Seasoned Scrambled Eggs
Elevate your breakfast game with these irresistibly fluffy and flavorful Seasoned Scrambled Eggs. Packed with the warmth of paprika, the subtle kick of garlic powder, and the herbaceous touch of dried parsley, this recipe takes classic scrambled eggs to a whole new level. A splash of whole milk ensures a creamy texture, while a pinch of salt and black pepper bring balance to every bite. Cooked low and slow with a touch of melted butter for that perfect silky finish, these seasoned eggs are as easy to make as they are impressive. Garnish with fresh chives for a pop of color and extra flavor, and serve them warm to savor their delicate, melt-in-your-mouth perfection. Ready in just 10 minutes, this quick and customizable recipe is ideal for breakfast, brunch, or even a light dinner. Perfect for anyone searching for a "seasoned scrambled eggs recipe" or "flavorful scrambled eggs ideas" to spice up their morning routine!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons whole milk
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons paprika
- 0.25 teaspoons garlic powder
- 0.5 teaspoons dried parsley
- 1 tablespoons unsalted butter
- 1 tablespoons fresh chives (optional, for garnish)
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the milk, salt, ground black pepper, paprika, garlic powder, and dried parsley.
Whisk the eggs thoroughly until the yolks and whites are completely blended, and the seasonings are evenly distributed.
Heat a non-stick skillet over medium heat and add the butter. Allow the butter to melt completely, coating the pan.
Reduce the heat to low and pour the egg mixture into the skillet.
Let the eggs sit undisturbed for 30 seconds, then use a heat-resistant spatula to gently stir the eggs, scraping the edges and sweeping the mixture toward the center.
Continue cooking and gently stirring every few seconds until the eggs are just set but still slightly glossy. This should take 3–4 minutes.
Remove the skillet from heat immediately to prevent overcooking, as the eggs will continue to cook slightly from residual heat.
Transfer the scrambled eggs to serving plates and garnish with freshly chopped chives if desired. Serve warm.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 886 mg | 38% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.6 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 361 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
