Crispy Parmesan Air Fryer Brussels Sprouts are super easy, packed with flavor and have tasty golden crunch. This is going to be one of the best ways to get your kids to say “More Please!” when it comes to their veggies. These are just that good!

Brussel Sprouts are so fun to eat, especially when you have an incredible recipe to use them in.  Try them in these Awesome Bacon Wrapped Brussel Sprouts, Apple Bacon Brussel Sprout Salad and Roasted Maple Brussel Sprouts.

Brussel Sprouts Air Fryer

These are not your grandma’s brussel sprouts! Trust me! Cooking them in the air fryer creates a tender inside and the coating gives it a bursting with flavor crunchy golden crust. These are so good! It will change the way you see brussel sprouts forever.

It’s so easy and quick. Using an Air Fryer cuts the cooking time in half and makes it so much healthier because you can use less oil. Now you can get all the nutrition without choking them down. These are a perfect side dish for any meal, from spaghetti to fish to steak. Make these part of your side dish rotation.

What is an Air Fryer?

Air Fryers are a countertop appliance similar to a convection oven in that it circulates hot air to cook food. This process produces a crispy product without the added oil or extra calories of deep fat frying. It cooks at a high speed so it cooks faster than a convection or regular oven as well. It’s compact and won’t heat your whole kitchen either. It won’t sacrifice flavor even though it slashes fat and calories. It’s a total win.

Parmesan Brussels Sprout Recipe

• Brussel Sprouts: Cut the brussel sprouts in half
• Olive Oil: This is just to help the coating adhere to the sprouts
• Salt and Pepper: Just to taste
• Parmesan Cheese: Use grated parmesan for best results
• Panko Bread Crumbs: Panko is light and crisps nicely
• Italian Seasoning: The perfect flavor to go with the cheese

Making Brussels Sprouts in the Air Fryer

1. Combine: In a bowl combine the sprouts, oil and salt and pepper, toss gently to coat
2. Mix: In a separate bowl mix together the parmesan cheese, panko, and italian seasoning. Sprinkle half of the mixture on the brussel sprouts and toss.
3. Cook: Place the sprouts in the an even layer in the basket of your air fryer. Cook at 390 for 5 minutes. Open the fryer and toss the brussel sprouts with the rest of the topping. cook for an additional 5 min. till golden brown and tender.

Benefits of Brussels Sprouts

Brussels sprouts are part of the vegetable family that includes broccoli and cabbage, a cruciferous veggie. I personally love that they look like mini cabbage heads, they’re kinda cute. They are a super power house food with their high contents of vitamin C, and K and other minerals. They are best known for the high antioxidant compounds. Antioxidants reduce the oxidative stress in your cells and helps lower your risk of chronic disease.  So grab a bag of brussel sprouts and eat up to your health!The flavors brought on from roasting can be described as savory, slightly nutty, and even a tad sweet – especially the smaller sized sprouts.

Tips and Variations for the Best Air Fried Vegetables

• Seasoning: You can change up the seasoning for whatever your craving. Try cajun, mexican, spicy, or indian inspired spices to change up the flavor. It’s so versatile and easy to do.
• Don’t Crowd: The best tip for any food coming out perfectly from your air fryer is to make sure they have space around them, don’t over crowd, if you need to work in batches.
• Double: This is super easy to double for a crowd, again just work in batches.
• Toss: After cooking you can toss with more cheese if you desire
• Bread Crumbs: Panko or breadcrumbs work well in this recipe. You can ramp up the flavor with seasoned bread crumbs too.
• Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the air fryer for 1-2 min, just till heated through, to restore their crispiness. It won’t be exactly the same but it should help.

More Ways to Eat Your Veggies

Veggies are just good for you and these recipes make them easy to eat!

• Parmesan Roasted Vegetables
• Roasted Autumn Vegetable Stuffing
• Zesty Tortellini Bacon Vegetable Salad
• Grilled Vegetable Kabobs
• Healthy and Easy Detox Soup

Print

Crispy Parmesan Air Fryer Brussels Sprouts

Crispy Parmesan Air Fryer Brussels Sprouts are super easy, packed with flavor and have tasty golden crunch. This is going to be one of the best ways to get your kids to say "More Please!" when it comes to their veggies. These are just that good!

