If you have a very crazy and overloaded schedule like I do, I’m sure there are nights when cereal or popcorn is about all you have time to prepare for dinner. Now, don’t get me wrong, I love a bowl of cereal on those nights when I get home after 10:00pm. But, my body doesn’t do well with breads, cereals and sugar so I only grab a bowl of cereal in a serious “I’m starving, it’s late, and there is nothing in the house to eat” emergency.
What does work better for me is protein. I probably eat scrambled eggs for dinner twice a week. They are fast, easy, and delicious. And, they don’t make my bathroom scale scream at me like a big ‘ol bowl of Honey Nut Cheerios does. For variety, I love to throw in some baby spinach leaves or mushrooms, or tomatoes, or basil or… you get the idea. Just throw in whatever you have in your fridge!
I’ve named one of my favorite scrambled egg dinners “Savory Scramble” because the addition of chives makes this version a little savory and definitely more like a brunch or dinner entree than a breakfast one.
Because I cook up a batch of turkey bacon every week, this recipe only takes me a couple of minutes to throw together. I also keep pre-cooked bacon on hand for Nick so that he can microwave bacon when he has a craving. That bacon would also make this easy to make at the last minute.
You can make this dish a little healthier by replacing some of the whole eggs with egg whites. You can replace the cheese with low-fat cheese and use less of it. You can use turkey bacon, like I do, instead of regular bacon. And, you can use non-stick cooking spray instead of butter. I make a dinner portion for myself using two eggs, two slices of turkey bacon, and low-fat cheese. Just adjust the amounts of the ingredients for your single serving.
OK, please ignore all the toast with giant pats of butter. I promise you, I did not eat the toast or the butter! I just wanted the plate to look purdy. Those are truly just tiny pieces of toast from a thin whole wheat baguette topped with thin pats of butter. My plate is actually a small dessert plate (I use a small plate to trick my eyes into thinking I am eating more than I am). When I zoomed in it made everything look huge and I didn’t realize it until it was too late. I guess I’m not the greatest at props or photography! It’s a good thing I can cook 
Savory Scramble
Ingredients:
- 2 teaspoons butter
- 6 eggs
- 2 tablespoons skim milk
- salt and pepper to taste
- 2 teaspoons chopped chives
- 6 slices bacon, cooked, drained of fat, and crumbled
- 1/2 cup shredded six cheese Italian blend
Melt the butter in a small skillet over medium heat. Do not allow the butter to burn.
While butter is melting, break the eggs into a mixing bowl and whisk in milk, salt and pepper. Pour egg mixture into the hot pan. Stir gently to “scramble” until just barely cooked through. Top eggs with chives, bacon and cheese. Remove from heat, cover and let sit for a few minutes to melt the cheese.
Serve immediately.
Sweetest Blessings,
LeAnn
{ 9 comments… read them below or add one }
I will definitely have to try that. I love scrambled eggs!
Any other suggestions on other things to add in? I have chosen to be pork free, but my family has not.
I gave you a hard time the other day about the chocolate cookies! Thank you for this recipe that can be made healthier with simple adjustments. I make turkey bacon for my family too. Which brand do you like the most? Thanks again!
Mary B.
I just had the same thing for dinner on Sunday eve. I like chopped spinach, but I’ve never thought of having extra turkey bacon in the fridge. I wonder what the shelf-life to cooked bacon is-3-4 days. It seems like it would be longer since it’s preserved with salt?? I like the name savory scramble…mmm sounds good that way-makes me crave eggs right now:)
LeAnn,
I know this is weird, but I don’t like food mixed in with my scrambled eggs – something to do with the look and texture. But I love a vegetable egg bake. I have been on a low carb/lean protein diet for two weeks and one of my recipes is to chop up spinach, mushrooms, peppers, broccoli, cauliflower and pour a couple of scrambled raw eggs ontop with lots of various seasonings that strike my fancy and bake it until it is hot and bubbly. If I am feeding it to my family for dinner then I add a little browned ground lean hamburger or turkey to make it stretch and be more filling in my teens tummies. Even without adding cheese this is a delicious tummy filling meal and a wonderful to get my veggies.
I loved the idea of the chives. I have them in my garden and forget to use them! Also what a perfect idea to cook up all the back ahead of time. I make my girls breakfast every morning and usually resort to eggs sunny side up for ease.
Have a great weekend! (P.S. I got my necklace on
I use egg beaters and love to mix with:
red pepper, onion, laughing cow wedge and salsa OR
spinach, feta, onion OR
sauteed mushrooms, onion, low fat cheese, Morningstar soy sausage patty, no link, crumbled up. Depending on my calorie count, 1/2 or whole soy sausage
If I want a carb I put it all in a WW tortilla!
If you go to hungrygirl.com she also shows you how to make these in a cup in the microwave and save one thing to wash!
LeAnn, I haven’t had much luck with turkey bacon. What kind do you use and how do you make it edible???? Thanks!
The key to better turkey bacon is to overcook it. Seriously! You want to cook it until it is almost burned. Once you get it to that point it is crispy and you can crumble it and use it in recipes like this one. I can’t remember the brand I use but it’s the one with scalloped edges (they tried to make it look like real bacon… as if
)
Blessings,
LeAnn