to your scramble.
  • Egg Mixture: In a large bowl, crack open the 6 large eggs. Whisk them vigorously until the yolks and whites are fully combined, ensuring a fluffy texture in your scramble. Season the mixture with salt and pepper according to your taste preferences. Remember, the feta cheese will add saltiness, so adjust accordingly.
  • Sauté the Vegetables: Heat a large non-stick skillet over medium heat and add the tablespoon of olive oil, swirling to coat the bottom. Add the diced red onions first, sautéing them until they start to become translucent, about 2 minutes. Then, introduce the diced bell peppers, cooking them until they’re just softening but still retain a bit of crunch, approximately 3-4 minutes. Finally, add the cherry tomatoes, cooking for another 2 minutes until they’re just starting to soften.
  • Incorporate Spinach: Add the chopped spinach to the skillet, stirring constantly. The spinach will start to wilt quickly; this should take about 1-2 minutes. You want the spinach to be incorporated into the other vegetables, not lost or overly wilted.
  • Add the Eggs: Pour the beaten egg mixture over the sautéed vegetables in the skillet. Let the eggs sit undisturbed for a few seconds to set the bottom layer, then gently stir with a spatula, moving the eggs from the edge to the center, ensuring an even cook and fluffy texture.
  • Final Touches: When the eggs are mostly set but still slightly runny, sprinkle the crumbled feta cheese over the top. Allow the residual heat to finish cooking the eggs to your liking and melt the cheese slightly.
  • Garnish: Once off the heat, add a garnish of freshly chopped herbs like parsley or chives to introduce a fresh, aromatic finish to your dish.

Serving Instructions

Serve the Breakfast Scramble immediately while it’s hot and the cheese is beautifully melted. For an enhanced dining experience, you can pair this scramble with whole-grain toast or a side of roasted potatoes for extra heartiness. Remember, the beauty of this dish is in its freshness and simplicity, so serve it on plates that complement its vibrant colors.

Storage and Freezing Instructions

  • Storage: If you have leftovers or you’ve prepared this dish as part of your meal prep, allow it to cool completely before transferring it to an airtight container. It will last in the refrigerator for up to 3 days. To reheat, simply microwave it for a minute or two until hot throughout or warm it in a skillet over medium heat.
  • Freezing: This Breakfast Scramble can be frozen, although the texture of the eggs and vegetables might change slightly upon thawing. To freeze, cool the scramble completely and portion it into freezer-safe bags or containers. Flatten the bags to save space and ensure even freezing and thawing. The scramble will keep for up to 2 months in the freezer. Thaw overnight in the refrigerator or reheat directly from frozen, adding a little extra cooking time.

Related Breakfast:


Can I use frozen vegetables in the Meal Prep Breakfast Scramble?

While fresh is preferable, you can use frozen vegetables in a pinch. Just be mindful of excess moisture. Thaw and drain them before tossing into the skillet for a delicious scramble.

How long does the Meal Prep Breakfast Scramble last in the refrigerator?

This breakfast delight can be stored in an airtight container in the refrigerator for 2-3 days. Just reheat gently on the stove or in the microwave for a quick and tasty meal.

Can I make this recipe dairy-free?

Swap the feta cheese for a plant-based alternative, and you’ll still enjoy a creamy and flavorful dairy-free scramble. Experiment with different vegan cheeses for a personalized touch.

Is it possible to customize the veggies in the Meal Prep Breakfast Scramble?

Feel free to get creative with your veggie choices. Bell peppers, tomatoes, spinach – the stage is yours. Mix and match based on your preferences or whatever happens to be in your fridge.

Can I freeze the Meal Prep Breakfast Scramble for later use?

Yes, you can freeze this breakfast gem! Allow it to cool completely, transfer it to a freezer-safe container, and freeze for up to one month. Thaw overnight in the refrigerator and reheat for a quick and delicious breakfast encore.

Meal Prep Breakfast Scramble

Meal Prep Breakfast Scramble

The Meal Prep Breakfast Scramble, a symphony of colors and textures dancing in a skillet, creating a breakfast masterpiece that's not only scrumptious but also incredibly easy to prepare.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine French
Servings 4
Calories 220 kcal


  • 6 large eggs
  • 1 cup diced bell peppers
  • 1 cup cherry tomatoes, halved
  • ½ cup diced red onion
  • 1 cup spinach leaves, roughly chopped
  • ½ up feta cheese, crumbled
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish


  • Gather your ingredients and chop the vegetables into bite-sized pieces. Crumble the feta cheese and set aside. Whisk the eggs in a bowl and season with salt and pepper.
  • Heat olive oil in a skillet over medium heat. Add diced onions and cook until translucent. Then, add bell peppers and cook until they begin to soften. Finally, add cherry tomatoes and spinach, cooking until the spinach wilts.
  • Pour the whisked eggs into the skillet with the sautéed vegetables. Let the mixture cook, stirring occasionally, until the eggs are set but still slightly soft.
  • Once the eggs are nearly cooked through, sprinkle the crumbled feta cheese evenly over the top of the scramble. Allow it to melt slightly into the eggs.
  • Remove the skillet from the heat and garnish the scramble with fresh herbs, such as parsley or chives. Serve hot and enjoy!
Keyword Easy breakfast recipe for meal prepping, Healthy breakfast scramble with eggs and vegetables, Meal Prep Breakfast Scramble recipe, Quick skillet breakfast idea for busy mornings
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.