Start your day with a balanced plate! This breakfast scramble combines fluffy eggs, plant-based sausage, and plenty of veggies — paired with toast, fresh ricotta, and seasonal fruit. It’s quick, flexible, and easy to adjust based on what’s in your fridge. You need a breakfast that is simple, filling, and nutrient-packed.

Tips & Variations for Breakfast Scramble Plate

• Veggie swaps: Use mushrooms, spinach, or zucchini in the scramble for variety.
• Carb base: Replace sourdough with sweet potato hash, whole grain waffles, or whole-grain toast.
• Protein boost: Add turkey bacon, smoked salmon, or extra egg whites.
• Meal prep tip: Pre-chop veggies and store in containers for faster weekday breakfasts.

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Head over to my YouTube channel to watch the full What I Eat in a Week vlog — I take you behind the scenes of every meal.

Breakfast Scramble Plate

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• Author: Krystal George
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1 serving
• Category: Breakfast
• Diet: Vegetarian

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Description

Start your day with a balanced plate! This breakfast scramble combines fluffy eggs, plant-based sausage, and plenty of veggies — paired with toast, fresh ricotta, and seasonal fruit. Simple, filling, and nutrient-packed.

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Ingredients

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• 1 slice sourdough bread, toasted
• 2 tbsp dairy-free ricotta (Treeline recommended)
• 1 Kumato tomato, sliced
• 2 whole eggs + 3 tbsp egg whites
• 1/4 cup Trader Joe’s meatless ground beef
• 2 tbsp green bell pepper, diced
• Oil, to cook
• 1/2 nectarine
• 1/2 apple
• 1 kiwi

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Instructions

1. Toast sourdough bread, spread with ricotta, and top with sliced tomatoes.
2. In a skillet, scramble eggs with egg whites, ground beef, and bell peppers.
3. Serve with fruit on the side for a colorful, balanced plate.
4. Tip: Rotate seasonal fruit to keep this breakfast fresh and exciting.

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