I make something that I call “calico eggs”. I dice up and panfry (in butter) ham, onions, mushrooms, bell pepper, and tomatoes, then add eggs beaten with milk. Scramble until the eggs are nearly done, and then add some shredded cheese. Serve with buttered toast.
Granted, it probably isn’t a full serving of vegetables, but it does add SOME veggies to the meal. This is very good with oranges, or with melons.
Get disposable muffin tins, or the silicone ones that are separate, not part of a placque. Ramekins will also work.
Fill about 2/3 will a mixture of cooked and drained or canned drained and washed black beans mixed with a bit of salsa. make a well, and crack in a whole egg. Dollop a tablespoon or so of salsa on the egg, finish with a large pinch of the mixed shredded mexican taco whatever flavored cheese. Bake at 400 F until the whole mess is heated through and the egg is as done as you like it. We like the eggs runny so we tend to bake for about 10 minutes. When serving you can blorp on some sour cream.
A bit chemical and salt heavy - similar except blorp in uncle bens long grain and wild rice leftovers mixed with some cooked whole or chopped spinach [since the box mix ricy stuff is seasoned no need for more] then egg, then a mix of crumbs and cheese for a florentine egg faux
If you do them in a muffin placque it can be a pain getting the single servings out, hence the silicone or disposable foil individual muffin cups, or the ramequins.
Poach the eggs IN the hot salsa for extra deliciousness.
I’m so stealing this cooking term. 
I’m sorry I just can’t stomach eggs with beans. I just can’t overcome it. Don’t know if it’s a function of my culture or my palate, or both… just can’t do it.