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.
How to Make Fluffy Scrambled Eggs
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.
- 8 – 10 eggs
- ¼ – ⅓ cup milk
- ¼ cup chopped onions
- 2 –3 slices of bacon, crumbled (or ¼ cup of other meat finely chopped)
- ⅓ – ½ cup cheese
- ¼ teaspoon garlic powder
- dash or two of pepper
- 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 (you will have to repeat this step several times).
- Cook for 2 –3 more minutes or until the eggs are thoroughly cooked.
Do you enjoy breakfast for dinner or do you think it should not be on the menu after 11:00 a.m.?