14 Best Vegetables To Pair With Your Morning Eggs

Whether you're low on supplies or looking for the ultimate breakfast or brunch recipe to serve, eggs are a versatile option. The American Egg Board notes that aside from being a decent source of protein, eggs contain over a dozen essential nutrients that make them an important component of a healthy diet. Vegetarians who limit most animal food sources can obtain a number of key elements simply by consuming eggs.

We've all heard that cholesterol-heavy food should be limited, but increasing research demonstrates that most people do not experience a rise in blood cholesterol from dietary sources, as Harvard Health reports. Regardless of the food, moderation and the accompanying ingredients are also relevant. While you might enjoy digging into a plate of bacon and eggs, pairing the latter with a hearty portion of vegetables is sure to provide you with a satisfying and healthy meal.

Some vegetables simply fare better with eggs than others and make for a solid meal combo. Discover our favorite ways to eat eggs and vegetables.

If you think spinach is only valuable for its nutritional profile, you're missing out on a savory option. This green also offers versatility and flavor. At its most basic, you can serve a side of steamed spinach with eggs cooked to your liking. However, there's plenty more to do with the leafy green. Keep in mind that spinach contains a lot of water, so you'll want to sauté it before combining it with eggs to avoid a liquid consistency.

Try whipping up an easy frittata recipe by first wilting spinach in a cast iron pan, then pouring an egg, cream, and cheese mixture over top and baking the dish in the oven. Another foolproof way to enjoy spinach with eggs is by adding the leafy green to your favorite quiche recipe. Even simpler: Sauté spinach leaves until the extra water evaporates, then scramble a few eggs directly in the same pan. Finally, for an eye-catching breakfast dish, cook a fair bit of spinach in an oven-proof pan. Then, scoop out a small circular space, crack an egg directly into the hole, and bake the dish until the egg whites are set. Punch them up with dill, red pepper flakes, or za'atar; spinach pairs well with many herbs. 

Lots of gardeners find themselves with an abundant zucchini harvest, making it important to keep expanding the repertoire of zucchini recipes. Given its subtle flavor and soft consistency, the vegetable is an excellent candidate for egg-based dishes. Thanks to its healthy vitamin, mineral, and antioxidant profile (per Healthline), you can increase the nutritional benefits of your meal, too.

Similar to spinach, zucchini has a fairly high water content. To avoid dealing with liquid eggs that just won't cook, be sure to sauté the vegetable first to give the water some time to evaporate. For best results, avoid slicing the zucchini too thick — thinly sliced coins or strips are a good option. Then, decide whether you want to enjoy your eggs scrambled, or whip up an omelet or frittata with flavorful bites of zucchini throughout. In the former two instances, arrange the zucchini in an even layer before pouring the egg mixture over top to ensure each bite is uniform.

A breakfast hash with fried eggs is an easy favorite, but for an extra kick of color (and fiber, per Healthline), use sweet potatoes. While the basic recipe is straightforward, there are plenty of ways to customize a sweet potato hash. Grating the potatoes speeds up the cooking process but the prep is more time-consuming. Alternatively, simply dice the sweet potatoes into small cubes so that they cook fairly fast.

Typically, a hash also consists of slow-cooked onions, and bell peppers are sometimes added to the mix. Bacon or sausage often make an appearance too and both work just as well with sweet potatoes. Once you've cooked the onions, add the sweet potato and cook until it is fork-tender and starts to crisp up. Then, make a few round wells and crack the eggs into the gaps. Cover your pan as you keep cooking the contents until the eggs are done to your liking.

A frittata is another popular breakfast item that benefits from a sweet potato twist. Cook cubed or grated sweet potatoes, then pour the egg mixture over top and bake. Add fresh herbs or cheese if desired, and enjoy the perfectly sweet and creamy result. With such a tasty dish, you'll be eager to have eggs for lunch and dinner too.

Tomatoes make an excellent pairing with eggs with their balance of sweet and acidic flavors. Many traditional full breakfasts consist of eggs cooked to your taste and served with broiled tomato slices, among other accompaniments. If you're short on time and want to add some color, flavor, and nutrients to an omelet or scrambled eggs, tomatoes barely need to be cooked to infuse your eggs with all of the above. Just dice them up and mix the pieces in with the egg as you cook. Chopped sun-dried tomatoes also make excellent additions to omelets, especially when paired with goat cheese.  

A number of dishes from cultures around the world rely on the delicious pairing of eggs and tomatoes. Menemen is a Turkish scrambled egg dish that typically contains green peppers, tomatoes, and sometimes onions. Whisked eggs are gently cooked into the vegetable mixture, resulting in a soft texture you can sop up with bread.

