eggs

02.06.19

How to Make Marshmallow Fluff (Paleo)

Posted on by Kelli Avila , Views: 2174
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Learning How to Make Marshmallow Fluff may seem intimidating, but as long as you have a thermometer and an electric mixer and a few simple ingredients, you can have this made in under 20 minutes and it’s far superior to any store-bought version. This version is made using only honey and maple syrup!

Easy Paleo Fluff

How to Make Marshmallow Fluff

Here in the New England area Fluff is so beloved that a local Boston suburb has a festival every year to celebrate the iconic Marshmallow Cream. If you haven’t tried Fluff, it’s basically a sticky sweet marshmallow spread that is classically known to be the other half to peanut butter in a Fluffernutter Sandwich and it’s delicious. The bad news is that it’s made with corn syrup and a few other suspect ingredients. The good news, we’ve cracked the code on How to Make Marshmallow Fluff at home because it’s easy and a super fun treat! And what makes it even better is making Homemade Marshmallow Fluff at home uses only a few simple ingredients: egg whites, cream of tartar, honey, maple syrup and vanilla! And we promise, it’s really simple!

Easy Paleo Fluff

Tips and Tricks for Making Marshmallow Fluff

The first thing you need to know about How to Make Marshmallow Fluff is that you are making candy! You’ll be cooking up a very hot sugary syrup and then pouring it into beaten egg whites and whipping them up until the whole mixture has transferred into magical Marshmallow Fluff. It’s like a marshmallow without the gelatin to set it.

  1. If you are wondering if this is a lot of sugar—it is. You are making candy and one of the principal components of candy is: sugar! If you lower the sugar content it may not work. We orginally tried this recipe with less than ½ cup maple / honey and it failed miserably. We did successfully make it by reducing the honey from 3/4 cup to 1/2 cup, but really liked the stability that this amount of sweetener offered.
  2. The bowl and whisk attachment must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
  3. Use a large pot in case the sugar boils up high. If it is still coming close to the edge lower the heat a bit. It will take longer to get to the correct temperature but it will still work without boiling over.
  4. The added water in the sugar mixture helps the sugar come to a boil without burning. Put the water in the pot first, then the other two sweeteners. Do not stir the pot. Do not move the pot. You run the risk of crystallizing the sugar. If you have one, use a candy thermometer, or you can also use an instant read thermometer.
  5. You want your sugar mixture to reach the “soft ball” stage or 235ºF-240ºF. This stage gets it’s name from the fact that if you put a droplet of cold water into the boiling sugar, it will turn into a soft ball. This hot sugar mixture is what cooks the egg whites and turns it into Marshmallow Fluff.
  6. Troubleshooting: If the egg white mixture hasn’t thickened up and become glossy, either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough. So If it isn’t looking thick and glossy, try whipping longer. And of course use a thermometer to make sure the sweetener has boiled enough!
  7. You can store the Marshmallow Fluff in an airtight container at room temperature for about 1 week, though we recommend using it within the first 3 days. After a few days the mixture might start to weep, and this is totally normal for Fluff made without any artificial ingredients. All you have to do is re-whip the whole thing until it is glossy and thick again. Do not store your fluff in the refrigerator.
  8. This Fluff tastes amazing toasted with a kitchen torch!

Marshmallow fluff filling for cakeWhat recipes can you use this Marshmallow Fluff with?

  1. You can’t go wrong with a fluffernutter! This is a peanutbutter and marshmallow fluff sandwich!
  2. Use it in this Gluten Free Hostess Cupcakes recipe.
  3. Use it in this S’mores Pie recipe.
  4. Use it to make marshmallow cream s’mores.
  5. Use it to top any pie!
  6. Use it as a frosting on any cake! This is a great option because it’s dairy-free!

What can I use instead of marshmallows

Tools we used in this recipe:

Like this How to recipe, check out these others:

How to Make Marshmallow Fluff (Paleo)

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Cook Time 00:20 Yields 8 cups

Ingredients

Directions

  1. In a clean mixing bowl for an electric mixer with a whisk attachment, add egg whites.
  2. In a large pot add water, honey and maple syrup, in that order, being careful not to get any of the mixture on the sides of the pot. Turn the heat to medium and let the sugar mixture cook undisturbed.
  3. When the sugar syrup reaches about 225°F, start whipping the egg whites on medium-high speed. Once they have started to get frothy add the cream of tartar and salt. Whip to soft peaks.
  4. When the the sugar syrup has reached 240°F, remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the egg whites in a thin, steady stream. Aim to get the syrup in between the bowl and the whisk attachment so you don’t spray the hot mixture everywhere.
  5. Once all of the syrup is in, increase the speed and continue to whip for 8 minutes, or until the mixture is thick and glossy.
  6. Add in vanilla extract and whip for one one more minute.

