Vegetarian Scrambled Eggs with Sausage and Vegetables

Start your day with a hearty and wholesome twist on a classic breakfast dish—Vegetarian Scrambled Eggs with Sausage and Vegetables. This protein-packed recipe features fluffy scrambled eggs enriched with milk and just the right touch of seasoning, paired with savory vegetarian sausage links for a plant-based protein boost. Vibrant red and green bell peppers, tender onions, and nutrient-packed baby spinach add a medley of colors and textures, making every bite as nutritious as it is delicious. Finished with a generous sprinkle of melted cheddar cheese, this one-pan breakfast comes together in just 25 minutes, making it perfect for busy mornings or weekend brunches. Serve it as-is, or pair it with crusty toast or fresh fruit for a balanced, satisfying meal that everyone will love. Keywords: vegetarian scrambled eggs, vegetarian breakfast recipe, scrambled eggs with sausage and vegetables, easy vegetarian breakfast.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 pieces large eggs
• 2 pieces vegetarian sausage links
• 0.5 medium red bell pepper
• 0.5 medium green bell pepper
• 0.5 piece medium onion
• 1 cup baby spinach
• 0.5 cup cheddar cheese, shredded
• 0.25 cup milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Step 1

Begin by prepping all the vegetables. Dice the red and green bell peppers and the onion into small pieces.

Step 2

In a medium-sized bowl, crack the eggs and add the milk, salt, and black pepper. Whisk the mixture until well combined and slightly frothy.

Step 3

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the vegetarian sausage links and cook for about 3-4 minutes until they are golden brown and heated through. Remove the sausages from the skillet and set them aside.

Step 4

Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onions for about 2 minutes until they begin to soften.

Step 5

Add the diced bell peppers to the skillet and continue to sauté for an additional 3 minutes until the vegetables are tender-crisp.

Step 6

Roughly chop the cooked vegetarian sausages into bite-sized pieces and return them to the skillet along with the baby spinach. Cook for another 2 minutes, stirring occasionally, until the spinach wilts.

Step 7

Pour the egg mixture into the skillet over the sautéed vegetables and sausage. Allow the eggs to sit for about 30 seconds without stirring to begin setting.

Step 8

Gently scramble the eggs by slowly folding them from the edges to the center with a spatula, ensuring the mixture cooks evenly.

Step 9

Once the eggs are mostly cooked but still slightly runny, sprinkle the shredded cheddar cheese over the top.

Step 10

Continue folding the mixture until the eggs are fully cooked and the cheese has melted.

Step 11

Remove the skillet from heat. Serve the vegetarian scrambled eggs with sausage and vegetables immediately, garnished with additional cheese if desired.

Nutrition Facts

Serving size	(725.1g)

Amount per serving	% Daily Value*
Calories	1150.9

Total Fat 83.7g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 809.5mg	0%
Sodium 2673.9mg	0%
Total Carbohydrate 33.1g	0%
Dietary Fiber 8.5g	0%
Total Sugars 11.5g
Protein 66.7g	0%

Vitamin D 198.8IU	0%
Calcium 741.8mg	0%
Iron 10.3mg	0%
Potassium 1198.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.4%

Protein: 23.1%

Carbs: 11.5%