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Diabetes Breakfast Scrambles

Quick, Easy, and Tasty


Updated July 01, 2012

I don't know why it is often so hard to come up with great breakfast ideas when you have diabetes. We want something easy, quick, and tasty that will help with our diabetes management. Maybe all these prerequisites swirling around in our heads first thing in the morning make it hard to actually come up with do-able ideas. Here are a couple recipes for diabetes breakfast scrambles to help.

Breakfast is an important meal as it can help promote satiety throughout the day and provide a good nutritional start. A good lower carb breakfast with plenty of fiber and protein can also prevent your blood sugar levels from shooting up and setting the stage for higher or erratic blood sugar levels later on in the day.

Supreme Veggie Scramble

Serves 2

  • 2 tablespoon olive oil or butter
  • 1/8 cup or 1 ounce chopped onions
  • 1/8 cup or 1 ounce sliced mushrooms
  • 1/8 cup or 1 ounce chopped green bell peppers
  • 2 eggs
  • 1/8 cup or 1 ounce milk
  • 1/8 cup or 1 ounce chopped tomato
  • 1/8 cup or 1 ounce shredded cheddar cheese


If you have leftover vegetables, slice them to be served raw on the side.

Heat olive oil or butter in a skillet over medium heat. If using butter, heat until it just starts to foam. Add all the vegetables except for the tomato. Saute until the onions become transparent.

In a separate bowl, beat the milk and eggs together. Pour the egg mixture into the vegetables and add the tomatoes.

When the eggs are almost done cooking, stir in the cheese.

Per serving: 182 calories, 15 g fat, 2.4 g carb, 8.1 g protein

Easy-Peasy Diabetes Breakfast Egg Scramble

Serves 2

  • 2 eggs
  • 1/2 cup frozen mixed vegetables
  • 1/2 chopped onion
  • Salt to taste
  • 1/2 tsp black pepper
  • 1 tablespoon olive oil


Heat oil in skillet. Beat the eggs with the salt and pepper and set aside. Using high heat, add the vegetables and onion and saute for 2-3 minutes. Turn the heat to medium.

Add the eggs and stir gently until the eggs are cooked.

Per serving: 156 calories, 10.2 g fat, 8.2 g carb, 1.8 g fiber, 7.7 g protein

Avocado and Egg Scramble

Serves 2

  • 1 tablespoon butter
  • 4 eggs
  • 1 tablespoon water
  • Salt and pepper to taste
  • ½ cup grated cheddar cheese
  • ½ diced avocado


Whisk the eggs, water, salt and pepper together in a mixing bowl and set aside.

Melt the butter in a skillet using medium heat. When the butter starts to foam, pour in the egg mixture.

Stir gently until the egg is almost cooked. Stir in the cheese and avocado. Serve when the cheese has melted.

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