Recipe Notes

  1. Read through the whole article to get additional tips.
  2. The bowl and whisk attachment must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
  3. You can use a candy thermometer attached to the pot to monitor the temperature, or an instant read thermometer.
  4. Use a large pot to prevent the sugar mixture from boiling over. If it is still boiling close to the edge of the pot lower the heat. It will take longer to come up to the correct temperature, but it will eventually.
  5. Troubleshooting: If you mixture hasn’t thickened up and become glossy, either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough. So If it isn’t looking properly try whipping longer to see if that helps.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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Easy Paleo Fluff

12.19.18

How to Make Creme Brûlée (Dairy-Free)

Posted on by Kelli Avila , Views: 4728
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This holiday season it is time to get fancy because we’re showing you How to Make Creme Brulee! This dairy-free and refined-sugar free version is just as decadent as the classic version but lightened up with a secret healthy ingredient! It’s perfectly sweetened with a blend of honey and maple sugar and despite it feeling fancy it is really easy to make! We’re showing you all the tips and tricks to place this spectacular dessert on your table this holiday season! Made in partnership with my friends at Vital Proteins!

Dairy free creme brulee coconut cream

How to Make Creme Brûlée (Dairy-Free)

Today we’re talking about How to Make Creme Brûlée because holidays are made for this special treat! But I’m here to let you in on a little secret: it’s really easy to make! Creme Brulee is just simply a custard baked in the oven and topped with caramelized sugar. See? When you spell it out that way, it sounds so SIMPLE (it is)! We made our lightened up version a little extra special with the addition of my favorite Vital Proteins Collagen Peptides. Nobody will know it’s there but it gives your dessert a little extra boost of health benefits! Great for your hair, nails, skin, gut, and so much more- it’s the perfect sneaky addition! 

Making the Custard

Let’s talk about custard. Custard is essentially just a liquid mixture that uses eggs to set up that is baked slowly and gently in the oven. Traditionally custard uses dairy milk and heavy cream as it’s base, but we’re using a mixture of almond milk and coconut cream. We didn’t want the Creme Brûlée to take on too much of the taste of coconut so we found the balance of those two really allowed the vanilla flavor to shine through without any coconut interferrence. Similarly we used a blend of maple sugar and honey as a sweetener for the same reason, using only one ran the risk of taking on too much of that flavor. You’ll need the maple sugar for the caramelized sugar on the top too at the end! Our Creme Brûlée is JUST sweet enough, but if you prefer your desserts on the sweeter side you can add an extra 2 tablespoons of honey.

To make the custard you must first temper the eggs. All this means is that you are going to gently warm up the liquid and slowly ladle and whisk it into the eggs. The reason for doing all of this is so that the custard bakes evenly in the oven. You want to make sure you do not scramble your eggs, so do not boil the liquid mixture and then dump it all in to the egg mixture all at once–you’ll end up with cooked eggs!

If your mixture has a lot of froth (from over-mixing) a great trick is to use your kitchen torch and very quickly turn it on and burn off the bubbles. It takes just one second or so and they pop and disappear making for a smooth custard (and it is kind of fun)!

Baking the Custard

After you’ve tempered the eggs and added in all the ingredients you’re going to cook these custards slowly and gently in the oven.  This means using a water bath! You’ll want divide the custard mixture into 4-6-ounce ramekins that are placed in a roasting pan. In the roasting pan you’ll pour in hot water to come up the sides of the ramekins by about half way.

Bake in the oven until the custard is just set! This means the outside edges are set but the middle part is still a little wobbly. Once they’re cooked through let them cool down slightly and then let them chill in the refrigerator until they’re just set. You can do this 1-2 days ahead of time.

Does creme brulee have dairy in it

The fun part… Caramelizing the sugar:

Once your custards are completely set and you are ready to serve the creme brûlée you’ll want to put about 1 scant teaspoon of maple sugar on top and shake it gently until the sugar is even. Light up your kitchen torch and begin to caramelize the sugar! Set the flame a few inches from the sugar and let it slowly go from light brown to darker brown, but do not let it go so long that it turns black. The sugar will harden once it cools after a minute or two. Serve right away so there is still that nice crunch on top!

