This recipe (affectionately known in our home as “Grandma’s amazing eggs”) is the best scrambled eggs recipe we have tried! You can whip up this entire breakfast in 5 minutes, making it perfect for busy school mornings. Best yet, this hearty breakfast packs a whopping 24 grams of protein per serving!
The school year is in full swing and keeping up with everyone’s separate busy schedules can be a challenge. We all know it’s important to begin each morning with a breakfast that will fuel our busy day; however, most satisfying morning meals usually take too long to prepare or are not tasty enough. I like to keep Johnsonville Fully Cooked Breakfast Patties and Links on hand for the boys to heat and eat. They are the perfect solution for a quick and easy morning meal! Ready in 40 seconds in the microwave, Johnsonville Fully Cooked Breakfast Patties and Links are easy to prepare, perfect for little hands in the kitchen, and pair beautifully with scrambled eggs and other quick breakfast foods.
My boys are currently 9 and 12 and are excellent at helping me prepare breakfast each morning. If you have school-aged kids, I encourage you to get them involved in the morning breakfast routine! It takes a little help and supervision on the front end, but it’s so rewarding to prepare meals together and can be an amazing time-saver. My son Zephan loves to help me in the kitchen. He’s almost to the point of being able to make us breakfast in the morning! With Johnsonville Fully Cooked Breakfast sausages it’s easy for everyone, even kids, to get creative with breakfast in the kitchen and help out mom and dad during morning routines.
Best Scrambled Eggs Recipe
My mom has always made the best scrambled eggs ever. It got to the point where my kids wouldn’t eat my eggs because they weren’t “Grandma’s eggs”. Granted, my mom has a magic touch when it comes to cooking and baking in general, but I was determined to master her eggs! She shared with me that the secret ingredient in her eggs is ricotta cheese. I’m not even a big fan of ricotta cheese, but I LOVE these eggs! They truly are delicious and can be made start to finish in less than five minutes. The recipe makes 3 generous portions or 4 smaller portions. Here are the ingredients you will need.
Ingredients
- 4 large eggs
- 1 tablespoon chopped dried or fresh chives
- 1/4 teaspoon sea salt
- 1 tablespoon butter
- 1/2 cup ricotta cheese
- Ezekiel bread, toasted and buttered
- Johnsonville’s Fully Cooked Breakfast Sausage
Step 1: Mix ingredients.
Have your helper whisk the eggs, chopped chives, and 1/4 teaspoon salt in medium bowl until well blended while you melt the butter in a nonstick skillet over medium heat.
Step 2: Cook eggs.
When butter is melted, add eggs and stir with heatproof silicone spatula. Do not overstir your eggs! Simply scrape them from the bottom of the skillet with the rubber spatula and tilt the pan to allow the uncooked eggs to flow underneath. Repeat this step until eggs are just cooked. Eggs will be done in about 2 minutes.
Step 3: Add ricotta.
Remove pan from heat and add the ricotta cheese. Stir until ricotta is evenly incorporated.
Step 4: Serve on toast with Johnsonville Fully Cooked Breakfast Sausage
Spoon scrambled eggs on toast and serve with Johnsonville Fully Cooked Breakfast Sausage. I like to use Ezekiel bread for added protein, but feel free to use the bread of your choice. My son likes to place his sausage links directly on his eggs, I like them on the side, and my husband likes them mixed in with a dash of hot sauce. Have fun with your food and let your creativity shine!
Ingredients
- 4 large eggs
- 1 tablespoon chopped dried or fresh chives
- 1/4 teaspoon sea salt
- 1 tablespoon butter
- 1/2 cup ricotta cheese
- Ezekiel bread, toasted and buttered
- Johnsonville’s Fully Cooked Breakfast Sausage
Instructions
- Whisk eggs, chopped chives, and 1/4 teaspoon salt in medium bowl until well blended. Melt the butter in a nonstick skillet over medium heat.
- When butter is melted, add eggs and stir with heatproof silicone spatula. Do not overstir your eggs! Simply scrape them from the bottom of the skillet with the rubber spatula and tilt the pan to allow the uncooked eggs to flow underneath. Repeat this step until eggs are just cooked. Eggs will be done in about 2 minutes.
- Remove pan from heat and add the ricotta cheese. Stir until ricotta is evenly incorporated.
- Spoon scrambled eggs on toast and serve with Johnsonville Fully Cooked Breakfast Sausage. I like to use Ezekiel bread for added protein, but feel free to use the bread of your choice.
- Makes 3 large portions, or 4 smaller portions.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
Marty@A Stroll Thru Life says
Oh my these do look so good, but I really like the cook best.
Beth says
Thank you Marty! My little chef loves to cook and was thrilled to be included in this post. 🙂 Thanks for stopping by and taking the time to comment!