Pesto Scrambled Eggs- Busy Morning Breakfast

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Busy morning? These quick pesto scrambled eggs almost taste like you had time for a fancy café brunch.

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Breakfast at a Glance
Nessy's Note
Ingredients and Substitutions
My Tips for the Best Pesto Scrambled Eggs
More Scrambled Eggs Recipes...

Breakfast at a Glance

Prep Time: 10 minutes (including cooking)
Planning Ahead: None
Morning Effort: Cooked in the morning- about 5-10 minutes
Protein: 20 grams
Fiber: 0 grams (you can add it with some sides)

Nessy's Note

Sometimes, even though the morning is busy and I need a quick breakfast, I want to add a little flair to it.

Enter pesto scrambled eggs.

With just a spoonful of this stuff, classic scrambled eggs taste a little more like I’m out for brunch on a lazy Sunday (the way I feel with smoked salmon avocado toast)- even if I only get to feel that way for a couple of minutes before carrying on with the day!

Ingredients and Substitutions

Eggs- Just like in my salsa scrambled eggs, I use three large eggs for this recipe as it makes for a filling, protein-packed breakfast.
Butter- Prevents the eggs from sticking.
- Substitution: Swap extra virgin olive oil or avocado oil.
Pesto- Good quality pesto adds so much flavor to eggs! While I make these with homemade basil pesto, I am sure that it would be equally good with another type of pesto (like sun-dried tomato pesto).
Sea Salt- Depending on how salty the pesto is, you may want to add a bit of additional salt to taste.

My Tips for the Best Pesto Scrambled Eggs

Use a quality pesto. Since pesto is the main flavor of the eggs, I use a quality store-bought or homemade basil pesto with ingredients like extra virgin olive oil, parmesan and fresh basil.
Don't Rush. If you cook the eggs on too high of heat, they may turn out dry and rubbery.
More Questions? I kept this post short and sweet, but if you have more questions, check out my complete scrambled eggs guide where I try to cover everything you might be wondering!

What could I serve with these scrambled eggs for breakfast?

These eggs are so good served alongside some quality sourdough and fresh cherry tomatoes!
You can mix and match all sorts of different sides- check out my full post on what to serve with scrambled eggs for more ideas.

More Scrambled Eggs Recipes...

If you give this recipe a try, be sure to let me know what you thought in the comments below!

Pesto Scrambled Eggs

Busy morning? These quick pesto scrambled eggs almost taste like you had time for a fancy café brunch.

Print Pin Recipe

Cook Time 10

Total Time 10

Servings 1

Ingredients

3 large eggs
1 teaspoon butter
1 tablespoon basil pesto
pinch fine sea salt to taste

US Customary - Metric

Instructions

Place a small to medium saucepan over medium-low heat and add the butter. Let it fully melt, tilting the pan to coat the bottom.
(Since this is written as a single serving, I use a smaller pan but if you are increasing the servings, you may want to use a larger saucepan.)
1 teaspoon butter
Crack all three eggs straight into the saucepan (you can crack them in a bowl first if you're worried about shells). Use a spatula to gently stir and fold the eggs as they cook, breaking the yolks as you go.
3 large eggs
Keep the heat medium-low and continue stirring often to prevent sticking and help create those creamy eggs.
Once the eggs are just set but still soft (and to your liking), remove from heat and stir in the pesto. Taste and add salt as needed.
pinch fine sea salt, 1 tablespoon basil pesto
Enjoy! If you need some sides, see my suggestions for what to pair with your eggs for a balanced breakfast to fuel your busy day.

Notes

Scrambled eggs are best fresh and can be pretty quick to make in the morning. But if you’re meal-prepping for busy mornings, they can be made ahead.

Make-Ahead & Refrigerate: Cook your eggs, then transfer them to an airtight container (I recommend using a glass container). Store in the fridge for up to 4 days. When reheating, use medium low heat on the stovetop with a little butter or oil or microwave in short intervals, stirring occasionally to prevent overcooking.

Freezing: Scrambled eggs can be frozen but their texture will be a bit more watery once reheated (not great for eating all on their own, but fine if you are mixing them into a breakfast bowl or wrap, etc.). If freezing, portion into freezer-safe containers and then allow to cool completely in the refrigerator. Once cooled, move to the freezer and use within 1 month for best texture.

Reheating from Frozen: For best results, thaw overnight in the fridge before reheating (as they tend to release some water with thawing and can be quite watery if reheated straight from frozen). You can reheat by microwaving in short bursts. Or on the stovetop, warm them over medium low heat with a bit of butter until heated through.

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

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