This simple Breakfast Egg Scramble is an easy, stick to your bones, tasty meal perfect for weekend brunches, holiday mornings and/or even dinner!
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Easy Breakfast Egg Scramble
Have you heard the saying “breakfast is the most important meal of the day”? Well, up until recently I never ate breakfast. My hubby and kids are HUGE breakfast lovers, me…not so much!
I’m a “lunch and dinner, especially dessert” type of gal! Breakfast never really did anything for me.
However, now that we have incorporated egg scrambles into rotation, I gladly add my plate to the lineup and have thoroughly been enjoying all the variety!
Not only do these scrambles really stick with you, but you can change them up each and every time, adding in what you have on hand.
Our go to version includes egg, spinach, Feta cheese or mozzarella, sometimes garlic, and even some fun seasonings!
This week, I went a bit crazy with the on-sale produce, so we had a lot of extras to use up. Some mushrooms, red peppers, green peppers, onions, and more got added in!
If you’re a meat lover, add in some bacon, cooked sausage, chorizo, ham, or meat of your choosing!
If you like things spicy, sprinkle on some Cajun seasoning or hot sauce and kick up the heat!
Whether you enjoy this Breakfast Egg Scramble in the morning…or make it for a quick and easy lunch/dinner option, have some fun with it and make it your own! I’d love to hear what favorites you add in too!
Ingredients Needed for this Breakfast Egg Scramble
- Eggs
- Milk
- Butter- unsalted
- Garlic- minced
- Spinach- fresh is best, if using frozen, be sure to squeeze excess liquid out
- Feta- crumbled
- Red Pepper- chopped
- Mushrooms – sliced
- Seasoning of Choice- any desired, we LOVE Chupacabra in our house!
How to prepare:
- In a small bowl, whisk the eggs with milk. Set aside.
- Add butter to a skillet and heat over medium.
- Add in the garlic (if using), spinach, peppers, seasonings, and any veggies you desire. *If adding meat, make sure its pre-cooked at this point and add it into this step
- Allow to sauté for 1-2 minutes.
- Pour in the egg mixture and use a spatula to move the mixture around the skillet, breaking up the eggs and allowing to fully cook.
- Sprinkle cheese on top and cook an additional 1 minute, or until cheese is melted.
- Divide mixture evenly on plates (recipe above is for 2) and add hot sauce if desired.
What other ingredients can be added?
You can completely change this up to make it your own! So many options, here are just a few:
- Onions
- Different Cheeses
- Sausage
- Bacon
- Ham
- Jalapenos
- Hot Sauce
- Salsa/Verde Sauce
- Asparagus
- Fresh Herbs
- Kale
Tips for making the BEST Breakfast Egg Scramble
*Use a non-stick skillet. I love my stainless pan set and cast iron, but when it comes to eggs I always go with a non-stick pan. They are less likely to stick to the bottom and always cook evenly and quickly.
*Silicone Spatulas make cooking eggs SO much easier! I swear by it! Scrapes up all the egg mixture evenly, every time!
*Cook low and slow. If you put the heat on high, most likely the eggs will burn, stick, and be a mess. Keep the heat to low and you’ll have the perfect breakfast!
*To store, keep the leftover scramble in an airtight container, refrigerated, for up to 4 days.
More Breakfast recipes to try:
Baked Blueberry and Banana Oatmeal
Biscuits and Gravy Breakfast Casserole
Come connect with me on Instagram HERE and be sure to tag me (#thecookinchicks) in all your cooking pictures!
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Breakfast Egg Scramble
Ingredients
- 3 eggs
- 1 tablespoon milk
- ½ tablespoon butter
- 1 teaspoon minced garlic
- 1 cup spinach
- 2 tablespoon Feta cheese *or mozzarella
- 1 red pepper *or green/yellow/orange
- ½ cup mushrooms, sliced
- seasoning of choice *optional
Instructions
- In a small bowl, whisk the eggs with milk. Set aside.
- Add butter to a skillet and heat over medium.
- Add in the garlic (if using), spinach, peppers, seasonings, and any veggies you desire. *if adding meat, make sure its pre-cooked at this point and add it into this step
- Allow to saute for 1-2 minutes.
- Pour in the egg mixture and use a spatula to move the mixture around the skillet, breaking up the eggs and allowing to fully cook.
- Sprinkle cheese on top and cook an additional 1 minute, or until cheese is melted.
- Divide mixture evenly on plates (recipe above is for 2) and add hot sauce if desired.
Katie says
I don’t eat eggs but found a product named ” J U S T Eggs” made from plants, in the frig section, by the egg whites cartons. They are liquid and they taste great and you scramble them. I use my non-stick cast iron pan and I put salsa, veggies, my meat free sausage, I use Mrs Dash, salt free spice, fresh ground pepper, SO GOOD. So my friends that are egg-less, you can make this too. My husband is not a “veggie”, but loves this, he doesn’t mind not using real eggs anymore.
Kristin says
Yum! I’ll need to try that too as I love trying new variations!! Plus, cast iron cooking is a fav of mine!!