Best 10 Scrambled Eggs With Spice Recipes

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Scrambled eggs with spice are a quick and easy breakfast, brunch, or lunch option that can be enjoyed by people of all ages. With a variety of spices to choose from, you can create a dish that is mild, medium, or spicy, depending on your preference. This versatile dish can also be customized with a variety of toppings, such as cheese, vegetables, and meat, making it a great way to use up leftovers. Whether you are looking for a simple and satisfying meal or a more complex and flavorful dish, scrambled eggs with spice are sure to hit the spot.

Check out the recipes below so you can choose the best recipe for yourself!

SEASONED SCRAMBLED EGGS



Seasoned Scrambled Eggs image

This is just a scrambled egg recipe I came up with while experimenting with breakfast. It's a delicious remix to scrambled eggs that doesn't require too much work! This recipe is great if you want an extra kick in your breakfast without having to spend hours preparing it.

Provided by SammJammx3

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 13

2 eggs
1 egg white
¼ cup milk
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon chili powder
1 small clove garlic, minced
½ teaspoon sazon seasoning
½ teaspoon adobo seasoning
3 Vienna sausages, diced
2 tablespoons shredded mozzarella cheese
1 teaspoon olive oil, or as needed

Steps:

  • Beat eggs, egg white, and milk together in a bowl until combined. Add parsley, thyme, garlic powder, chili powder, garlic, sazon, and adobo. Add sausages and mozzarella cheese and stir to combine.
  • Place a skillet over medium heat and coat surface lightly with oil. Pour egg mixture into the hot skillet; cook and stir until firm and no longer runny, about 5 minutes.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 11.6 g, Cholesterol 383 mg, Fat 27 g, Fiber 2.2 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 862.7 mg, Sugar 4.9 g

SCRAMBLED EGGS WITH SPICE



Scrambled Eggs With Spice image

I wanted something a little less boring than the usual scrambled eggs. Still a work in progress. Next time I'll try it with 2% milk instead of cream.

Provided by SteveBerry

Categories     Breakfast

Time 10m

Yield 1 breakfast, 1 serving(s)

Number Of Ingredients 6

2 eggs
heavy cream
1/4 teaspoon minced garlic
black pepper
1/4 teaspoon cayenne pepper
shredded cheese, of your choice

Steps:

  • saute garlic in olive oil.
  • mix eggs in a separate bowl with the rest of the ingredients.
  • pour eggs in the pan with the garlic.

SPICY SCRAMBLED EGGS



Spicy Scrambled Eggs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10m

Yield 3 servings

Number Of Ingredients 6

6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
Dash of hot sauce
1 tablespoon butter

Steps:

  • Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
  • Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.

SPICY SCRAMBLED EGGS WITH CHORIZO AND BEANS



Spicy Scrambled Eggs with Chorizo and Beans image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 ounces dried chorizo, diced (about 1 small link)
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove seeds for less heat)
1 14-ounce can no-salt-added pinto beans, drained and rinsed
3 scallions, sliced
6 large eggs plus 2 egg whites
Kosher salt and freshly ground pepper
1 cup crushed baked tortilla chips (preferably low sodium)
3/4 cup shredded low-fat cheddar cheese (about 3 ounces)
2 tablespoons chopped fresh cilantro
1 avocado, pitted, peeled and sliced
2 tablespoons low-fat sour cream

Steps:

  • Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
  • Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.
  • Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.

Nutrition Facts : Calories 470 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 297 milligrams, Sodium 672 milligrams, Carbohydrate 34 grams, Fiber 10 grams, Protein 28 grams, Sugar 4 grams

SPICED SCRAMBLED EGGS



Spiced scrambled eggs image

Make a wholesome start to the morning with creamy scrambled eggs on toast, perfect for using up a stray tomato or two

Provided by Good Food team

Categories     Breakfast, Lunch

Time 30m

Number Of Ingredients 8

1 small chopped onion
1 chopped red chilli
knob of butter
4 beaten eggs
splash of milk
good handful diced tomatoes
coriander leaves
toast , to serve

Steps:

  • Soften the onion and chilli in a knob of butter. Stir in the beaten eggs and a splash of milk. When nearly scrambled, gently stir in a good handful diced tomatoes followed by some coriander leaves. Season and eat on toast.

Nutrition Facts : Calories 236 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.51 milligram of sodium

FIESTA SCRAMBLED EGGS



Fiesta Scrambled Eggs image

I love to fix this spicy scrambled egg dish for friends and family. It's almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. -Kay Kropff, Canyon, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon canola oil
1/2 cup chopped onion
1/4 cup chopped sweet red pepper
1 jalapeno pepper, seeded and chopped
8 bacon strips, cooked and crumbled
8 large eggs, lightly beaten
1 cup shredded cheddar cheese, divided
1/2 teaspoon salt
1/8 teaspoon pepper
Salsa

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 3-5 minutes. Sprinkle with bacon. Pour eggs over the top; sprinkle with 1/2 cup cheese, salt and pepper. Cook over medium heat, stirring occasionally, until eggs are completely set. Sprinkle with remaining cheese. Serve with salsa.

