White Miso Veggie Egg Scramble

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This white miso veggie egg scramble is a 15-minute dream breakfast. These miso scrambled eggs are loaded with vegetables and lots of umami!

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I have been on a huge white miso kick, adding it to everything from fried rice to brothy beans. The sweet umami flavor can take any meal and upgrade it a few levels.

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In this miso scrambled eggs recipe, we use three vegetables: onions, bell peppers, and one broccoli crown. You can make substitutions easily in this recipe, try this with:

  • Finely diced sweet potato
  • Diced tomatoes
  • Diced zucchini
  • Chopped asparagus
  • Mushrooms
  • Spinach
  • If you’re not vegetarian, try this with diced spam or ham

How to Make this White Misso Veggie Egg Scramble:

First, start by sautéing your vegetables. You want to dice the vegetables finely enough that they don’t take too long to cook. You also want to be careful not to overcook them. For instance, if using broccoli, cook them until the florets have softened but are still bright green. The vegetables should keep a bit of their crunch! Transfer the vegetables to a bowl.

After you have sautéed the vegetables, prepare the eggs. Whisk together 5 eggs with a few splashes of heavy cream and season with salt and white pepper.

In the empty, warm skillet, melt butter until it is frothy over medium-low heat. Turn the heat down to the lowest setting and add the miso and minced scallion whites. Use a fork to gently mash it into the butter to create a paste. Try to work out as many of the miso lumps as possible. It won’t be a smooth sauce but the miso should look like it is well worked into the butter.

Pour the eggs in and allow them to set up for a few minutes. They shouldn’t be completely firm, but should be solid on the bottom and liquid on top. Pour the vegetables in and then gently break up with a spatula until the eggs are just barely cooked through and well-combined with the remaining ingredients.

That’s it! This white miso veggie egg scramble is so easy to prepare and you’ll be blown away by how well the sweet miso works with the eggs!

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

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White Miso Veggie Egg Scramble

This white miso veggie egg scramble is a 15-minute dream breakfast. These miso scrambled eggs are loaded with vegetables and lots of umami!
4.34 from 3 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 252kcal


  • Skillet


  • 2 teaspoons neutral cooking oil for frying
  • 1 small yellow onion peeled and minced
  • 2 bell peppers trimmed, deseeded, and finely chopped
  • 1 broccoli crown, about ¼ pound chopped into small florets
  • ½ teaspoon crushed red pepper optional
  • ½ teaspoon paprika
  • 3 tablespoons butter
  • 1 scallion minced, white and green parts kept separate
  • 2 teaspoons white miso
  • 6 large eggs
  • 2 tablespoons heavy cream
  • A dash of white pepper optional
  • Salt and pepper to taste


Sauté the Vegetables:

  • Heat the oil in a skillet over medium-high heat. Add the onion and bell peppers and cook for 3 minutes. Add the broccoli and cook an additional 5-7 minutes until softened but still crisp. Season with salt, pepper, crushed red pepper, and paprika. Transfer the vegetables to a bowl and wipe out the skillet.

Make the Miso Butter:

  • Melt the butter into the same skillet over medium-low heat. Add the white parts of the scallion and cook for 1 minute until the butter is very frothy.
  • Turn the heat to the lowest setting and add the miso paste. Using a fork, gently mash the miso into the butter until a well-combined paste forms. Work out as many lumps in the miso paste as possible.

Prepare the Eggs:

  • Crack the eggs into a bowl. Add the heavy cream, salt, and white pepper if using. Whisk until combined.

Cook the Eggs:

  • Pour the eggs into the miso butter over low heat. Allow the eggs to set up for 2-4 minutes. The bottom of the eggs should be mostly set up with the top being mostly liquid. Pour the vegetables into the skillet and gently break the eggs up with a spatula. Cook, turning occasionally, for 4-5 minutes more until the eggs are just cooked through and combined with the vegetables. Taste and season again to your preferences. Turn off the heat.

To Serve:

  • Divide the eggs between bowls and garnish with the scallion greens. Enjoy!


Calories: 252kcal | Carbohydrates: 7g | Protein: 10g | Fat: 20g | Sodium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin C: 102mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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