Hearty Vegetable Ranch Eggs

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These hearty ranch eggs have a LOT of vegetables, providing plenty of fiber to keep you fuller, longer. My whole family loves ‘em, and so will you!

Hearty Vegetable Ranch Eggs

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people
Calories 195kcal
Author Megan


  • 1 Tablespoon butter
  • 4 large Russet Potatoes diced
  • 1 medium zucchini diced
  • 1/4 cup onions minced
  • 1 cup bell pepper diced (any color will do)
  • 1 cup tomatoes diced
  • 8 large eggs
  • 1/4 cup milk or Original Unsweetened Almond Milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 Cup Sharp Cheddar Cheese shredded


  • Pre-cook the potatoes by microwaving them for 5 minutes. Proceed with chopping the potatoes along with the rest of the vegetables. (See notes)
  • Melt butter in a large skillet, and cook all chopped vegetables EXCEPT tomatoes over medium high heat for 5- 8 minutes. Stir occasionally. If needed, add a little water to the skillet and cover vegetables with a lid to prevent burning. 
  • Meanwhile, beat the eggs and milk together in a separate bowl. 
  • Push the cooked vegetables to the side of the skillet, forming a hole in the center of the pan. Add eggs into the center of the pan and mix until eggs are fully cooked, about 5 minutes.
  • Top with tomatoes, salt and pepper, and shredded cheese. Cover with a lid until the cheese melts and serve immediately.


If you are feeling ambitious, pair the eggs with my “Hearty Whole Wheat Banana Muffins” and a smoothie for a complete meal that will fuel you through all your day’s busy activities.

Featured Product

(Includes Amazon Affiliate Links)

Meuller Vegetable Chopper

Silicone Spatula Set

Cuisinart Non-Stick Frying Pan with Lid

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