Looking for a healthy, bodybuilding-friendly breakfast that you can eat any time of the day? Look no further than scrambled eggs with veggies!
This dish is high in protein and healthy fats, making it the perfect way to start your day or fuel up after a workout.
Plus, it’s easy to customize based on your preferences.
Eggs are a good source of protein, and they are also low in calories. Veggies add fiber and essential vitamins and minerals to your diet.
Best of all, this meal can be eaten at any time of the day!
Macro Breakdown & Calories
- Calories: 313
- Carbohydrates: 12 g
- Protein: 22 g
- Fat: 18 g
Eggs are a great source of healthy fats and protein, which can help you build muscle or boost your bodybuilding efforts. Eggs also contain many vital vitamins like B12 and D as well as minerals such as magnesium or zinc that we need to stay healthy.
Veggies are packed with healthy nutrients like vitamins A and C, as well as minerals such as iron and zinc (which can help build muscle). They also contain fiber which helps you feel full longer so that won’t be tempted to snack too much throughout the day.
The healthy fats from olive oil can help to keep you full for hours so that you won’t be tempted to snack too much throughout the day as well as help with reducing muscle soreness and recovery.
- Eggs: I used fresh whole large eggs, however, you can also use eggs from a carton. I also just whipped them up with water but you can also use milk to make them thicker.
- Olive Oil: Any type of oil will work. I like to use olive oil because it has healthy fat and is a great source of antioxidants that help fight off free radical damage in your body. You can also use a cooking spray.
- Bell Peppers: Any color or type of bell pepper is fine for this recipe. I used a few different colors and types to use up the peppers I had in the fridge (and too add as much color to my plate as possible; more color means more nutrients!), but whatever you have on hand is fine.
- Spinach: You can swap the spinach with kale if that’s preferred, however I recommend sauteeing kale for longer than spinach to soften its leaves.
- Cheese: I like to use cheddar cheese but any type of cheese will work.
How To Make Bodybuilding Scrambled Eggs With Veggies
Whip eggs with a fork until they are light and fluffy. Add salt, pepper, onion powder or your favorite spices to taste.
Heat up olive oil in a pan over medium heat; add chopped onions first because they take longer than bell peppers (or any other veggies). Then add bell pepper and sauté until tender.
Pour the egg mixture over the veggies in the pan and cook until desired doness. Add in spinach and cheese at this point so that it melts well with the hot egg mixture! If you are adding any customizations like tomatoes, ham slices or bacon, you can put them in at this time, too.
Scramble to the desired doneness, remove from heat, and enjoy!
Check out these 15 Bodybuilding Breakfast Ideas (For Bulking or Cutting) for other breakfast recipes.
Higher Calorie For Bulking
If you are looking to add some extra calories and bulk up, try adding in some healthy fats like avocado, nuts, or seeds. You can even add toppings like turkey sausage, turkey bacon, or more eggs to increase protein and calories. You could also try using higher-fat cheese varieties or doubling the amount of cheese used in the recipe.
- Add ½ avocado: +160 kcal
- Add 1 tablespoon nuts or seeds: +45 kcal
- Add 1 turkey sausage: +50 kcal
- Add 1 slice turkey bacon: +60 kcal
- Add 2 eggs: +150 kcal
Low Calorie For Cutting
Alternatively, if you are trying to cut down on calories, you can omit the cheese or use a lower-fat variety. You could also try sautéing your veggies in just a small amount of oil or cooking them in water to save on calories.
- Remove cheese: -200 kcal
- Reduce olive oil to ½ tablespoon: -60 kcal
You can also customize this recipe based on your own preferences.
If you don’t like onions, leave them out. If you want different types of vegetables, add them in!
You could also try using different types of cheese or adding other healthy toppings to the eggs like tomatoes, ham slices, or bacon.
How To Store & Meal Prep:
This egg dish will last in the fridge for up to four days, but I recommend storing it separately from any other ingredients (like cheese).
If you want to freeze it, make sure that it has cooled completely before putting it into an airtight container and freezing for up to three months.
To reheat, pop in the microwave for 1-2 minutes or warm in a pan over low heat.
Other Egg Recipes
Other Egg White Recipes
- Egg Whites And Tuna Scramble (A Bodybuilder’s Favorite)
- Bodybuilder’s Egg White Scramble (Bulking & Cutting Options)
- Egg White Protein Shake (Made With 45g of Protein)
- Egg White & Oatmeal Protein Pancake For Bodybuilding
- Egg White Oatmeal Recipe For Bodybuilding (Easy & Tasty)
About The Author
Kelsey Butler is a Registered Dietitian Nutritionist with a Master’s in Nutrition Sciences. She is an expert in nutrition research, coaching, content creation, and recipe development. Kelsey takes a mindful approach towards health and values building relationships with all foods. She understands the importance of providing recipes that anyone can enjoy, no matter their dietary needs. When she’s not focusing on nutrition, Kelsey has a passion for cooking, the outdoors, running, and travel.