Course Side Dish

Cuisine American

Keyword air fryer, air fryer brussels sprout recipe, air fryer brussels sprouts, brussels sprouts

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 People

Calories 127kcal

Author Alyssa Rivers

Ingredients

• 1/2 pound Brussel sprouts cut in half
• 1 Tablespoon olive oil
• salt and pepper
• 1/2 cup parmesan cheese grated
• 2 Tablespoons panko bread crumbs
• 1 Tablespoon Italian seasoning

Instructions

• In a medium sized bowl add the Brussels sprouts, olive oil and sprinkle with salt and pepper.
• In a small bowl add the parmesan cheese, panko, and Italian seasoning. Sprinkle half of the mixture on the brussel sprouts and toss.
• Add the brussel sprouts in an even layer in the basket of your air fryer. Cook the brussels sprouts at 390 degrees for 5 minutes. Open the air fryer and toss the brussels sprouts with the rest of the topping. Cook for an additional 5 minutes or until golden brown and tender.

Nutrition

Calories: 127kcal | Carbohydrates: 10g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 251mg | Potassium: 258mg | Fiber: 3g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 48mg | Calcium: 201mg | Iron: 2mg

If you’re a fan of chai lattes and turmeric, you’re going to love this recipe. This ultra creamy golden milk is inspired by traditional Indian turmeric milk (haldi doodh), but it is by no means authentic.

In its most basic form, haldi doodh is made with turmeric (haldi) stirred into milk (doodh) or tea. Typically, households will add more warming spices to the mix, including ginger, cinnamon and cardamom.

Indian mothers prepare turmeric milk for colds, coughs and sore throats, and aches and pains. It’s warming, soothing and supports the immune system, which is exactly what we all need right now.

This recipe uses cashews instead of milk, which makes it lusciously thick, yet dairy free and vegan. Serve it warm in a mug, or cold over ice!

Continue to the recipe...

The post Creamy Golden Milk (Hot or Iced) appeared first on Cookie and Kate.

I don’t know about you, but I need a good salad right about now. I’ve been kind of over doing the comfort foods lately and my body is like, “pleeeease, can I have some fresh vegetables??” But I’m still trying to enjoy these fall vibes, so I whipped up this Autumn Kale and Sweet Potato Salad. It meal preps well, which means that every time I open my fridge there is a delicious salad staring at me, ready to be eaten. That helps. That helps a lot. :P

How Long Do the Salads Last?

Thanks to the heartiness of kale and the low moisture ingredients, you can prep this salad and keep it in your fridge for about five days. You can either keep the dressing separate, or toss the salad in the dressing ahead of time to help soften the kale. If you do toss the salad in the dressing before storage, you may want to make extra dressing, as some of it will be absorbed as the salad refrigerates.

Can I Use a Different Green?

Yes, if you are not a fan of the texture of kale, you can swap it out for spinach. You might also consider trying lacinato kale, which is a little bit softer than the curly kale I used. You can also make this salad over finely shredded cabbage and carrots, which would be similar to my Sweet Crunch Winter Salad.

What Other Dressings Can I Use

This slightly sweet and savory Maple Tahini Dressing is by far the best match for these flavors, but if you must swap it out for something else I would go with some sort of sweet vinaigrette, like either a honey poppyseed, apple cider or pomegranate vinaigrette, honey mustard dressing, or even a raspberry vinaigrette.

Swap Out the Sweet Potatoes

If you happen to have leftover roasted winter squash of any kind (butternut, acorn, delicata, pumpkin, kabocha, etc.) you can use that in place of the sweet potatoes and still have all those fall flavors! I just find sweet potatoes to be easier to source and prepare, so I chose those today.

Autumn Kale and Sweet Potato Salad

This fresh and crisp Autumn Kale and Sweet Potato Salad is chock full of fresh produce, but still has all those cozy fall flavors!

