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    Home » Breakfast

    Published: Dec 23, 2022 · Modified: Sep 25, 2023 by Joss Dyckson · This post may contain affiliate links ·

    Grandma's Scrambled Eggs

    Jump to Recipe

    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!

    Scrambled eggs in cast iron pan with sliced green onions and grated cheese in small bowls on the side.

    Table of Contents

    • Ingredients
    • How to Make Them
    • Serving Suggestions
    • Storage
    • Grandma's Scrambled Eggs

    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
    Scrambled eggs in cast iron pan with grated cheese in the background.

    How to Make Them

    1. Whisk the eggs. Whisk the eggs in a bowl and set aside.
    2. 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.
    3. 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.
    4. 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.
    5. Serve. Remove from heat and serve immediately.
    Scrambled eggs on white plate with a fork.

    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.

    Scrambled eggs in cast iron pan.

    Did you enjoy Grandma’s scrambled eggs? Let me know in the comments and please share the recipe!

    📋Recipe

    Scrambled eggs in cast iron pan with sliced green onions on the side.

    Grandma's Scrambled Eggs

    Monica Haas
    Grandma's delicious scrambled eggs have colorful veggies, smoky bacon, creamy, melted cheese and a touch of spice! You can definitely feel the love.
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Breakfast
    Cuisine Canadian, Roman
    Servings 2
    Calories 340 kcal

    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

    • Frying pan

    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

    Calories: 340kcalCarbohydrates: 5gProtein: 22gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 479mgSodium: 402mgPotassium: 271mgFiber: 1gSugar: 2gVitamin A: 1516IUVitamin C: 25mgCalcium: 186mgIron: 2mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Keyword eggs
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    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

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