Gluten-Free Veggie Breakfast Scramble
By the Gluten Free Recipes team ·
Start your day with a vibrant and satisfying Gluten-Free Veggie Breakfast Scramble, packed with fresh vegetables and fluffy eggs. This quick and easy dish offers a delightful mix of tender-crisp veggies and savory, protein-rich eggs, making for a wholesome and flavorful meal.
At a glance: This easy breakfast recipe yields 4 servings in about 20 minutes (10 min prep, 10 min cook). It uses 9 ingredients — including eggs, milk or unsweetened plant-based milk, olive oil or butter — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Veggie Breakfast Scramble: When preparing this breakfast recipe, exercise caution with all ingredients, especially if you have a severe gluten sensitivity. Always check labels for hidden gluten and use clean utensils and cooking surfaces to prevent cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Veggie Breakfast Scramble: This recipe is naturally gluten-free, relying on whole foods like eggs and vegetables. Ensure any added seasonings or dairy alternatives are certified gluten-free.
Ingredients
- 6 large eggs
- 2 tbsp milk or unsweetened plant-based milk
- 1 tbsp olive oil or butter
- 0.5 cup chopped bell pepper (any color)
- 0.5 cup chopped onion
- 0.5 cup chopped spinach or kale
- 0.25 cup chopped mushrooms
- 0.25 tsp salt
- 0.125 tsp black pepper
Instructions
- 1
In a medium bowl, whisk together the 6 large eggs, 2 tablespoons of milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and slightly frothy. Set this mixture aside.
- 2
Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat until shimmering. Add the 1/2 cup chopped bell pepper and 1/2 cup chopped onion to the hot skillet. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- 3
Add the 1/2 cup chopped spinach or kale and 1/4 cup chopped mushrooms to the skillet with the other vegetables. Continue to cook for another 2-3 minutes, stirring, until the spinach wilts and the mushrooms release their moisture and start to brown slightly.
- 4
Pour the whisked egg mixture evenly over the sautéed vegetables in the skillet. Let the eggs set slightly around the edges for about 30 seconds without stirring. Then, gently push the cooked egg from the edges toward the center, allowing the uncooked egg to flow underneath. Continue this process for about 3-4 minutes, or until the eggs are cooked through but still moist and tender.
- 5
Serve the Gluten-Free Veggie Breakfast Scramble immediately while warm. This dish is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
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