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Breakfast Scramble

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Photo of a plate of breakfast scramble
Ready In: 15 minutes
Serves: 8
Low Added SugarVegetarian

This easy quick and nutritious breakfast will become a staple in your household.

What you'll need

Whisk or fork
Large skillet
Sharp knife


Serves 8
15 ounces Black Beans low-sodium, equivalent to one can, drained and rinsed
1 Bell Pepper (about 3/4 cup) chopped
1 cup Broccoli chopped
4 Eggs Whole
8 Egg Whites
2 teaspoons Vegetable Oil
8 slices Whole Wheat Bread toasted
3/4 cup Part-skim Mozzarella Cheese shredded
1 Avocado chopped
1 Tomato large, chopped
of Salsa


1.Pour the beans into a saucepan and cook over medium-low heat until heated through.
2.When the beans are hot, add vegetables to the beans and cook until softened, about 3 to 5 minutes.
3.In a bowl, combine whole eggs and egg whites and whisk together.
4.Heat the vegetable oil in a skillet over medium heat.
5.Pour eggs into the heated skillet and stir so the eggs do not stick. Scramble until eggs are cooked, about 3 minutes. Add beans and vegetables to skillet with the eggs. Stir to mix.
6.Serve with whole wheat toast and top with cheese, avocado, tomato, and salsa.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 8

Amount Per Serving
Calories 290
% Daily Value*
Total Fat 10 g13%
Saturated Fat 3 g15%
Sodium 330 mg14%
Total Carbohydrate 31 g11%
Dietary Fiber 10 g36%
Protein 19 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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