High-Protein Veggie Egg Scramble with Toast – 38g Protein Under $3!
Some mornings call for something fast, filling, and actually good for you — that’s exactly what this veggie egg scramble delivers. Packed with nearly 40 grams of protein, it’s built to keep you satisfied long past your first coffee, without any fancy ingredients or a long grocery list. Whole eggs and egg whites team up for volume and protein, while bell pepper, onion, and spinach sneak in fiber and micronutrients for almost no extra cost. A little shredded cheddar melts over the top for that comforting, craveable finish, and a couple slices of whole wheat toast round out the plate. The whole thing comes together in about 15 minutes in a single skillet, which means minimal cleanup on busy mornings. Best part? This entire breakfast rings in at just over two dollars per serving, proving that eating well on a tight budget isn’t just possible, it’s genuinely delicious. Save this one for meal prep Sundays or busy weekday mornings alike.
Ingredients
Method
- Heat olive oil in a nonstick skillet over medium heat.
- Add diced onion and bell pepper, cook 3-4 minutes until softened.
- Add spinach and cook until wilted, about 1 minute.
- Whisk eggs and egg whites together in a bowl, season with salt and pepper.
- Pour eggs into the skillet with vegetables and gently scramble until just set, about 3-4 minutes.
- Sprinkle shredded cheese over the top and let melt, about 1 minute.
- Toast the whole wheat bread slices.
- Plate the scramble alongside the toast and serve immediately, with hot sauce if desired.
