Gluten-Free Veggie Breakfast Scramble

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.

Prep: 10 min Cook: 10 min Total: 20 min Serves: 4

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 October 25, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Veggie Breakfast Scramble: When preparing this breakfast recipe, plain eggs and fresh vegetables carry little risk, so the label to check is any plant-based milk, which can contain oat or barley ingredients. Use a nonstick skillet and whisk that have not just handled pancake or French toast batter.

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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

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6 large eggs
2 tbsp milk or unsweetened plant-based milk Shop
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)

220

Calories

14g

Protein

12g

Carbs

14g

Fat

Fiber

390mg

Sodium

Tips & Notes

Cook the mushrooms until their liquid evaporates before adding the eggs so the scramble stays fluffy.
Use spinach or kale, but give kale a minute or two longer since it is tougher.
Take the scramble off the heat while the eggs still look a little moist.

Common questions

What cross-contamination risk is specific to Gluten-Free Veggie Breakfast Scramble?

Check eggs, milk or unsweetened plant-based milk, olive oil or butter before they go into Gluten-Free Veggie Breakfast Scramble. Plain eggs and fresh vegetables carry little risk, so the label to check is any plant-based milk, which can contain oat or barley ingredients. Use a nonstick skillet and whisk that have not just handled pancake or French toast batter.

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