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A plate of folded breakfast scrambled eggs seasoned with pepper, served with sliced avocado, a sprinkle of orange powder (possibly paprika), and a side of red salsa.

Breakfast Scrambled Eggs

Traci Wennerholm
The ultimate comfort food breakfast: Learn how to make perfect breakfast scrambled eggs every time. Simple, quick, and satisfying.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
0 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 1 serving
Calories 3 kcal

Equipment

  • non stick pan

Ingredients
  

  • 2 whole eggs
  • 1 pinch paprika
  • 1 pinch salt and pepper

Instructions
 

  • Heat a non-stick skillet over medium low heat. Spray with cooking spray or add butter or oil. Let it melt and coat the pan.
  • In a bowl, crack the eggs. Add the paprika, salt and pepper.
  • Pour the eggs into the pan. Whisk the egg to scramble. Once the eggs are scrambled, let them sit undisturbed for a few seconds, then use a spatula to gently stir from the edges toward the center. Continue cooking, stirring occasionally, until the eggs are soft and slightly glossy.
  • Remove the pan from heat just before the eggs are fully set. Season with additional salt and pepper if desired. Serve immediately.

Notes

For fluffier eggs add 1 tablespoon milk or non dairy milk before cooking. 
See notes in post for storage information, substitutions and variations. 

Nutrition

Serving: 1servingCalories: 3kcalCarbohydrates: 0.1gProtein: 0.3gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 7mgSodium: 42mgPotassium: 5mgFiber: 0.03gSugar: 0.02gVitamin A: 60IUCalcium: 1mgIron: 0.1mg
Keyword breakfast scrambled eggs, folded scrambled eggs, how to make scrambled eggs, scrambled eggs
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