Scrambled eggs are an awesome go-to breakfast, whether you’re short on time & need to whip up something fast for the family or want to pamper yourself with a brunch-like breakfast on a weekend morning. They’re so simple & versatile, one might say making scrambled eggs for breakfast is an egg-celent idea. (giggle Okay, dad joke done! Let’s move on with the groaning now!)
I like to add tomatoes & garlic and a whole lot of herbs (fresh or dried either work) and if I’m feeling fancy…I’ll even add cheese. Ever since going gluten & dairy free, I have seriously missed cheese. So I will refrain from talking about the greatness of Parmesan, Mozzarella & Gouda…you can say it’s left me feeling rather scrambled. If you are looking for a good cheese for scrambled eggs, can’t go wrong with any of these fellas, but I really like to shred a bit of Manchego on this combo. I can promise you’ll find serious food Mojo with that combo.
These scrambled eggs are:
loaded with protein
savory with herbs
super delicious with garlicky tomato goodness
Oh, and it takes only 15 minutes to make
Now that’s egg-stravagant! I feel that’s enough material for dad jokes.
Originally published at Dude, Where’s My MoJyo?.