Just Egg Scramble
Fluffy, tender plant-based scramble made from mung bean protein that cooks up just like real eggs. Ready in under 10 minutes with a buttery texture and that classic savory breakfast flavor. Perfect on toast or tucked into a breakfast burrito.
For 4 servings
- prep
Shake the Just Egg bottle well.
Give the bottle a vigorous shake for about 15 seconds. This ensures the liquid is fully emulsified and will scramble fluffy.
TIPYou'll hear the liquid loosen up inside — keep shaking until it sounds thin and free-flowing. - saute · ~3 min
Sauté the aromatics.
1.Melt vegan butter in a nonstick skillet over medium heat.2.Add diced onion and bell pepper. Sauté until softened, about 3 minutes.TIPCook off the moisture from the vegetables before adding the Just Egg to prevent a watery scramble. - fry · ~5 min
Pour in the Just Egg and scramble low and slow.
1.Pour the shaken Just Egg evenly into the skillet over the vegetables.2.Let it sit undisturbed for 30 seconds to begin setting on the bottom.3.Using a silicone spatula, gently push the curds from the edges toward the center.4.Continue folding and scrambling until just set but still glossy, about 3 to 5 minutes total.TIPLow heat prevents rubbery texture. Pull it off the heat when it's still slightly wet — it finishes cooking on the plate. - mix
Season and garnish.
Remove from heat and immediately fold in nutritional yeast if using. Season with salt and pepper and top with fresh chives.
TIPBlack salt adds a true sulfur egg flavor — find it at Indian grocers or online. - serve
Serve immediately on buttered toast or with hash browns.
Scramble will deflate slightly as it cools, so plate and serve right away.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Shake the Just Egg bottle vigorously for 15 seconds to ensure a fluffy, emulsified scramble.
- 2Cook the diced vegetables first to evaporate moisture, preventing a watery final dish.
- 3Scramble over low heat and remove while still glossy to avoid a rubbery texture.
- 4Use a silicone spatula and gently push curds from edges to center for tender folds.
- 5For authentic eggy flavor, use black salt (kala namak) instead of regular salt.
- 6Serve immediately on warm toast, as the scramble deflates as it cools.
Adapt it for your goals.
Veggie-loaded scramble
Add 1/4 cup of chopped spinach and a handful of cherry tomatoes along with the onion and bell pepper. This boosts nutrients and adds color, making it a heartier breakfast bowl.
cheesy scrambleCheesy scramble
Increase nutritional yeast to 2 tablespoons and add a sprinkle of vegan cheddar shreds after cooking. This creates a richer, more indulgent flavor for those craving a cheesy egg scramble.
spicy southwest scrambleSpicy southwest scramble
Add 1/4 teaspoon of smoked paprika and a pinch of cayenne with the vegetables. Top with salsa and avocado for a bold, Tex-Mex inspired twist.
low oil versionLow-oil version
Use a nonstick pan and replace the vegan butter with a small spray of oil or water-sauté the aromatics. This reduces fat while keeping the scramble light, ideal for a lower-calorie option.
Why this is on our healthy list.
High in Plant Protein
Just Egg is made from mung beans, providing a complete plant-based protein source that supports muscle repair and satiety without cholesterol.
Rich in B Vitamins
Nutritional yeast (optional) adds B vitamins, including B12 when fortified, which supports energy metabolism and nervous system health.
Low in Saturated Fat
Replaces traditional eggs, which have dietary cholesterol, with a plant-based alternative, making it heart-friendly and lower in saturated fat.
Packed with Fiber
Mung beans and fresh vegetables contribute dietary fiber, aiding digestion and promoting stable blood sugar levels.
Frequently asked questions
Watery scramble usually happens when vegetables aren't cooked long enough to release their moisture. Sauté the onions and bell peppers until softened and slightly dry before adding the Just Egg.
