How much protein is actually in a serving of egg scramble?

A basic 2-egg scramble with cheese provides about 18-20 grams of protein. Add meat or beans, and you can easily reach 25-30 grams, that's half the daily protein needs for most adults.

Can I make egg scrambles ahead of time?

Yes! Cooked scrambles keep in the fridge for 2-3 days and reheat beautifully. I often make a big batch Sunday night and portion it out for the week. Just add a splash of milk when reheating to keep them creamy.

What's the best pan for making scrambles?

A non-stick or well-seasoned cast iron pan works best. Size matters too, use an 8-10 inch pan for 4-6 eggs. Too big and your eggs will cook too fast and get thin.

Why do my scrambles always turn out rubbery?

High heat is the enemy! Always cook on medium-low heat and remove the pan from heat while the eggs are still slightly wet. They'll finish cooking from residual heat.

Can I add vegetables without making the scramble watery?

Absolutely, but cook watery vegetables (like mushrooms or tomatoes) separately first to remove excess moisture, then add them to the eggs. Pre-cooked or frozen vegetables work great too.

Are egg scrambles suitable for meal prep?

They're perfect for meal prep! You can pre-scramble eggs and freeze them for up to 3 months, or prep all your add-ins on Sunday and assemble fresh scrambles throughout the week.

How do I make scrambles more filling without adding more calories?

Add volume with vegetables like spinach, bell peppers, or zucchini. You can also serve over a bed of greens or with fresh fruit to make the meal more substantial.

Can kids help make scrambles safely?

Kids as young as 4 can crack eggs (with supervision), whisk ingredients, and add toppings. It's actually a great way to get them involved in cooking and more excited about eating breakfast.

15-Minute High-Protein Egg Scrambles: The Busy Parent's Secret to Morning Success

Description

Quick and nutritious high-protein egg scrambles that deliver 18-20 grams of protein in just 15 minutes. Perfect for busy mornings with 8 delicious variations included.

Ingredients

Scale

6 large eggs
2 tablespoons milk or heavy cream
1 tablespoon butter or olive oil
1/4 cup shredded cheese (cheddar, Swiss, or your favorite)
Salt and pepper to taste
1/4 cup cooked bacon bits, ham, or leftover rotisserie chicken (optional)

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Instructions

Crack and whisk all eggs with milk in a bowl. Season with salt and pepper.
Heat butter in a non-stick pan over medium-low heat.
Pour in eggs and let them sit for 30 seconds before gently stirring with a spatula.
Continue stirring gently every 30 seconds, pushing eggs from edges toward center.
Add cheese and protein when eggs are almost set but still slightly wet.
Remove from heat and let residual heat finish cooking (they’ll continue cooking in the hot pan).

Prep Time: 3 minutes
Cook Time: 8 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 serving (2 eggs)
Calories: 285 calories
Sugar: 1g
Sodium: 420mg
Fat: 22g
Carbohydrates: 2g
Fiber: 0g
Protein: 18g