Total Cost $6.67 recipe / $1.67 serving

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Calories 629.05kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Blender
• Pyrex Glass Meal Prep
• Dipping Cups

Ingredients

Roasted Sweet Potatoes

• 2 lbs. sweet potatoes $2.40
• 1 Tbsp cooking oil $0.04
• 1/4 tsp cinnamon $0.02
• 1/2 tsp ground cumin $0.05
• 1/4 tsp smoked paprika $0.02
• 1/4 tsp salt $0.01

Maple Tahini Dressing

• 1/4 cup tahini $0.85
• 1/4 cup water $0.00
• 2 Tbsp lemon juice $0.09
• 2 Tbsp maple syrup $0.60
• 1/4 tsp salt $0.01
• 1/4 tsp garlic powder $0.02
• 1/8 tsp cayenne pepper $0.02

Salad

• 6 cups chopped kale (about 1/2 bunch) $0.50
• 1 large apple* $0.70
• 1/4 cup pepitas $0.60
• 1/4 cup chopped pecans $0.52
• 1/4 cup dried cranberries $0.22

Instructions

• Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 1/2-inch pieces. Place the sweet potatoes on a parchment lined baking sheet and add the cooking oil, cinnamon, cumin, smoked paprika, and salt. Toss the sweet potatoes until they are coated in oil and spices.
• Roast the sweet potatoes for about 30 minutes, or until they are tender and browned on the edges, stirring once half way through.
• While the sweet potatoes are roasting, prepare the rest of the salad. Start with the dressing. Add the tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt to a blender or bowl. Blend or whisk together until the ingredients are emulsified and smooth. Set the dressing aside.
• Pull the kale leaves from the tough woody stems and rinse them well in a colander with cool water. Drain the kale well, then slice it into thin strips (they don't have to be perfect, so don't stress about this, just aim for smaller pieces). Divide the sliced kale between four bowls or containers.
• Cut the apple into quarters and remove the core. Cut each quarter into thin slices. Add the apple slices to each container.
• Add 1 Tbsp each of the pepitas, chopped pecans, and dried cranberries to each container. When the sweet potatoes are finished roasting, let them cool for about 5 minutes, then divide them between the containers. Divide the dressing between four small containers. Enjoy the salad immediately or refrigerate up to five days.

Notes

*Use a sweet or sweet-tart variety of apple. I used Honeycrisp, but Gala would be another nice option.

Nutrition

Serving: 1salad | Calories: 629.05kcal | Carbohydrates: 85.83g | Protein: 9.48g | Fat: 31.13g | Sodium: 941.68mg | Fiber: 13.35g

How to Make Autumn Kale and Sweet Potato Salad – Step by Step Photos

Start with the sweet potatoes. Preheat the oven to 400ºF. Peel and dice 2 lbs. sweet potatoes into ½-inch cubes. Place the sweet potatoes on a parchment lined baking sheet, drizzle with 1 Tbsp oil, ¼ tsp cinnamon, ¼ tsp ground cumin, ¼ tsp smoked paprika, and ¼ tsp salt. Toss until the sweet potatoes are coated in oil and spices.

Roast the sweet potatoes for about 30 minutes, or until they’re tender and browned on the edges, stirring half way through roasting.

While the sweet potatoes are roasting, prepare the rest of the salad. Begin with the dressing. Add ¼ cup tahini, ¼ cup water, 2 Tbsp lemon juice, 2 Tbsp maple syrup, ¼ tsp garlic powder, ⅛ tsp cayenne, and ¼ tsp salt to a blender or bowl. Blend or whisk until the ingredients are smooth.

Pull the kale leaves from the woody stems and give them a good rinse with cool water in a colander. Drain well, then slice the kale into thin strips (this doesn’t have to be perfect, so don’t stress, just aim for smaller pieces).

Cut a large apple into quarters, then remove the core. Slice each quarter into thin slices.

When the sweet potatoes are finished roasting, let them cool for about five minutes. Divide the kale between four bowls or meal prep containers, followed by the apple slices, and the roasted sweet potato.

Then add 1 Tbsp dried cranberries, pepitas, and chopped pecans to each bowl or container. Divide the dressing into four small containers as well.

Drizzle the maple tahini dressing over top, then enjoy!

Or refrigerate the salad up to five days and enjoy later. :)

The post Autumn Kale and Sweet Potato Salad appeared first on Budget Bytes.

This Butterfinger Pie is a creamy and decadent pie recipe with plenty of Butterfinger candy bars swirled in.

Adding candy bars to desserts is an excellent idea. Everyone loves a good candy bar, so when people find their favorite candy bar in a dessert- that makes them pretty happy.

This Butterfinger Pie is seriously the most creamy, delicious and decadent pie ever.  The creamy filling is piled up a mile high. It’s a big time treat.