Elsewhere in the world (primarily North Africa and Israel), shakshuka is a star player on breakfast menus. Thicker and saucier, the tomato and red pepper mixture is seasoned with warm spices. Crack the eggs into small wells in the sauce and finish it off under the broiler or covered. Use warm bread or pita to scoop up this savory dish.

Red and green peppers play important roles in shakshuka and menemen, two saucy dishes with a smooth rich consistency ideal for rustic loaves and warm flatbread. While tomatoes are soft from the get-go, peppers require a bit more time simmering before they develop a tender consistency. Aside from these filling dishes, diced peppers make a great addition to omelets. Red peppers pack a bit more punch, whereas green, yellow, or orange offer a milder flavor.

If you're looking for a breakfast dish to dazzle guests or family (or to treat yourself), try making a pepper egg boat. Pick a fairly large pepper for this creation, then slice it in half, crack an egg into it, and bake it in the oven until the whites are set. Sprinkle grated cheese partway through and add fresh herbs to garnish before serving. As eggs cook they tend to expand a bit, so be sure to place the peppers on a sheet tray to catch any spillage.

Potatoes and eggs pair together so seamlessly, it's no surprise most breakfast diner plates include a serving of each. Roast potato wedges and hashed browns are among the standard offerings and make the perfect salty starchy side for fried or scrambled eggs. It doesn't stop there, and you'll find local and international dishes that prize the delicious combination.

Consider making a breakfast hash by sautéing grated potatoes in butter until they start to become crispy. Then, scoop out a round space for the eggs and bake them directly into the potato-based dish. Add a meat component if you want, and you have yourself an easy hash and eggs recipe for a lazy weekend morning when you actually have time to properly savor your food.

Meanwhile, a Spanish tortilla is another iconic potato and egg duo. Lightly fried potato slices and onions are combined with whisked eggs and cooked on the stovetop before finishing in the oven. You'll be left with a fluffy yet starchy consistency that's easy to slice into but maintains a light bite.

Sautéed mushrooms are such a classic omelet filling that you're missing out if you've never tried the combination. Thinly sliced or finely diced mushrooms work best depending on the texture you're aiming for. As with a number of other vegetables, mushrooms contain a fair bit of water and should be fried individually first before mixing them into scrambled eggs or an omelet. For a quick and savory breakfast, layer sautéed mushrooms on a crusty piece of toast and top it with a fried or poached egg. A slice of melted cheddar on top will seal the deal.

There are plenty of varieties on the market, but standard button mushrooms are a great option. Alternatively, get the largest portobello you can find and scoop out the gills. Then, carefully crack an egg into the crater, season, and bake. Herbs like thyme and oregano add a delicate earthy aroma that pairs well with both eggs and mushrooms. 

As Harvard Health reports, mushrooms are strongly associated with umami tastes, further enhancing your morning eggs. Not to mention, the fungi are filled with antioxidants and praised for their healthy nutritional profile.

First things first, scallions and green onions are basically the same, so pick up whatever you find with either label in the produce section. Both the white and green parts are edible, but the white section is best sautéed first. This ingredient adds a hint of strong savory flavor without the potency of raw onions. The simplest way to include green onions in your egg dish is to chop them up finely and sprinkle them over scrambled eggs or an omelet.

If you're bored of the same basic breakfast flavors, try switching it up by making a Chinese scallion omelet or adding a bit of flour to turn it into a crepe. For the omelet, you can pretty much follow the standard process, but consider adding oyster sauce, chilis, and fresh coriander to season and serve it with rice. Meanwhile, if you want to combine carbs with your morning eggs, whip up jianbing, a popular Chinese breakfast street food. Serve it with hoisin and chili sauce for a twist on pancakes and syrup.

Once relegated to a garnish, kale has become a trendy menu item. Kale offers a heartier green punch than spinach, making it a great option to add some flavor and nutrients to your morning meal. Given the sturdier nature of the leaves, kale doesn't wilt quite as fast as spinach, so you'll want to cook it longer if you're sautéing it in a pan. As with spinach, you could simply serve cooked kale along with eggs cooked as you please.

If you're planning on mixing kale into scrambled eggs or an omelet, your best bet to avoid biting into a chewy kale leaf is to shred it first. Unless you're dealing with tender baby kale leaves, you'll have to strip off the stems before using the rest. 

If you're feeling particularly green in the morning, add a couple of hard-boiled eggs to a simple kale salad. Be sure to massage the leaves with a fairly acidic dressing (lemon juice and olive oil work) to reduce the bitterness and make the salad easier to chew and digest. Toss in a sliced apple and breakfast is served.

