Brussels Sprouts, Egg & Cheese Scramble

Brussels Sprouts, Egg & Cheese Scramble

This Brussels sprouts, egg and cheese scramble is a simple, nourishing meal that transforms leftover roasted vegetables into a satisfying breakfast or light lunch. Warm roasted Brussels sprouts bring deep, slightly caramelised flavour, while softly scrambled eggs create a creamy base.

A touch of cheese melts gently into the eggs, adding richness and balance. Optional spinach or tomatoes bring freshness, making the dish feel bright without being heavy.

Because the eggs are cooked slowly and finished off the heat, the result is tender, custardy eggs rather than a dry scramble. It’s an easy, comforting way to build a complete meal from just a handful of ingredients.

Brussels Sprouts, Egg & Cheese Scramble

A warm Brussels sprouts scramble with eggs and melted cheese. A simple, nourishing breakfast or light meal.

Author
Healthythandi
Prep Time
5 minutes
Cook Time
10 minutes
Servings
2
Cuisine
Modern Healthy

Ingredients

  • 250–350 g roasted Brussels sprouts
  • Optional additions:
  • 5–6 cherry tomatoes, halved
  • 1–2 handfuls baby spinach
  • 2–3 large eggs
  • 30–50 g cheese (cheddar, feta or goat’s cheese)
  • 1–1½ tbsp olive oil
  • Salt and black pepper
  • Optional seasoning:
  • Garlic powder
  • Smoked paprika
  • Dried herbs

Directions

  1. Crack the eggs into a bowl and season lightly with salt and black pepper.
  2. Whisk gently until just combined.
  3. Heat a non-stick pan over low to medium heat.
  4. Add about ½ tablespoon olive oil.
  5. If using cherry tomatoes, add them to the pan first and cook for about 1–2 minutes until softened.
  6. Add the roasted Brussels sprouts to the pan.
  7. Toss gently in the oil and warm through for about 1–2 minutes.
  8. Lower the heat to low.
  9. If using spinach, add it to the pan and allow it to wilt for about 30–60 seconds.
  10. Pour the eggs over the vegetables and allow them to sit untouched for about 20–30 seconds.
  11. Gently stir the eggs slowly to create soft, tender curds.
  12. Turn off the heat.
  13. Sprinkle the cheese over the eggs and cover the pan for about 30–60 seconds so the cheese melts gently.
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