Scrambled eggs are a staple in our house. The wonderful thing about them is they are so versatile. If you need additions of oils or nutritional yeast, this is a great way to get those in.
I try all types of combinations of flavors. Everything from ricotta cheese to mushrooms to avocados end up in my eggs. Sometimes I have an Italian version, a country sausage version, Mexican… just whatever I am feeling that morning.
This is just one way to do it – I also scramble eggs like the professional chefs if I have time, but this is not that.
CARB CAUTION: If you are counting carbs, take into account that a combination of seasonings and milk products can add up even when the info says they are a 0.
- Add a dollop (tablespoon) of bacon grease to a small skillet.
This is when I add the meat choice, as well as onions and peppers (fresh or from the freezer). I toss mushrooms in right before adding the eggs so they do not get too shriveled.
- Put 2-3 eggs in a bowl and whisk briskly.
I add a dollop of heavy cream and any seasonings (I have been known to add MCT oil, Tumeric, Nutritional Yeast, as well as change it up with red pepper or Italian Seasonings) – whisk briskly then pour into the skillet.
- As I am scrambling the eggs I will add in a cheese or two from the fridge – ricotta, cream cheese, any flavor of shredded cheeses. This is a lot of fun to experiment with.
- I tend to add the avocado close to the end of the scramble.
- Sometimes I do bacon on the side if I don’t have meat in it. Or maybe a Miracle Biscuit or Soul Bread toast, if I feel a need for a “bread”.