Vital Proteins Collagen Peptides

I am so excited to bring you today’s recipe with a little sneaky favorite ingredient of mine! My love for collagen peptides is well documented, and I never tire of ways to make it part of my daily routine. I use it in my coffee each morning, but there are so many ways to use it because it totally dissolves and is tasteless. Adding collagen to your diet can be a great way to improve and promote bone and joint health, aid in healthy digestion and gut health, improve sleep and nourish your skin. It can be added to just about anything including this Creme Brûlée recipe!

Dairy free creme brûlée almond milk

Tools we used to make this recipe:

Watch the video:

If you like this show stopping dessert, check out these others:

How to Make Creme Brûlée

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Prep Time 00:20 Cook Time 00:40 Serves 4

Ingredients

  • 1 cup coconut cream, chilled when separated (see note)
  • 1 cup almond milk
  • 2 eggs
  • 2 egg yolks
  • 2 tablespoons honey (see note)
  • ¼ cup maple sugar, plus extra for tops of Creme Brûlée
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 2 scoops Vital Proteins Unflavored Collagen Peptides

Directions

  1. Preheat oven 325ºF. Place 4 - 6 ounce ramekins in a roasting pan.
  2. In a pot heat coconut cream and almond milk until about to steam, to about 150ºF.
  3. In a large bowl whisk together eggs, yolks, honey, maple sugar and salt until they are fully combined.
  4. Temper the eggs: Using a ladle slowly pour a little of the hot cream at a time to the eggs while continually whisking, until all of the cream is combined.
  5. Divide into ramekins and place in the oven.
  6. Carefully pour hot water (very hot tap water is fine) into the roasting pan until it reaches halfway up the side of the ramekins.
  7. Bake until the outside of the custard is just set with still slightly wobble in the middle, about 35-40 minutes (see note).
  8. Let cool to room temperature and then chill in the refrigerator until completely set, at least 2 hours or up to 2 days.
  9. Right before ready to serve, evenly sprinkle a thin coat of maple sugar, about 1 teaspoon, on top of custard. Using a kitchen torch melt the sugar until caramelized.
  10. Serve immediately.

Recipe Notes

  1. Coconut cream is the thick non-liquid separated portion in coconut milk. You can buy either full-fat coconut milk and just scoop of the top until you reach one cup, or you can purchase coconut cream, just take care to leave behind any liquid at the bottom of the can. Either one needs to be thoroughly chilled before you scoop off the coconut cream for at at least 12 hours in the refrigerator.
  2. This creme brûlée is just sweet enough, but if you prefer your custard more on the sweet side add up to 2 more tablespoons of honey.
  3. If you bake your creme brûlée in smaller sized ramekins your baking time will be shorter so watch carefully for the just set outside but still wobbly middle.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Vital Proteins. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

12.17.18

Deviled Eggs with Bacon and Chives

Posted on by Kelli Avila , Views: 2910
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These Deviled Eggs with Bacon and Chives are your answer for an easy-to-make appetizer to please a crowd! They are so delicious and can even be made ahead of time! The addition of bacon and chives bump these deviled eggs up to the next level! These are great to serve during the holidays but also make a great protein filled snack for any time of year and are compatible with Keto, Paleo and Whole30 diets!

Best deviled eggs with baconDeviled Eggs with Bacon and Chive

This Deviled Eggs with Bacon and Chives recipe is the perfect savory treat to make or bring along to your next holiday gathering! They’re simple to prepare and can be made ahead of time clearing out your schedule during this busy time! The bacon and chives really add something special to this classic deviled egg and we know they’re going to be your new favorite!

They are also great to have for the upcoming new year as everybody gives a new diet a try! You can have one or two (or ok… three) for a protein fueled snack and feel satisfied for a few hours until your next meal. This recipe is compatible with Keto, Whole30 (make sure you are using compliant bacon) and Paleo diets. And they are super delicious!

Deviled egg recipe with bacon

We can’t talk about deviled eggs without talking about how to make the perfect hard-boiled eggs! If you are like me, you’ve tried EVERY method for boiling eggs and always fallen short. That is until I was introduced to the steaming method. Steaming eggs leaves them perfect every time, and incredibly easy to peel.

You can steam eggs on both the stove top and using the Instant Pot. Using the Instant Pot to cook hardboiled eggs is 100%, hands-down, my first choice because the shells peel off so easily! If you haven’t tried cooking eggs in the pressure cooker, be prepared to be amazed!

