Best Scrambled Eggs In A Bowl Recipes

SCRAMBLED EGGS, CHEESE, AND AVOCADO TORTILLA BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press tortilla into a tortilla shell mold or oven-proof bowl.
• Whisk eggs, milk, and butter together in a microwave-safe bowl. Stir in Mexican cheese blend.
• Bake tortilla in the preheated oven until crispy and brown, 5 to 7 minutes. Cool slightly before transferring from mold to serving dish, about 2 minutes.
• Cook egg mixture in the microwave until set, 30 seconds to 1 minute. Remove egg mixture from the microwave and stir gently with a fork. Cook in the microwave until fully set, about 30 seconds more.
• Place cooked eggs in tortilla bowl; top with avocado, salsa, paprika, and salt.

SCRAMBLED EGG AND SAUSAGE BREAKFAST BOWL

Steps:

• Melt 1 tablespoon butter in a skillet over medium heat. Whisk eggs and cheese together in a small bowl. Pour into the skillet; cook and stir until scrambled and set, 5 to 8 minutes. Remove from heat.
• Melt remaining 2 tablespoons butter in a separate pan. Add sausage, Worcestershire sauce, soy sauce, brown sugar, and seasoned salt. Cook and stir until sugar is dissolved and sausage is browned, 5 to 8 minutes.
• Divide scrambled eggs between 2 bowls. Place sausage mixture over the eggs. Drizzle pan drippings on top. Sprinkle bread crumbs over the bowls to create a crust.

PERFECT SCRAMBLED EGGS

Steps:

• Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
• Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
• Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.

SCRAMBLED EGGS

Steps:

• In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.
• In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.
• Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.
• Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.