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    Home » Breakfast » Eggs with Vegetables Recipe

    Eggs with Vegetables Recipe

    Published: Feb 22, 2021 · Modified: Feb 22, 2021 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    If you don’t have time to make a healthy breakfast every morning, try this recipe for eggs with vegetables. Cater vegetables to your liking!

    looking down into a skillet with over easy eggs and vegetables surrounding them

    My husband is constantly telling me that I need to be better about eating breakfast. Most of the time I just forget! I get caught up in getting food in my boys’ bellies and forget about my own. A few years ago, I came up with a breakfast plan that requires minimal effort each morning.

    On Sunday I throw a few ingredients into 7 Ziploc bags and put them in the fridge. Then, each morning when I open the fridge, I see the bags and remember. Oh yeah. Breakfast. I toss the contents of the bag in a skillet and it does its thing while I run around the kitchen. Ten minutes later, time to eat!

    This recipe is so easy, GOOD, healthy and customizable and I hope you love it, too!

    HOW TO MAKE EGGS WITH VEGETABLES

    STEP 1

    Divide the onion, jalapeños (if using), spinach, tomatoes, olives (and/or any “extras”) between 7 quart-size ziploc bags. Add the heaviest ingredients (tomatoes/olives) first and the lightest ones (spinach) last. Store bags in the refrigerator until ready to use.

    ziploc bags filled with tomatoes, olives, onions and spinach

    STEP 2

    Heat olive oil in a skillet over medium heat. Add contents of one bag into skillet and cook for 3 minutes, or until veggies are soft and onions are fragrant. Add meat, if using.

    Create two holes in the center of the veggies.

    veggies in a skillet with two holes created in center, making place for eggs to go

    Crack an egg into each hole.

    eggs cracked into holes in the center of chopped veggies in a skillet

    Cover and cook for 4-5 minutes, or until whites of eggs are cooked through. An alternate option for the eggs is to add them after the veggies have cooked for 3 minutes and stir constantly, scrambling them until they are cooked through.

    STEP 3

    Sprinkle seasonings evenly over top. Top with avocado slices or salsa (both optional) and serve warm. Repeat above steps every day for one week!

    eggs and vegetables cooked in a skillet

    RECIPE NOTES

    • This recipe is totally customizable. Add any vegetable or herb to the mix. Other options include: mushrooms, bell peppers, green onions, garlic, chives, parsley.
    • This recipe is set up as a “meal prep” recipe, but can be made one serving at a time, as well. Simply divide ingredient list by 7 and cook as directed starting in step 2.
    • Topping options include: salt, pepper, red pepper flakes, any seasoning of choice, avocado slices, salsa or sriracha.
    plate filled with eggs and veggies, ready to dig into

    Eggs with Vegetables Recipe

    If you don't have time to make a healthy breakfast every morning, try this recipe for eggs with vegetables. Cater vegetables to your liking!
    No ratings yet
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 7
    Calories: 259kcal
    Author: Megan Porta

    Ingredients

    • 1 onion chopped
    • 2 jalapeno peppers finely chopped (optional)
    • 3 cups spinach chopped
    • 10.5 oz cherry or grape tomatoes halved
    • 1 cup green olives chopped, or black

    Other ingredient options:

    • 1/2 cup chopped mushrooms
    • 2 cloves garlic minced
    • 1/2 cup bell peppers chopped
    • 3 green onions sliced
    • 2 tbsp chives chopped
    • 2 tbsp olive oil
    • bacon cooked and chopped
    • Salt, pepper, red pepper flakes and/or other seasonings of choice
    • 14 large eggs
    • 1/2 avocado sliced, for topping (optional)

    Instructions

    • Divide the onion, jalapeños (if using), spinach, tomatoes, olives (and/or any “extras”) between 7 quart-size ziploc bags. Add the heaviest ingredients (tomatoes/olives) first and the lightest ones (spinach) last. Store bags in the refrigerator until ready for use.
    • Heat olive oil in a skillet over medium heat. Add contents of one bag into skillet and cook for 3 minutes, or until veggies are soft and onions are fragrant. Add meat, if using. Create two holes in the center of the veggies and crack an egg into each hole.
    • Cover and cook for 4-5 minutes, or until whites of eggs are cooked through. An alternate option for the eggs is to add them after the veggies have cooked for 3 minutes and stir constantly, scrambling them until they are cooked through.
    • Sprinkle seasonings evenly over top. Top with avocado slices or salsa (both optional) and serve warm. Repeat above steps every day for one week!

    Notes

    • This recipe is totally customizable. Add any vegetable or herb to the mix. Other options include: mushrooms, bell peppers, green onions, garlic, chives, parsley.
    • This recipe is set up as a “meal prep” recipe, but can be made one serving at a time, as well. Simply divide ingredient list by 7 and cook as directed starting in step 2.
    • Topping options include: salt, pepper, red pepper flakes, any seasoning of choice, avocado slices, salsa or sriracha.

    Nutrition

    Calories: 259kcal | Carbohydrates: 9g | Protein: 15g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 459mg | Potassium: 513mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2662IU | Vitamin C: 32mg | Calcium: 96mg | Iron: 3mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. gray

      June 06, 2017 at 10:42 pm

      How do you keep the vegetables fresh for longer? Won’t they become brown?

      Reply
      • Megan Porta

        June 10, 2017 at 3:15 am

        Gray: How long are you wanting the veggies to last? Overnight should work great, but longer than that might stretch them a bit. Enjoy!!
        Megan

        Reply
    2. Marzia [Little Spice Jar]

      April 25, 2015 at 2:44 pm

      Megan, this is such a great idea! Love that you make the baggies ahead of time so it's quick and easy to whip up. Your combination of veggies are great too!

      Reply
    3. Katrina @ Warm Vanilla Sugar

      April 24, 2015 at 11:22 pm

      Gotta love quick and colourful meals like this! Looks lovely!

      Reply

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    I'm Megan and I am so happy you are here! Whether you are looking for a healthy salad, easy dinner or indulgent dessert, I've got you covered! Let's dig deeper →

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