Nutrition Facts : Calories 254 calories, Fat 19g fat (7g saturated fat), Cholesterol 278mg cholesterol, Sodium 609mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.

THE SECRET TO FLUFFY SCRAMBLED EGGS



The Secret to Fluffy Scrambled Eggs image

In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.

Provided by Edible Times

Time 15m

Yield 2

Number Of Ingredients 6

1 tablespoon olive oil
¼ cup diced bell pepper
¼ cup chopped fresh mushrooms
4 large eggs
1 pinch salt
4 teaspoons butter

Steps:

  • Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
  • Whisk eggs with salt until completely combined and very foamy.
  • Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g

SCRAMBLED EGGS WITH SPICED MUSHROOMS



Scrambled Eggs with Spiced Mushrooms image

This is a Faye Levy recipe from her weekly column in the Friday Jerusalem Post. This is a great breakfast meal for anyone, but especially for those who are Somersizing or on the Atkins (or any low carb) diet.

Provided by Mirj2338

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil or 2 tablespoons butter (or a mixture of both)
1 medium onion, finely chopped
1 package small mushroom, sliced
1 teaspoon sweet Hungarian paprika
1 pinch cayenne pepper or 1 pinch other hot red pepper
salt & freshly ground black pepper
1/2 teaspoon ground cumin
4 eggs
1 tablespoon chopped parsley (optional)

Steps:

  • Heat the oil in a medium skillet over medium-high heat.
  • Add the onion and saute over medium heat for 5 minutes.
  • Add the mushrooms, salt, pepper, paprika, and cumin.
  • Saute, stirring often, for 5 minutes, or until tender and lightly browned.
  • Beat the eggs with a pinch of salt and cayenne.
  • Reduce the heat under the skillet with the mushrooms to low.
  • Add the eggs and scramble them, stirring often, until they are set to taste.
  • Remove from heat and stir in the parsley.
  • Taste, adjust seasoning, and serve.

SPICY SCRAMBLED EGGS



Spicy Scrambled Eggs image

By most, the humble egg is not considered substantial dinner fare, but these spicy scrambled eggs, which are incredible on their own, make a satisfying meal when piled into a burrito, teamed with rice and beans. Bittman's cooking technique, borrowed from Jeans-Georges Vongerichten, calls for combining the eggs with butter in a cold saucepan then cooking until creamy and soft - not unlike loose oatmeal - with small curds throughout.

Provided by Mark Bittman

Categories     breakfast, dinner, easy, quick, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter or neutral oil, like corn or canola
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 cup trimmed and roughly chopped scallions
1 jalapeño or other fresh chile, stemmed, seeded and minced, or to taste
Salt and pepper to taste
8 eggs
1/3 cup chopped fresh cilantro leaves

Steps:

  • Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chile and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
  • Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
  • Stir in cilantro and serve immediately.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 283 milligrams, Sugar 2 grams, TransFat 0 grams

SCRAMBLED EGGS WITH MIXED HERBS



Scrambled Eggs with Mixed Herbs image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5m

Number Of Ingredients 6

2 large eggs
Large pinch of coarse salt
1 tablespoon unsalted butter
1/4 cup mixed fresh herbs, such as sage, basil, thyme, flat-leaf parsley, and mint, coarsely chopped
Flaky sea salt, for sprinkling
Toasted baguette and fresh chives, for serving

Steps:

  • Whisk together eggs, 1 teaspoon water, and coarse salt in a bowl. Heat a small nonstick skillet over medium-high. Swirl in butter and heat until foamy. Add egg mixture and cook, using a heatproof flexible spatula to push eggs toward center of pan to form large, soft curds, about 30 seconds.
  • While eggs are still slightly runny, remove from heat and stir in herbs. Sprinkle with flaky salt and serve, with baguette and chives.

Tips:

  • Use fresh eggs. Fresh eggs will produce fluffier, tastier scrambled eggs.
  • Beat the eggs well. Beating the eggs well will help them cook more evenly.
  • Add some milk or cream. Adding a little milk or cream will make the scrambled eggs richer and creamier.
  • Season the eggs with salt and pepper. Salt and pepper are essential seasonings for scrambled eggs. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
  • Cook the eggs over medium heat. Cooking the eggs over medium heat will help them cook evenly without overcooking them.
  • Stir the eggs constantly. Stirring the eggs constantly will help them cook evenly and prevent them from sticking to the pan.
  • Serve the eggs immediately. Scrambled eggs are best served hot and fresh.

Conclusion:

Scrambled eggs are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can make perfect scrambled eggs every time. So next time you're looking for a quick and easy meal, give scrambled eggs a try.

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