We could write an absurdly lengthy account of the ways in which avocado and eggs make such an amazing duo — two creamy, mildly sweet foods with the perfect harmony of nutty, earthy, and savory notes mingling together. From a health standpoint, avocado and eggs are a winning duo that per La Cucina Italiana promotes healthy brain and heart functioning, improves mood, reduces the appearance of aging skin, and benefits sleep quality.

The iconic avocado toast wouldn't have reached half the level of fame without its trusty egg sidekick, oozing from the center, sliced into rings, scrambled, or fried and loaded on top. However you make it, the breakfast favorite is easily enhanced with salt, pepper, and a drizzle of hot sauce. For a green twist on a classic egg salad, swap the mayo for avocado and simply smash it with hard-boiled eggs. The result is deliciously creamy and perfect for mayo haters.

If you want a fun idea that looks great, make an avocado egg boat. Slice an avocado in half, remove the pit, and scoop out some of the excess flesh. Then, carefully crack a small egg into the hole and bake the boat until the egg sets. Add some grated cheese and bake it a little longer, then finish it off with salt, pepper, and any other ingredients to flavor this dish. If you've never had cooked avocado, you'll love the way it becomes extra unctuous with the egg.

Asparagus might seem like an odd choice to go with your breakfast eggs, but lightly steaming the vegetable adds subtle flavor and various health benefits to your morning routine. In fact, BBC Good Food reports that asparagus has some potential hangover-countering effects, making it especially worthwhile to add to the menu after a big night out.

For omelet fans everywhere, simply chop and sauté the asparagus, then add it to your egg mixture. You could also keep the spears whole and pour the egg mixture over top in the pan after giving them a few minutes to cook. Keep in mind that the vegetable doesn't need to be cooked for a long time and tastes better when it retains some bite.

For an elegant breakfast or brunch dish, steam some asparagus spears and top them with a poached egg and hollandaise sauce. Or, hop on the breakfast salad train and chop or shave asparagus spears into a salad with hard-boiled eggs.

You may not regularly fry up green beans and toss them with eggs, but the pair provides a balanced contrast that makes it enjoyable to eat. For starters, unless you've cooked your green beans to oblivion, they maintain a nice crunch that's a far cry from the smooth texture eggs bring to the picture.

Since the distinct consistencies might be a bit jarring in a fluffy omelet, we recommend embracing this unique combo by whipping up a breakfast salad. Yes, this will be a vibrant green salad with crunchy lightly steamed green beans and whatever vegetables you want to add. 

A simple spring mix makes a solid base, and a lemon Dijon dressing provides some tanginess to make this salad pop. As for the eggs, there are two variations we'd recommend: soft- or hard-boiled. Consider whether you want ooey-gooey egg yolks mingling with your greens, or if you'd rather have chunks with a more solid consistency. You can also add several other ingredients (tuna, black olives, anchovies, spring onions, and tomatoes) in a large batch and serve this quasi-Niçoise salad for lunch or dinner too.

If you're still turning your nose up at the cruciferous vegetable, it's about time you got over it. As Healthline reports, broccoli is high in fiber, protein (as far as vegetables go), and a host of important vitamins and minerals (vitamin C and iron, to name a few). Plus, it adds a fun textural component thanks to the crunchy stem and spongy florets. Broccoli works well in an omelet along with other vegetables or as the solo star of the dish — with a generous dose of cheese, of course. Alternatively, combine it with an assortment of vegetables for a mixed veggie omelet.

Raw broccoli is quite firm, so you'll likely want to cook it beforehand. Either chop it in small pieces and sauté them to get some light browning or steam whole florets before adding them to the egg mixture for your omelet. Starting the day off with a nutrient-dense meal is a great way to set yourself on a positive note. Of course, melted cheese makes it that much better.

Slow-cooked white or red onions are a popular flavor enhancer for just about any savory dish. Add them to scrambled eggs or an omelet, serve them with fried or sunny-side-up eggs, or mix them into a frittata — it's all delicious. While you might not have fresh peppers and broccoli crowns in your fridge at any given time, onions are more commonly kept in stock to add to a number of recipes. Plus, they provide plenty of taste at little cost.

Meanwhile, if you want to keep your egg nicely round to fit into an English muffin or bagel, try cracking it into a thickly cut onion slice. The high walls will act as a barrier to prevent the egg from spreading everywhere, and your egg will be contained within the onion. Sauté until egg whites are set, then slide onto your circular carb of choice for a flavorful breakfast sandwich.