How to make really good deviled eggs

Deviled Eggs with Bacon

As you can see, we piped our filling, which makes them look extra fancy, but have no fear, you don’t need to if you don’t have the tools! You can fill up a plastic bag with the egg yolk filling and snip the end to pipe, or you can use a small spoon to scoop up something filling and use a second spoon to knock the filling in place!

Can you make deviled eggs in advance?

Deviled eggs can be prepared up to two days ahead of time. Wrap the egg white halves well and keep the egg yolk filling sealed in a resealable plastic bag with all the air squeezed out! If desired you can keep the filling separate and pipe into eggs right before serving.

Tools we used in this recipe:

If you like this easy appetizer, check out these others:

Want free bacon?

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Deviled Eggs with Bacon and Chives

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Yields 24

Ingredients

Directions

  1. Peel and slice the eggs in half lengthwise and take the yolks out and place into a mixing bowl. Place the egg whites on a serving platter and set aside.
  2. Using a potato masher or fork, mash the egg yolks into a uniform paste. Add cooked bacon, mayo, 1 tablespoon chives, dijon mustard, vinegar, garlic powder, black pepper and combine. Check the seasoning and add salt if desired.
  3. Place the filling into a piping bag and pipe into the center of the egg whites.
  4. Garnish with remaining chives and serve. 

Recipe Notes

  1. If following a special diet such as Whole30 check to make sure the bacon you use is compliant.
  2. This recipe serves a crowd! If you don't need to, feel free to halve the recipe for weekly snacks!
  3. We recommend two ways to hard boil eggs: in the Instant Pot or Steaming on the stove. Check out these posts for directions on both.
  4. Deviled eggs can be prepared up to two days ahead of time. If desired you can keep the filling separate and pipe into eggs right before serving.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

06.13.18

Sheet Pan Chorizo and Egg Bake

Posted on by Lexi , Views: 13847
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This Sheet Pan Chorizo and Egg Bake is probably my new favorite breakfast. It’s hearty, packed with the perfect amount of spice, and made easy with only one pan. It’s gluten-free and paleo-friendly and the perfect breakfast everyone will enjoy!

Sheet Pan Chorizo and Egg Bake

Sheet Pan Chorizo and Egg Bake

Sheet pan cooking for breakfast or brunch tends to be overlooked, but it is such an easy way to get a meal on the table at any time of day. We love this one for it’s unique Mexican inspired flavors that makes for a really great brunch.

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Chorizo and Egg Bake

Sheet pans for the win! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives.

Sheet Pan Chorizo and Egg Bake

If you like this recipe, try these other sheet pan meals:

Sheet Pan Spicy Chorizo and Egg Bake

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Prep Time 00:10 Cook Time 00:38 Serves 4

Ingredients

  • 1 medium yellow potato, diced to 1/2"
  • 1 small sweet potato, diced to 1/2"
  • 1 onion, diced to 1/2"
  • 2 tablespoons avocado oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon oregano
  • pinch cayenne (optional)
  • 1-15oz can kidney beans, drained and rinsed
  • 4 fully-cooked chorizo sausages
  • 4 organic, pasture-raised eggs

Directions

  1. Pre-heat oven to 400ºF.
  2. In a large bowl combine diced potato, sweet potato, onion, avocado oil, and all spices. Toss to combine and pour onto a rimmed baking sheet.
  3. Place in oven and bake for 20 minutes.
  4. Remove pan and add beans to potato mixture and using a spoon combine on the pan. Move the mixture to one side of the sheet pan add the whole chorizo sausage to the other. Return to oven for 10 minutes. (see note)
  5. Remove from oven and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks. 10 minutes for more fully baked eggs.

Recipe Notes

  1. If you prefer to slice up the chorizo and bake the slices instead of the whole chorizo you can do that at this step.
  2. Omit beans for Whole30 and Paleo.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

05.16.18

Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)

Posted on by Lexi , Views: 15600
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This Sheet Pan Classic Breakfast is made up of Eggs, Bacon, & Home Fries and comes together in a pinch and made using only ONE PAN. It’s a great one pan breakfast bake that is perfect for a weekend brunch or breakfast to feed a crowd with little to no mess!

One Pan Breakfast Bake

Sheet Pan Classic Breakfast Bake

We are so excited to kick off this sheet pan series! Each Wednesday for the next few weeks we will be sharing sheet pan meals that are simple to make and packed with flavor.

We love sheet pan recipes for so many reasons: they’re easy to prepare and easy to clean. When creating this series our main goal was to always have a meal packed with flavor while also being hands-off to give you a little extra time in your life. Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables the cooking process is mostly hands-off! Check out the tips below to make sheet pan cooking a breeze.

