Broccoli & Cheese Scrambled Eggs: An Easy High-Protein Breakfast
Updated: Oct 1
Getting vegetables into your breakfast doesn’t have to mean drinking a green smoothie or eating a giant salad at 8 a.m.
One of my favorite ways to add vegetables to breakfast is much simpler: put them in your eggs.
These broccoli and cheese scrambled eggs are one of my favorite ways to turn a simple plate of eggs into a high-protein breakfast with vegetables.
I like to serve mine with fruit for carbohydrates and a little sauerkraut on the side.
It’s simple, filling, and takes less than 15 minutes to make—which is exactly what I want from breakfast on a busy morning.
Why Add Broccoli to Scrambled Eggs?
Broccoli might not be the first food you think of when you picture breakfast, but it works surprisingly well with eggs and cheese.
Sautéing the broccoli first softens it while allowing it to keep a little texture. Once you add the eggs and melted cheese, you end up with something that tastes much more like a comforting breakfast scramble than a plate of vegetables you’re forcing yourself to eat.
Broccoli also provides fiber along with nutrients such as vitamin C, vitamin K, folate, and other naturally occurring plant compounds.
And starting the day with vegetables means you’ve already gotten some greens in before lunch.
I consider that a win.
Why I Combine a Whole Egg with Egg Whites
For this recipe, I use one whole egg plus ½ cup of egg whites.
The whole egg provides flavor, fat, and nutrients found in the yolk, while the additional egg whites increase the protein without making the meal overly heavy.
This combination also gives the scramble plenty of volume, which works particularly well with a full cup of broccoli.
Of course, you can adjust the eggs based on your individual nutrition and macronutrient needs.
Broccoli & Cheese Scrambled Eggs
Serves: 1
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
1 pasture-raised egg
½ cup organic egg whites
1 cup broccoli, chopped into small pieces
1 slice organic American cheese, diced
½ teaspoon rosemary garlic seasoning, or your favorite savory seasoning
Pinch of salt
Avocado oil spray
1 apple, cored and sliced
2 tablespoons sauerkraut
Directions:
Heat a skillet over medium heat and lightly coat it with avocado oil spray.
Add the chopped broccoli and sauté for several minutes until it becomes bright green and begins to soften. If you prefer softer broccoli, add a tablespoon of water to the pan and cover it for a minute or two to lightly steam it.
Add the whole egg, egg whites, salt and seasoning to the skillet.
Gently scramble the eggs with the broccoli, cooking until the eggs are set to your liking.
Add the diced cheese and gently fold it into the eggs. Continue cooking just until the cheese begins to melt.
Transfer the scramble to a plate and serve with sliced apple and sauerkraut on the side.
Enjoy while warm.
Make It Your Own
This is one of those breakfasts that is very easy to change depending on what you already have in the refrigerator.
You can substitute spinach, mushrooms, asparagus, zucchini, or leftover roasted vegetables for some of the broccoli. You could also use cheddar, goat cheese, feta, or another cheese you enjoy instead of American cheese.
For an even more substantial breakfast, add avocado, breakfast chicken sausage, or a slice of gluten-free toast.
The basic formula is simple: eggs + protein + vegetables + healthy fat + a quality carbohydrate.
That makes it easy to create different versions without eating the exact same breakfast every morning.
What About the Sauerkraut?
Sauerkraut might sound like an unusual breakfast side, but I actually love adding a small serving to savory breakfasts.
Fermented sauerkraut adds a tangy contrast to the creamy eggs and cheese, and fermented foods can provide beneficial microorganisms depending on how they're produced and processed.
If sauerkraut at breakfast isn't your thing, you can absolutely leave it off.
I won't be offended.
A Warm Breakfast from a Chinese Food Therapy Perspective
From a Chinese medicine food therapy perspective, I generally prefer warm, cooked breakfasts over starting every morning with something straight from the refrigerator.
Eggs are considered nourishing, while gently cooked vegetables provide a simple way to add variety and nutrients without relying entirely on cold, raw foods.
If you tend to feel cold, tired, bloated, or sluggish in the morning, you may find that a warm savory breakfast simply feels better than an icy smoothie.
Food therapy doesn't have to involve unusual ingredients.
Sometimes it can be as simple as changing how you prepare foods you're already eating.
Dr. Stephanie's Tip: If your usual breakfast is mostly carbohydrates—toast, cereal, a muffin, or fruit by itself—try building your breakfast around protein first.
Then add vegetables or fruit, healthy fat, and a quality carbohydrate based on your individual needs.
You don't need to make breakfast complicated.
And you definitely don't need a separate “breakfast vegetable.”
Broccoli apparently never got that memo.
A Simple Way to Eat More Vegetables
Eating more vegetables doesn't always require completely changing your diet.
Sometimes the easiest strategy is adding them to meals you're already making.
Throw spinach into your omelet. Add leftover vegetables to scrambled eggs. Put arugula under your fried eggs. Or sauté a cup of broccoli and cover it with eggs and melted cheese.
Healthy eating tends to become much easier when the food actually tastes good.
And this is one breakfast I genuinely look forward to eating.
FAQ
Can you put broccoli in scrambled eggs?
Yes. Chopped broccoli works very well in scrambled eggs. Sauté or lightly steam it first so it becomes tender before adding the eggs.
How do you make broccoli and cheese scrambled eggs?
Sauté chopped broccoli until tender, add the eggs and egg whites, and gently scramble until cooked. Fold in the cheese toward the end so it melts without overcooking the eggs.
How can I add more protein to scrambled eggs?
Combining whole eggs with additional egg whites is an easy way to increase the protein content while still getting the flavor and nutrients from the yolk. You can also serve eggs with chicken sausage, cottage cheese, Greek yogurt, or another protein source.
What vegetables are good in scrambled eggs?
Broccoli, spinach, mushrooms, peppers, zucchini, asparagus, onions, and leftover roasted vegetables can all work well in scrambled eggs.
Looking for more healthy recipes? Explore the recipe collection at New Direction Natural Medicine, or check out my cookbook Allergy-Free Tastes Good to Me for more gluten-free and dairy-free recipes designed to make healthy eating a lot more enjoyable.
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