Black Bean, Mushroom, & Avocado Breakfast Scramble

An easy, hearty, and protein-packed vegetarian breakfast. From fridge to table in less than 10 minutes!

Total Time: 10 minutes

Hello there! Welcome to the second post in my new series, “Recipes That Are So Easy They’re Hardly Even Recipes and Oh Hey Also They All Happen to Contain Avocado.” How’s that for a mouthful?

Black Bean, Mushroom, and Avocado Breakfast Scramble

Speaking of mouthfuls! (How do you like my segue? Don’t answer that). Anyway, speaking of mouthfuls! A mouthful of this Black Bean, Mushroom, and Avocado Breakfast Scramble is the way to start a day off right. This is what I’ve decided.

Over time, I’ve come to realize that I feel so much better – and stay full way longer – if I start the day off with a healthy, protein-packed breakfast. And that was totally the case last week when I whipped up this delicious – and filling – breakfast scramble. I was still full five hours later!

Black Bean, Mushroom, and Avocado Breakfast Scramble

It’s so easy. I use a few canned black beans, already-sliced mushrooms, and a couple of eggs. A little onion and a smidge of garlic for flavor. The avocado – and a few pinches of cilantro, if you wish – top off this pile o’ goodness.

Breakfast is served.

Black Bean, Mushroom, and Avocado Breakfast Scramble

By the way – no no no, I haven’t gone off the deep end. In case it wasn’t clear, this actually isn’t really a new series. At least, not an intentional one. It’s just that I posted this recipe right on the heels of this avocado toast, and it seems as though I’m developing a bit of a trend. Hey, I said I wanted to keep it simple this year! Honestly, the thing is, I know that personally I find a ton of value in quick, unfussy recipes and ideas far more than I do in upside-down marshmallow s’moretastic frou frou cupcake pies (which, yes, admittedly I also like to dabble in on the rare occasion). But anyway, I’m thinking maybe you might like the easy ideas, too.

You know, especially if it has avocados in it . Because hello, avocados.

Black Bean, Mushroom, & Avocado Breakfast Scramble

Yield: 1 large or 2 small servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

An easy, hearty, and protein-packed vegetarian breakfast. From fridge to table in less than 10 minutes!


  • 2 teaspoons olive oil
  • 1/4 cup diced onion
  • 1 cup (4 ounces) sliced white button mushrooms
  • 1 small clove garlic, finely minced
  • 2 large eggs
  • 1/4 cup canned black beans, rinsed (or otherwise cooked black beans)
  • 1/8 teaspoon kosher salt + more to taste
  • A couple turns freshly ground black pepper
  • 1/2 small avocado, diced
  • A few cilantro leaves, if desired


  1. Add olive oil to a medium skillet over medium heat. Add onion and mushrooms and saute, stirring occasionally, until softened, about 5 minutes. Add garlic; cook for another minute, stirring occasionally.
  2. Crack eggs into a small bowl and beat with a whisk or fork. Pour over veggies. Add the black beans, salt, and pepper.
  3. Stir constantly until eggs are cooked through, about 1 minute. Taste and add additional salt and pepper if desired.
  4. Scoop onto a plate and top with diced avocado and and scattered cilantro leaves.


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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

12 Responses to “Black Bean, Mushroom, & Avocado Breakfast Scramble”

  1. Avocado is one of my most favourite foods. So I’m very happy with this new series 🙂

  2. Perfect post-run breakfast! And all my post-run fantasy foods happen to contain avocado so you are right on the money.
    I’m all for a new avocado-starring series 🙂

  3. I’ve been so obsessed with avocados on eggs lately!!! It’s the best combination ever! This mixture would be perfect on the go wrapped up in a tortilla…it actually might be breakfast tomorrow!

  4. I just discovered your blog and it is fantastic! I can’t wait to get to my kitchen. Keep up the good work!

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  9. I was a disbeliever but this was actually very yummy.  I’m a personal cook and made a triple batch of this for my client…tasted it…ended up making another batch for myself!  I cooked the onions for a lot longer so they would caramelize more.  Definitely sprinkle with sea salt to finish.

  10. I cooked this in herb butter (just butter w/my garden herbs – basil, rosemary, parsley, etc.).  I caramelized the onions and  doubled the recipe so I could share it with my husband. (well, okay – I only had 2 eggs, would have doubled those had there been more in the fridge). Did the sea salt thing as per the chef’s recommendation.
    Um, yeah – definitely I’ll be eating all of this myself before he gets up. 😉
    Thank you so much for a great recipe! A keeper for sure!

  11. I substituted chick peas for beans and it worked out great!

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