Making a full on brunch spread on a sheet pan allows for a more relaxing morning before guests arrive, and if cooking for a crowd, it will certainly be way more efficient. You can easily double the recipe to use two sheet pans and create a full meal for 8 people without breaking a sweat. And you can even enjoy that mimosa while you’re at it!

Sheet Pan Breakfast Potatoes

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when you are adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night ahead of time if you are looking to speed up the process.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

If you like this recipe, try these other sheet pan meals:

Sheet Pan Breakfast Bake

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Enjoy the best 100% grass-fed and grass-finished filet mignons, plus get tasty uncured, sugar and nitrate free bacon & $10 off your first ButcherBox! ButcherBox delivers your meat for the month, saves you money, and is the best quality!

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Sheet Pan Classic Breakfast (Eggs, Bacon, & Home Fries!)

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Prep Time 00:10 Cook Time 00:40 Serves 4

Ingredients

  • 2 large yellow potatoes, cleaned and diced to 1/2" cubes (see note)
  • 1 medium onion, small dice
  • 1 red or green bell pepper, small dice
  • 1 teaspoon avocado oil (see note)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried parsley
  • 6 pieces nitrate-free bacon
  • 4 pasture-raised eggs, more as desired
  • fine sea salt and fresh ground pepper, to taste (see note)

Directions

  1. Pre-heat oven to 400ºF and line a rimmed baking sheet with parchment paper.
  2. In a large bowl combine diced potato, bell pepper, onion, avocado oil, and spices. Toss to combine and pour onto a rimmed baking sheet.
  3. Place in oven and bake for 20 minutes.
  4. Remove pan and move vegetable mixture to one side of the pan. Add bacon in strips to the other side and return to oven for 12 minutes.
  5. Remove from oven and move bacon to the side.  Move the hash brown mixture around with excess bacon fat to get the potatoes nice and crisp. Move potatoes back to the side and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks or 10 minutes for more fully baked eggs.
  6. Plate the hash browns and eggs on to a plate and briefly drain the bacon of excess fat on paper towel before plating and serving. Salt and pepper to taste (but taste first as the bacon does add salt to the dish).

Recipe Notes

  1. Can use sweet potatoes if desired
  2. We only use a small amount of oil here to help the vegetables cook because the bacon will release fat that we will use to crisp up the hash browns later.
  3. The bacon releases a lot of salt, which is mixed in with the hash browns so make sure to cook the recipe through and then taste and add salt (and pepper) then.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

05.14.18

Easy Pizza Scramble

Posted on by Lexi , Views: 12419
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We have been eating this Easy Pizza Scramble at least 3x week lately for breakfast! It has all the pizza flavors you love, while being low carb and keto, and FOR BREAKFAST. I mean, who doesn’t want pizza for breakfast? I serve mine with warm marinara sauce for dipping!

Easy Pizza Scrambled Eggs

Easy Pizza Scrambled Eggs

If omelettes or scrambles are the option, I go scramble every single time. A well-made scramble is my favorite! It can’t be too dry, and has to be soft and creamy without adding any milk!

When I really wanted pizza one morning and ended up with this scramble, I knew it would be on repeat. It’s SUPER simple to make, and SO delicious.

Easy Pizza Scrambled Eggs Without Milk

Scramble FAQs!

How do you make perfect scrambled eggs?

  • Place over medium-low heat and add butter or oil of choice until hot. Pour in eggs.
  • As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds/ribbons.
  • Continue until you reach your desired scramble egg consistency! I like mine soft and fluffy.

Do you have to put milk in scrambled eggs?

No! When scrambled eggs are made right, they’re light, soft, and creamy without the addition of milk or  cream.

What can I put in my scrambled eggs?

You are going to love this pizza scramble. It’s one of my favorite unique ways to spice up scrambled eggs!

Easy Pizza Scrambled Eggs with Cheese

If you like this egg scramble recipe, try these other egg recipes:

How do you make fluffy scrambled eggs


Easy Pizza Scramble

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Prep Time 00:03 Cook Time 00:07 Serves 2

Ingredients

Directions

  1. In a bowl whisk together eggs.
  2. Add pepperoni, tomatoes, and spices and mix to combine.
  3. In a medium size skillet over medium-low heat,  and oil and when oil is hot add scramble mixture.
  4. Slowly fold scramble as it cooks into ribbons.
  5. Once cooked to desired likeness, serve immediately with marinara sauce!

Recipe Notes

  • Omit cheese for Whole30
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!