Description
Hey friends, Beau here from Feastical! Ever wander into the kitchen half-awake, craving something hearty but healthy? This Scrambled Veggie Bowl is your new go-to. Think crispy hashbrowns, cheesy fluffy eggs, fresh spinach and tomatoes, and creamy avocado on top. It’s done in just 15 minutes, endlessly customizable, and delivers a solid 25g protein boost to power your day.
Ingredients
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2 eggs – whisked with a pinch of salt & pepper
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1 cup fresh spinach (or finely chopped kale)
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½ cup cherry tomatoes, halved
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2 tbsp shredded cheddar cheese (or your favorite melty cheese)
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¼ avocado, mashed with a squeeze of lemon
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2 frozen hashbrown patties (air-fried or baked)
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Optional toppings: dried herbs, chili flakes, microgreens
Instructions
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Crisp the Hashbrowns
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Air fryer: 400°F (200°C), 10–12 min, flip halfway.
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Oven: 425°F (220°C), 15–20 min on wire rack.
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Pan-fry: 1 tbsp oil, 3–4 min per side until golden.
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Cook the Veggie Scramble
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Heat skillet (medium). Add spinach + tomatoes, sauté 1–2 min until wilted/blistered.
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Pour in whisked eggs. Gently fold (don’t over-stir!) until softly set.
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Sprinkle cheese in while eggs are still slightly wet; let residual heat melt it.
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Assemble Your Bowl
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Place hashbrowns in a wide bowl.
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Spoon cheesy veggie scramble on top.
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Dollop avocado mash, sprinkle chili flakes/herbs.
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Optional: drizzle hot sauce or chipotle mayo for extra kick!
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Notes
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Fluffier eggs: Add 1 tbsp milk or cream to your whisked eggs.
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Avocado saver: Mix with lemon juice to prevent browning.
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Meal prep: Store eggs & hashbrowns separately; reheat before serving.
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Vegan swap: Use tofu scramble + sweet potato tots.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 410 Cal
- Fat: 18g
- Carbohydrates: 20g
- Protein: 25g