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Veggie-Loaded Breakfast Scramble

Est. Cost: $7.47 | $1.87 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Healthy & LightEasyPrep: 10 minCook: 15 minServes: 4

Colorful, healthy breakfast using fresh summer produce and protein-packed eggs. Great for weekend brunch or meal prep.

Ingredients

  • 8 large eggs

  • 1 cup Bowl & Basket White Mushrooms, sliced (On Sale: 2/$5)

  • 1 cup Plum Tomatoes, diced (On Sale: $1.49 lb)

  • 1 Sweet Onion, diced (On Sale: $1.49 lb)

  • 1 cup Bowl & Basket Shredded Cheese (On Sale: $1.99)

  • 2 tbsp butter

  • Salt and pepper to taste

Directions

Step 1: Whisk eggs with a splash of water, salt, and pepper in a bowl.

Step 2: Melt butter in a large skillet over medium heat. Add mushrooms and onion, cook 5 minutes until softened.

Step 3: Add tomatoes and cook 2 minutes more.

Step 4: Pour in whisked eggs and gently scramble, stirring occasionally, until eggs are just set but still creamy, about 5 minutes.

Step 5: Remove from heat and stir in cheese.

Step 6: Serve immediately with toast.

Chef's Tip: Don't overcook eggs—remove from heat when still slightly wet. They'll continue cooking from residual heat.

Save by using Fresh vegetables on sale plus affordable pantry eggs make this nutritious breakfast budget-friendly. and Serve with Whole grain toast and fresh fruit.

Sale Prices Valid July 19, 2026 to July 25, 2026

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