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Seasonal Scramble Bowls

Scrambled eggs takes the place of grains in this twist on a trendy Buddha bowl.

  • Prep time: 5 min
  • Makes: 1 serving
  • Cook time: 1 min

Nutritional Information


  • Calories 490
  • Fat 31 g
  • Saturated Fat 16 g
  • Cholesterol 650 mg
  • Carbohydrate 23 g
  • Fiber 4 g
  • Sugars 6 g
  • Protein 29 g
  • Sodium 770 mg
  • Potassium* 440 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


2/3 cup / 150 g
Burnbrae Farms Liquid Whole Egg, well shaken
each salt and pepper
2 tsp / 10 mL
salted butter (approx.)
1 1/2 cups / 375 mL
assorted garnishes (approx.), see Variations


  1. Whisk liquid eggs with salt and pepper. Heat butter in a small skillet set over medium-low heat; add eggs and softly scramble until just about set (about 2 minutes).
  2. Meanwhile assemble and reheat the garnishes as needed. Spoon scrambled eggs into serving bowl and surround decoratively with garnishes.

Seasonal Variations

Try these combinations or use them as a starting point for your own creations:

  • Spring: Blanched asparagus, fresh peas or sliced snap peas, radish matchsticks, sliced avocado, pea shoots, sliced green onions, crumbled goat cheese and balsamic drizzle.
  • Summer: Grilled zucchini and/or summer squash, peppers, baby arugula, halved grape tomatoes, torn fresh basil, ricotta or fresh mozzarella and basil pesto.
  • Fall: Roasted sweet potatoes or squash, roasted red peppers, toasted corn, wilted kale or spinach, cubed cheddar and sour cream.
  • Winter: Fried potatoes, fried onions, sautéed peppers, blanched broccoli, grated Gruyere or white Cheddar cheese and chili sauce.


  • Use leftover ingredients on hand to create daily seasonal bowls.
  • Replace whole egg with Burnbrae Farms Liquid Egg Whites; be sure to whisk them well for the fluffiest texture.

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