Scrambled Egg Recipes

These scrambled egg recipes are super simple, delicious and perfect for breakfast, brunch or supper.

Southwestern Scrambled Eggs Recipe
Serves 4-6

3 tablespoon canola oil
1/2 cup green onion, green and white part, thinly sliced
1/2 cup red pepper, finely diced
6 eggs, beaten with
4 tablespoons cream or milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Dash or two hot sauce
1 cup Monterey jack cheese with peppers, cubed (about 4 ounces)
1 medium tomato, seeded, and chopped
2-3 tablespoons fresh cilantro, parsley or oregano.

In large skillet, cook onions and peppers in oil until tender crisp, about 6 minutes.   Pour egg mixture over onions and peppers.  Cook slowly, gently lifting from bottom and sides with spatula as mixture sets, so liquid eggs can flow to bottom and cook.  Do not stir.  Sprinkle with cheese. 

Cook until cheese is just melted and eggs are set but still moist.  Top with tomato.  Sprinkle with chopped herbs and serve.  Good with warm tortillas and mild salsa.

Scrambled Eggs with Shrimp and Brie Cheese
Serves 2-3

5 large eggs
1/2 cup milk
5 ounces Brie cheese
Salt, pepper and cayenne pepper, to taste
1 teaspoon chives or green onions, minced
1 teaspoon butter
1/2 cup chopped cooked shrimp

Mix eggs and milk together. Cut Brie into small pieces and add with seasonings and chives to egg mixture. Melt butter in skillet over medium heat. Place egg mixture in pan with shrimp. Stir until well cooked and fluffy.

Breakfast Tostada with Scrambled Eggs
Serves 1

2 large eggs
Salt and pepper, to taste
1 (8 inch) tostada shell
1/2 cup refried beans low fat, warmed
1/2 cup cooked diced potatoes, warmed
1 cup shredded iceberg lettuce
Chopped cilantro for garnish
Salsa

Scramble eggs with salt and pepper to taste. Cook over medium heat until thoroughly cooked.  Spread tostada with warmed refried beans.  Top with warmed potatoes and shredded lettuce.  Add scrambled eggs and garnish with cilantro.  Serve with salsa.

How to Make Scrambled Eggs Video

Dressed-Up Scrambled Egg Sandwich
Serves 4

Make this substantial breakfast sandwich even better by adding your favorite breakfast meats, sliced rib eye, avocado or roasted red pepper slices

8 slices country style bread
Olive oil
2 tablespoon butter
2 cloves garlic, peeled and finely chopped
4 tablespoons Italian parsley, finely chopped
1/4 teaspoon hot pepper flakes
4 large eggs, lightly beaten
1 large ripe tomato, cored, seeds removed and finely diced
Salt and freshly ground pepper
Butter lettuce leaves
Fresh basil leaves
Freshly grated Parmesan cheese
Olive oil for drizzling

Lightly brush the slices of bread with olive oil, then grill or broil each slice.   Meanwhile, place butter into a sauté pan over low beat. When the butter melts, add the garlic, parsley, hot pepper flakes, and cook for 2 to 3 minutes.

Add the eggs and stir slowly over low beat until the mixture starts to form small curds, (careful not to overcook). Gently fold in the tomatoes and add salt and pepper to taste. 

Arrange and divide the egg mixture onto the 4 slices of toasted bread. Top each with lettuce and basil leaves and sprinkle with Parmesan cheese. Cover with remaining 4 slices.   Serve immediately.

Scrambled Eggs with Asparagus
Serves 4-6

1 pound thin asparagus
3 tablespoon canola oil
1/3 cup finely chopped shallots
1/3 cup finely diced red pepper
6 eggs, beaten with
4 tablespoons cream or milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Dash or two hot sauce
½-¾ cup Fontina, Swiss or Monterey Jack cheese
3 tablespoons grated Romano or Parmesan cheese
2-3 tablespoons fresh chopped parsley

Break off tough ends of asparagus and pare ends.  Cut into 1-inch pieces.    In large skillet bring 1 inch of salted water to a boil.  Place asparagus pieces in skillet and boil uncovered about 5-7 minutes or until tender crisp.  

Remove asparagus and drain off remaining water.  Dry skillet and add the oil.  Add shallots and peppers and cook until softened, about 6 minutes.  Add asparagus back to skillet.  Pour in egg mixture and cook slowly, gently lifting from bottom and sides with spatula as mixture sets, so liquid eggs can flow to bottom and cook.  Do not stir.  Sprinkle with cheeses. 

Cook until cheese is just melted and eggs are set but still moist.  Sprinkle with chopped parsley and serve.

Serve with Honey-Orange Glazed Ham Steaks (recipe below)

Spicy Honey-Orange Glazed Ham Steaks
Serves 4-6

Juice of 2 oranges
1 tablespoon ground coriander
1/2 cup honey (substitute corn syrup in a pinch)
1 tablespoon chili powder
1 cup chicken stock
Salt and freshly ground black pepper to taste
Dash cayenne pepper (optional)
1 tablespoon olive oil
2 large ham steaks, cut into portions or 4-6 small ham steaks

In a small saucepan over high heat, combine the first 6 ingredients.  Bring the mixture to a boil and simmer until reduced by almost half, about 5 minutes.  Keep warm.   Heat the oil in a large skillet.  Add the ham steaks and heat through, about 2 minutes on each side.    Add the honey-orange glaze.  Flip the steaks around in the glaze and cook for about 1 minute or until well coated.  Serve hot or warm with eggs or as a supper main course