Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado

A nutritious, hearty breakfast (or anytime meal) featuring fluffy scrambled eggs, earthy mushrooms, tender broccoli, and creamy avocado. I love how this dish combines protein, veggies, and healthy fats into one energizing, colorful bowl.

Why You’ll Love This Recipe

I adore this recipe because it’s quick, nourishing, and endlessly satisfying. The fluffy eggs provide a comforting base, while mushrooms and broccoli add depth and texture. Creamy avocado brings richness and balance—no fuss, just vibrant flavor and wholesome ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• large eggs

• fresh broccoli florets, bite-size

• mushrooms (cremini or button), sliced

• ripe avocado, diced

• olive oil or butter

• garlic clove, minced (optional)

• salt and freshly ground black pepper

• red pepper flakes or ground turmeric (optional, for warmth or color)

• fresh parsley or chives, chopped (for garnish)

Directions

1. I whisk the eggs in a bowl, seasoning lightly with salt and pepper.

2. I heat a drizzle of oil (or butter) in a skillet over medium heat.

3. I sauté the broccoli florets until bright green and just tender, about 4–5 minutes.

4. I add sliced mushrooms (and garlic, if using), sautéing until mushrooms release moisture and begin to brown—another 3–4 minutes.

5. I push the veggies to one side of the skillet and add a touch more oil if needed. I pour the beaten eggs into the empty side.

6. I gently stir the eggs, occasionally folding them toward the veggies until they’re softly set and creamy.

7. I fold everything together, adjust seasoning, and add optional red pepper flakes or turmeric for a pop of flavor and color.

8. I transfer the mixture to a plate or bowl and top with diced avocado.

9. I sprinkle with fresh parsley or chives before serving.

Servings and timing

This recipe serves about 2. Prep time is around 5 minutes, cooking time about 10 minutes—so it comes together in under 15 minutes total.

Variations

• Cheesy addition: I sprinkle in shredded cheddar, feta, or goat cheese during the last minute of cooking.

• Leafy greens: I toss in spinach, kale, or Swiss chard when adding broccoli for extra nutrients.

• Spicy version: I add diced jalapeño or a drizzle of hot sauce.

• Smoky flavor: I sauté in bacon fat or stir in cooked, crumbled bacon or smoked salmon.

• Herb swap: I experiment with basil, dill, or cilantro depending on my mood.

Storage/reheating

I store leftovers (without avocado) in an airtight container in the fridge for up to 2 days. To reheat, I gently warm in a skillet over low heat, adding a splash of water or milk to revive the eggs. I add fresh avocado after reheating for the best texture.

FAQs

Can I prep the veggies ahead of time?

Yes—I sauté the broccoli and mushrooms ahead and refrigerate them. When ready, I quickly warm them and scramble the eggs fresh for optimal texture.

Is it okay to use frozen broccoli?

Absolutely—I thaw or steam it first and squeeze out any excess water before adding to the skillet.

Can I make this dairy-free?

Yes—I use olive oil instead of butter and skip cheese or dairy add-ins—it’s still creamy and delicious.

What eggs work best: large or extra-large?

I typically use large eggs, which give the right balance of protein and fluffiness. Extra-large work, too—just adjust seasoning as needed.

What should I serve with this bowl?

I enjoy it alongside whole-grain toast, roasted potatoes, or mixed fruit for a well-rounded meal.

Conclusion

Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado is one of my favorite go-to meals when I want something quick, nutritious, and full of flavor. It’s flexible, satisfying, and perfect any time of day. I hope it adds a bright, wholesome start—or finish—to your day!