Breakfast Scramble
Ingredients
- Black Beans6375g≈ 15 × 1 can (15 oz)
- Bell Peppers119g≈ 1 medium
- Broccoli florets, frozen91g≈ cup chopped
- Eggs, Grade A, Large, egg whole200g≈ 1.25 × 3 large
- Egg whites, liquid240g≈ 8.5 × oz
- Canola oil9g
- Bread, whole wheat256g≈ 8 × slice
- Mozzarella, part-skim83g≈ 3 × oz
- Avocado - Medium Hass150g≈ 1 medium
- Tomatoes123g≈ 1 medium
Estimated Cost
- Black Beans (6375g)$14.66
- Bell Peppers (119g)$1.39
- Broccoli florets, frozen (91g)—
- Eggs, Grade A, Large, egg whole (200g)$0.83
- Egg whites, liquid (240g)—
- Canola oil (9g)—
- Bread, whole wheat (256g)—
- Mozzarella, part-skim (83g)—
- Avocado - Medium Hass (150g)$1.00
- Tomatoes (123g)$0.62
* Cost estimate based on 5 of 10 ingredients.
Prices are estimates based on Kroger grocery store data, last updated June 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Transfer the drained beans to a saucepan and warm on medium-low heat until hot throughout.
- 2
2. Add the chopped bell pepper and broccoli to the beans and cook for 3 to 5 minutes until the vegetables are tender.
- 3
3. Beat the whole eggs and egg whites together in a bowl.
- 4
4. Warm the vegetable oil in a skillet over medium heat.
- 5
5. Pour the beaten eggs into the skillet and stir constantly to prevent them from sticking. Cook for about 3 minutes, stirring frequently, until the eggs are fully cooked with no visible liquid remaining.
- 6
6. Fold the bean and vegetable mixture into the scrambled eggs and toss together until combined.
- 7
7. Arrange the toasted whole wheat bread on a plate and top with the scrambled egg mixture. Garnish with the mozzarella cheese, avocado, tomato, and salsa.
Nutrition per serving
Based on 8 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.