These scrambled eggs with sundried tomatoes and mushrooms are a quick and easy vegetarian breakfast scramble that anyone can cook up in no time. The scrambled egg hash is made with sun-dried tomatoes, mushrooms, green onion, red pepper, boiled potato, and topped with feta cheese for a yummy and savory breakfast hash.
Serve the scrambles eggs with sundried tomatoes with a side of avocado for additional healthy fats and some traditional fermented gluten-free bread topped with real whole butter.
This egg, mushroom, tomato breakfast hash is perfect for making ahead. You can pre-prep by precooking the potatoes and chopping up the veggies so that you can easily have this scrambled egg hash made within 5-10 mins for the remainder of the week.
I often recommend skipping the bread to start your day with zero refined carbohydrates and instead of getting your carbohydrates from the potato and vegetables to avoid blood sugar spikes and imbalances.
Precook a few potatoes so that you have them on hand to make this delicious vegetarian breakfast scramble in minutes, or batch cook and have this breakfast hash for lunches!
Potatoes are an excellent source of resistance starches for gut health.
Mix up the vegetables add additional spices to make this scrambled egg hash in a variety of ways. The ideas are endless, but this recipe is a winner. Enjoy!
Scrambled Eggs with Sun-dried Tomatoes and Mushrooms
1 boiled potato diced
1/2 cup mushrooms sliced
3 sun-dried tomatoes finely diced
1/4 cup green onion sliced
1/3 cup red pepper finely diced
3 tbsp feta cheese crumbled
1 tbsp butter
sea salt and cracked pepper to taste
How to make the best vegetarian scrambled egg hash
*Melt butter in green earth frying pan over medium heat. Add in the diced potato, onion, mushrooms, rep pepper, and sun-dried tomatoes. Lightly season with salt and pepper, then let everything saute for a couple of minutes
*Crack three eggs into the frying pan, then scramble all the ingredients together while stirring consistently for 1-2 mins. Once the eggs are cooked, turn off the heat and mix in the crumbled feta.
Enjoy this egg, mushroom, tomato breakfast scramble as is or serve with half an avocado and a slice of fermented gluten-free toast with butter. This oatmeal flax bread is a delicious high fiber gluten-free bread that is super easy to make.
Nutrition Tip ~ Eggs are an excellent source of fat and protein that help to stabilize blood sugar levels and provide satiety so that you will be fueled up with energy for the day.
Here is a low fodmap breakfast scramble made without potatoes that you also may enjoy!
Scrambled Eggs with Sundried Tomatoes
- frying pan
- 1 potato pre-boiled and diced
- ½ cup mushrooms
- 3 sundried tomatoes
- ¼ cup green onion
- ⅓ cup red pepper
- 3 tbsp feta
- 3 eggs
- 1 tbsp butter
- Dice the potato, mushrooms, red pepper, onion
- Melt the butter in a frying pan over medium heat. Add the pototo, mushrooms, red pepper and green onion. Saute for 2 minutes.
- Add in 3 cracked eggs. Cook for another 1-3 minutes stirring consistently.
- Add in the crumbled feta and season with additional salt and cracked pepper to taste.