My kids and I love breakfast for dinner. When my husband has to travel, I always make scrambled eggs the first evening he is gone. The kids and I feel like wild rule breakers eating breakfast for dinner. When he is deployed, I make scrambled eggs once a week for dinner – we never get tired of it, though we are happy to exchange our ritual for my husband’s company when he returns.
I also make scrambled eggs when I am feeling under the weather, because it is fast and easy and goes well with orange juice. Plus I don’t feel so bad about eating dinner in my pajamas if I am eating breakfast food.
Scrambled eggs also happen to be frugal and are a fall back meal when the pantry is low. Even though I buy local, free-range eggs for $2.50 a dozen, which means each egg only costs about 21 cents. That is a pretty inexpensive source of protein.
I usually start by frying bacon or sausage. If you are looking for a great low cost, nitrate-free sausage recipe, try this Breakfast Turkey Sausage recipe, which tastes even better for dinner. Then I scrounge through the fridge for add-ins. Below is my basic recipe, but I adapt it to what ever I have on hand.
Tips for making Perfect Scrambled Eggs:
For fluffy eggs, beat the eggs really well with a whisk.
Cook over a medium-low heat. High heat creates watery eggs.
Do not over stir or you will end up with small, grainy curds.
8 – 10 eggs
1/4 – 1/3 cup milk
1/4 cup chopped onions
2 –3 slices of bacon, crumbled (or 1/4 cup of other meat finely chopped)
1/3 – 1/2 cup cheese
1/4 teaspoon garlic powder
dash or two of pepper
If I have just cooked bacon or sausage, I remove it and pour off the grease, but I do not wash the pan. That greasy pan will really add to the flavor of the eggs. If you are not cooking meat add a splash of olive oil or a tablespoon of butter to a frying pan and coat the pan. Heat the pan over a medium-low heat.
In a large bowl, beat the eggs until they are a pale yellow color. Stir in milk, onion, meat, cheese, and spices.
Pour the egg mixture into the greased frying pan and cook over a medium-low heat without stirring until the eggs start to set on the bottom and around the edges of the pan.
Using a spatula, gently lift and fold the egg mixture, so the uncooked mixture runs underneath and onto the pan surface*. Cook for 2 –3 more minutes or until the eggs are thoroughly cooked.
*You will have to repeat this process a couple of times, but try not to over stir your eggs when cooking them. You want to keep the curds as large as possible.
Do you enjoy breakfast for dinner or do you think it should not be on the menu after 11:00 a.m.?