Quiche Lorraine Scrambled Eggs


When the weekend rolls around, I generally like to have a fancier breakfast than my oatmeal or yogurt. Though when I wake up, I don't always have the energy to whip up something elaborate. So when I took inventory in my refrigerator, I saw all of the makings of one of my favorites and decided on Quiche Lorraine Scrambled Eggs. These yummy eggs come together in minutes and have all of the delicious flavors of my favorite savory custard with a lot less effort. It was so delicious, and I even shared some with my husband.


Ingredients for Quiche Lorraine Scrambled Eggs:

2 servings


4 eggs

3 tablespoons of milk

2 pieces of cooked bacon, broken into pieces

1 tablespoon grated swiss cheese

2 tablespoons of sliced scallions

butter for cooking

salt

pepper


Time-Saving Tip: Cook the bacon a day in advance and store in the refrigerator.


Let's see what we need.

We're ready to cook.


Crack the eggs in a bowl and add the milk. Using a fork or a whisk beat the eggs until well blended and season with salt and pepper. In a pan, melt a pat or two of butter and add the eggs and then sprinkle with the cheese, scallions, and bacon. Cook over low heat and while using a spatula, gently push the eggs forming billowy clouds; remove them from the heat while they are soft. Scrambled eggs should taste soft and creamy, not hard and dry.


They're ready! Quiche Lorraine Scrambled Eggs are so delicious. They are full of so much flavor, and I love how they come together in minutes. And this recipe is a snap to multiply.


Enjoy!


Quiche Lorraine Scrambled Eggs:

2 servings


  • 4 eggs

  • 3 tablespoons of milk

  • 2 pieces of cooked bacon, broken into pieces

  • 1 tablespoon grated swiss cheese

  • 2 tablespoons of sliced scallions

  • butter for cooking

  • salt

  • pepper

  • Crack the eggs in a bowl and add the milk. Using a fork or a whisk beat the eggs until well blended and season with salt and pepper. In a pan, melt a pat or two of butter and add the eggs and then sprinkle with the cheese, scallions, and bacon. Cook over low heat and while using a spatula, gently push the eggs forming billowy clouds; remove them from the heat while they are soft. Scrambled eggs should taste soft and creamy, not hard and dry.

  • Time-Saving Tip: Cook the bacon a day in advance and store in the refrigerator.

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