Saturday Scramble! #4

photo 3 (1)KevinBaconKeeping with last week’s non-conventional theme, today’s scramble comes in the form of breakfast muffins. These delicious, vegetarian egg muffins are easy to make, can be frozen and are customizable.  This version includes mushrooms, peppers and zucchini but the ingredient possibilities are endless! Other classic combinations include adding turkey bacon or hashbrowns.

Let’s cook!


  • 6 eggs
  • 1/4 red pepper, diced
  • 1 button mushroom, diced
  • 1/2 small zucchini, diced
  • 1/4 cup shredded cheese (Cheddar works best)


1. Liberally spray muffin tins with non-stick spray.

2. Fill each muffin cup with red pepper, zucchini and 1 (3)

3. In a separate bowl, beat eggs. Distribute egg mixture evenly over muffin cups. Top with cheese and salt and pepper to taste.

photo 2 (3)

4. Bake at 375 degrees for 25 minutes or until egg is set. photo (10)

Share your egg muffin combinations with us, using #starvingstudent on Twitter and Instagram.



Saturday Scramble! #3

photo (8)KevinBaconFor this week’s scramble we’ve taken a non-traditional approach, incorporating leftovers into a breakfast pizza. Yes, we said pizza. It is a delicious combination of the most loved morning ingredients piled high on a flour tortilla. We’re taking pizza for breakfast to the next level!

Let’s cook:


  • 1 flour tortilla
  • 2 Tbs salsa
  • 4 eggs
  • 1 button mushroom chopped
  • ¼ cup shredded Tex-Mex cheese
  • 3 slices of bacon crumbled (optional)


1. Spread salsa over tortilla in an even 1 (2)

2. In a separate pan, scramble eggs. Cook until just set. Place on top of 2 (2)

3. Top with cheese, mushroom and 5

4. Bake for 5 minutes in a 350 degree oven.


Recipe from:

Saturday Scramble! #2


This week’s scramble has a distinctly international flair, making it perfect for the starving student who can’t afford to globe trot. It’s inspired by menemen, a Turkish dish that incorporates scrambled eggs, onions, tomatoes and peppers. As per usual, all the ingredients are cheap and easily accessible.


Let’s cook:


  • 3 tbs olive oil
  • ½ tsp paprika
  • ¼ tsp dried oregano
  • ¼ of a green pepper
  • ¼ cup onion
  • 4 eggs
  • ½ cup drained canned tomatoes
  • salt & pepper


1. Heat olive oil in a non-stick pan.

2. Add paprika, oregano, onion and green pepper. Season with salt and pepper. Cook until soft, stirring frequently.


3. Add tomatoes. Cook until deepened in colour. Remove half of mixture and reserve.

4. Return pan to heat and add eggs. Cook until barely set. Gently fold in remaining mixture.

5. Top with feta cheese and parsley

scramble 3

Share your recipes using #starvingstudent.


Recipe courtesy of:

Saturday Scramble

photo (3)


Saturdays are lazy days. Whether you hit the books too hard the night before or maybe had one too many, the Starving Student has you covered. The Saturday Scramble is the perfect pick me up breakfast that’s easy, cheap and delicious. It uses eggs and whatever leftovers you have in your fridge.

We’re starting off this week tame.


  • 2 eggs
  • 10 Spinach Leaves
  • 1 button mushroom chopped
  • 1 handful Tex Mex Cheese
  • Splash of milk
  • Salt and pepper to taste


1. Spray pan with non-stick spray.

2. Combine all ingredients in the pan.

photo (1)

3. Cook until desired doneness.