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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.


  • 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.

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.

Scrambled eggs on white plate with a fork.


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!

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
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Canadian, Roman
Servings 2
Calories 340 kcal


  • 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


  • 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.


Frying pan


  • If you are using bacon bits instead of raw bacon, add them with the cheese instead.


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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