Easy Weekday Scrambled Eggs (No Milk)

• Prep Time: 10 minutes (Total time, but extra if including additional vegetables or sides)
• Planning Ahead: If including vegetables or sides, you can chop and prepare those the night before to make cooking quicker in the morning.
• Morning Effort: Cooked in the morning.
• Protein: 19 grams
• Fiber: Minimal (but can be added with some sides)

When I need a quick and satisfying breakfast, scrambled eggs are one of my go-to proteins. This simple method is pared down for busy weekday mornings- no extra dishes for whisking, no fuss- just soft, creamy eggs ready in minutes.

These scrambled eggs are great on their own with a few simple sides for a balanced breakfast, but they’re also perfect for adding to breakfast bowls, burritos or sandwiches.

• Eggs- I like using three large eggs as it makes for a filling, protein-packed breakfast.
  • Substitution: To increase the protein, you can use two whole eggs plus a quarter (¼) cup egg whites. I don't personally recommend using all egg whites as the yolks add richness and flavor (along with nutrients).
• Butter- Prevents the eggs from sticking while adding flavor and helping to create soft, creamy curds.
  • Substitution: Swap extra virgin olive oil (a good quality olive oil adds great flavor) or avocado oil for a dairy-free option.
• Sea Salt + Black Pepper- A little bit of basic seasoning is all you need to pull together the flavor in these simple yet delicious scrambled eggs.
  • Substitution: Table or kosher salt can also be used- adjust to your tastes. The black pepper can be left out. Feel free to experiment with adding other seasonings as well- a pinch of cayenne and some garlic powder are two of my favorites.

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 absolutely be made ahead. 

Here’s how to store and reheat them while keeping their texture as good as possible.

• Make-Ahead & Refrigerate: Cook your scrambled 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 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 different once reheated (not great for eating all on their own, but fine if you are mixing them into a breakfast bowl or wrap, for example). If freezing, portion into freezer-safe bags or 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.

Troubleshooting and FAQs

• Rubbery or Dry Eggs? This happens when eggs are overcooked or cooked on heat that’s too high. Keep the heat at medium-low, stir frequently, and remove the eggs from the pan while they’re still slightly soft- carryover heat will finish cooking them.
• Eggs Sticking to the Pan? If using stainless steel instead of nonstick, eggs can stick. Be sure to preheat the pan, add butter or oil and swirl to coat before adding eggs. It also helps to stir consistently and use a rubber spatula to keep them from sticking.
• Weepy Scrambled Eggs? This can happen if eggs are undercooked or not stirred enough. Stir frequently over medium-low heat and cook until just set.
• Eggs Cooking Too Slowly? If your eggs are taking forever to cook, the heat may be too low. Increase to medium-low and make sure to stir frequently to prevent uneven cooking. While we don't cook these eggs over high heat, they should still cook in under 5 minutes.

Make it Your Own

Scrambled eggs are easy to customize! Here are simple ways to switch things up:

• Add Cheese. Melt cheese in just before the eggs finish cooking:
  • Cheddar or Monterey Jack (shredded)
  • Feta or goat cheese (crumbled)
  • Parmesan (shaved)
• Add Sautéed Veggies. Toss in quick-cooking veggies for extra texture and flavor (plus a head start on your vegetable intake for the day!):
  • Spinach or kale (wilts in seconds)
  • Mushrooms or bell peppers (sauté first)
  • Cherry tomatoes (sauté first to make them saucy or add at the end if you prefer them on the raw side)
• Top with a Sauce. A bit of sauce at the end of cooking can transform your eggs:
  • Salsa
  • Pesto
  • Chimichurri
  • Hot Sauce
• Spice Things Up with Seasoning. A little extra seasoning can totally change the flavor of the eggs. Try experimenting with ¼ teaspoon or so to start of:
  • Everything Bagel Seasoning
  • Smoked Paprika
  • Garlic Powder
  • Cumin
  • Chili Powder

More Scrambled Eggs Recipes

• Salsa Scrambled Eggs
• Chinese-Inspired Scrambled Eggs