Why do Grandma’s scrambled eggs always taste better? You can definitely taste the love in this special breakfast that we are served almost every morning that we stay at the Grandparents’ house. Although she makes it entirely by memory, I just had to get it down on paper. This delicious scramble has colorful veggies, smoky bacon, creamy, melted cheese and a touch of spice!
Ingredients
- eggs
- olive oil - you can substitute with butter
- bell pepper - mixed colors
- celery
- green onions
- bacon (optional)
- cheddar cheese
- cayenne pepper powder - Grandma grows, dries and grinds her own.
- Salt and black pepper
How to Make Them
- Whisk the eggs. Whisk the eggs in a bowl and set aside.
- Sauté vegetables and bacon. Heat the olive oil in a nonstick frying pan over medium heat. Add the vegetables and bacon and sauté until the vegetables are softened and bacon is cooked, about 4 to 5 minutes.
- Add the eggs. Turn the heat down to medium-low and add the eggs. Stir with a spatula as it cooks. When the eggs are about half cooked, add the cayenne, salt and pepper.
- Cook. Continue cooking and stirring until the eggs are still soft but almost fully cooked. Add the shredded cheese and stir until the cheese is melted.
- Serve. Remove from heat and serve immediately.
Serving Suggestions
Grandma serves scrambled eggs with pancakes or waffles, hash browns and ham, but you don’t have to go big like Grandma. These are perfect on their own or on toast. Wash it down with some orange julius or milk. If you’re looking for condiments that suit this dish, try our green hot sauce or Filipino banana ketchup.
Storage
Scrambled eggs can last up to 4 days in the fridge in an airtight container. If you want to reheat them, pop them in the microwave, a low oven or back in the pan.
Did you enjoy Grandma’s scrambled eggs? Let me know in the comments and please share the recipe!
📋Recipe
Grandma's Scrambled Eggs
Ingredients
- 5 large eggs
- 1 tablespoon olive oil
- ¼ cup bell pepper - diced (mixed colors)
- 2 tablespoons celery - diced
- 1 green onion - chopped
- 2 tablespoons bacon - diced (optional)
- ¼ cup cheddar cheese - shredded
- 1 pinch cayenne pepper
- salt and pepper - to taste
Instructions
- Whisk the eggs in a bowl and set aside.5 large eggs
- Heat the olive oil in a nonstick frying pan over medium heat. Add the vegetables and bacon and sauté until the vegetables are softened and bacon is cooked, about 4 to 5 minutes.1 tablespoon olive oil, ¼ cup bell pepper, 2 tablespoons celery, 1 green onion, 2 tablespoons bacon
- Turn the heat down to medium-low and add the eggs. Stir with a spatula as it cooks.
- When the eggs are about half cooked, add the cayenne, salt and pepper.1 pinch cayenne pepper
- Continue cooking and stirring until the eggs are still soft but almost fully cooked. Add the shredded cheese and stir until the cheese is melted.¼ cup cheddar cheese
- Remove from heat and serve immediately.
Equipment
Notes
- If you are using bacon bits instead of raw bacon, add them with the cheese instead.
- Scrambled eggs can last up to 4 days in the fridge in an airtight container.
- If you want to reheat them, pop them in the microwave, a low oven or back in the pan.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Leave a Reply