Sunday Scrambled Eggs
Creamy scrambled eggs with cheddar, tomatoes, and green chilies, perfect for a hearty breakfast. Flavored with onions, garlic, and hot sauce, suits all egg lovers.
Ingredients
Instructions
- Fry the finely chopped onions until translucent.
- In a bowl, mix the cooked onions with all other ingredients: egg substitute, eggs, cheddar cheese, chopped tomatoes and green chilies, milk, black pepper, salt, onion powder, garlic powder, and hot sauce.
- Beat the mixture lightly until thoroughly combined.
- Heat a frying pan coated with cooking spray over medium-high heat.
- Pour the egg mixture into the pan and cook, stirring often, until the eggs reach your desired level of dryness.
- Serve the scrambled eggs with buttered toast. Bacon is optional.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or cream cheese to the egg mixture before cooking. If you're out of egg substitute, you can use an additional egg instead. For added flavor, try incorporating fresh herbs like chives or parsley. Be careful not to overcook the eggs; they should be soft and slightly runny for the best texture.
Serving Suggestions
Serve these scrambled eggs with buttered toast for a comforting breakfast. They pair well with crispy bacon or a fresh side salad for a balanced meal. For a twist, consider topping with avocado slices or a dollop of Dilled Sour Cream And Cucumber. This dish makes for a delightful brunch option as well.
Storage & Reheating
Leftover scrambled eggs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a non-stick skillet over low heat, stirring gently until heated through. Avoid microwaving for best texture, as it can make the eggs rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Scrambled Eggs contains roughly 367 calories, with 23g protein, 60g carbohydrates, and 8g fat. It is an excellent source of vitamin C (52% of the Daily Value), dietary fiber (49% of the Daily Value), and protein (46% of the Daily Value), and a good source of vitamin A and vitamin D. Note that it is relatively high in sodium, at 2226mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of egg substitute?
Yes, you can substitute the egg substitute with regular eggs. Just use one egg for every 2 ounces of egg substitute. This will still yield a delicious and fluffy scrambled egg dish, but be mindful of the cholesterol content.
What can I add to make these scrambled eggs more flavorful?
You can enhance the flavor by adding ingredients like diced bell peppers, mushrooms, or even crumbled sausage. Spices such as smoked paprika or fresh herbs like basil or cilantro will also elevate the taste. Experiment to find your favorite combination.
How do I know when the scrambled eggs are done?
The scrambled eggs are done cooking when they are set but still slightly moist and creamy. They should not be dry or overcooked. Stir often while cooking to ensure even cooking, and remove from heat just before they reach your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).