Go Back
+ servings
Just egg scramble on toast

Veggie-Loaded JUST Egg Scramble

Make delicious, fluffy, veggie-loaded JUST Egg scramble for breakfast! Enjoy it on top of toast and with your favorite cup of coffee for a delightful meal.
4.97 from 30 votes
Print Pin
Course: Breakfast
Cuisine: Dairy-Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 456kcal
Author: Capri Lilly


  • 12 oz JUST Egg
  • 1/2 cup Onion, chopped
  • 3 Garlic Cloves, minced
  • 1/2 cup Mushrooms, sliced
  • 2/3 cup Bell Pepper, chopped (any color)
  • 1 Habanero Pepper (optional)
  • 1 tsp Italian Seasoning
  • Salt and Pepper, to taste
  • 1/8 tsp Kala Namak Black Salt (optional)


  • Over medium heat, in a non-stick pan add oil or vegan butter. Add chopped onions and saute for 1-2 minutes. Then, add minced garlic, mushrooms, and peppers. Saute for 5-7 minutes, or until softened.
  • Shake the bottle of JUST Egg. Pour the JUST Egg into the pan with the cooked vegetables. Let the mixture sit for a moment, then using a rubber spatula stir the mixture to prevent the JUST Egg from sticking to the pan. Season with Italian Seasoning, salt, and pepper.
  • Cook the JUST Egg for about 5-7 minutes, occasionally using the spatula to push the cooked center to the outer edges and moving any uncooked mixture to the center to cook. Cook the scramble until all of the liquid has been cooked through and resembles scrambled eggs.
  • Garnish with chives, green onions, red crushed peppers, and Kala Namak Black Salt. Serve over toast or as a side to your favorite breakfast meal!



You can add Kala Namak Black Salt to give the scramble a more eggy flavor.


Calories: 456kcal