Why do Grandma’s scrambled eggs always taste better? 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 egg creations tend to run in the family, thanks to Grandma. Her grandson makes these delicious hamburger scrambled eggs and my husband and I created these kimchi scrambled eggs.
You can definitely taste the love in this special breakfast that we are served almost every morning that we stay at the Grandparents’ house, along with her electric skillet pancakes.
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Ingredients
- eggs - Large eggs are what Grandma uses.
- olive oil - You can substitute with butter if desired.
- bell pepper - Mixed colors.
- celery - Adds delicious crunch.
- bacon - Bacon is optional but I love it with bacon.
- cheddar cheese - Can use regular or sharp cheddar.
- cayenne pepper powder - Grandma grows, dries and grinds her own.
*Check recipe card for full ingredient amounts.
How to Make Grandma's Scrambled Eggs
- 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, a skillet breakfast hash 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 homemade orange Julius or milk.
- If you’re looking for condiments that suit this dish, try my 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.
More Delicious Egg Recipes to Try
If you tried 🍳 Grandma's Scrambled Eggs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. 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.
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