Fun-size Butterfinger bars are perfect for this recipe (if it’s around Halloween time, you can snag 23 of them from your kids’ trick or treat bags), or just use 15 ounces of Butterfingers.  Use a kitchen scale to measure yours out.

Be sure to get extra Butterfingers if you know you’re going to graze on them a bit while making this Butterfinger Pie.  You’ll want ALL of the Butterfingers it calls for to go into the pie.

How to Make a Butterfinger Pie:

Start with an Oreo crust. It’s a simple mix of crushed Oreo cookies and melted butter. The mixture is pressed into a pie plate. It bakes for 8 minutes.

Next comes the fillings.  There are three layers. You’re going to heat sugar, cornstarch and milk in a saucepan. Then you’re going to add the hot milk mixture very, very gradually to beaten eggs yolks to temper them (heat them up slowly) so they don’t scramble. Once the egg yolks are heated up, you can add them to the milk mixture in the pan and bring to a boil, then you’ll add peanut butter. At this point, you’ll take 1 cup of that peanut butter milk mixture and set it aside to cool.

To the peanut butter mixture still left in the pan, you’ll add chocolate chips and Butterfinger crumbs. 

Once the chocolate is melted, you’ll pour this chocolate- peanut butter mixture into your cooled pie crust. Then you’ll put the chocolate filled pie into the refrigerator while you prepare the second layer.

Next comes the peanut butter layer. You’ll whip some whipping cream and then combine it with the reserved peanut butter filling. You’ll also stir in some of the Butterfinger crumbs. The peanut butter filling is then piled on top of the chocolate layer to create the second layer.

And finally, you’ll create the third layer. It’s a mix of whipped cream and butterfinger crumbs. That’s spread on top of the peanut butter layer. I told you this was a decadent pie!

A few chopped Butterfingers are sprinkled on top.

Butterfinger Pie is very much a special-occasion type of pie. A small piece is plenty, and you should share it with everyone around you! 

How to Make Chocolate Spiders:

If you happen to be making this pie around Halloween, it’s fun to add some chocolate spiders to the top of the pie. Follow this chocolate spider tutorial.  The body is made from a piped-on cooled chocolate ganache, and the legs are made from melted chocolate “7’s” that are popped in the freezer until firm.

The legs are stuck into the sides of the spider to make complete spider bodies.  I’m sure that some people think chocolate spiders are a little creepy.  But they’re super fun to add to desserts around Halloween.  Keep them in mind!

Spooky, right?!

This pie is as decadent as it looks. Go to the gym, get a long workout in, have a small piece of pie and a big glass of milk, and then go back to the gym. No kidding!

It’s worth the splurge though. Grab some Butterfingers and make this pie- no baking required except the crust for a few minutes!!

Here are a few more candy dessert recipes you might enjoy:

• Butterfinger Truffles
• Peanut Butter Cup Cheesecake Pie
• Butterfinger Brownie Cookies
• M&M Cookie Pie
• Butterfinger Brownies
• Butterfinger Chunk Cookies

Print

Butterfinger Pie

This Butterfinger Pie is so decadent and creamy and delicious!

Course Dessert

Cuisine American

Keyword butterfingers, Pie

Prep Time 40 minutes

Cook Time 12 minutes

Total Time 52 minutes

Servings 12 servings

Calories 659kcal

Author RecipeGirl.com (adapted from The Candy Bar Cookbook)

Ingredients

Crust:

• 14 Oreo cookies
• 4 tablespoons butter

Filling:

• 15 ounces Butterfingers (23 fun-size), divided
• 1/2 cup granulated white sugar
• 2 tablespoons cornstarch
• 2 cups whole milk
• 2 large egg yolks
• 1/2 cup creamy peanut butter
• 1/2 cup milk chocolate chips
• 1½ cups whipping cream

Topping:

• 2 cups heavy whipping cream

Instructions

Prepare the crust:

• Preheat the oven to 375° F. In a food processor, process the cookies into fine crumbs. Add the melted butter to the crumbs and continue to process until well blended. Transfer the mixture to a 9-inch pie pan and press evenly over the bottom and up the sides of the pan. Bake for 8 minutes. The crust will puff up and shrink slightly. Use the flat bottom of a drinking glass to gently press down on the crust. Cool completely.

Prepare the filling:

• In a food processor, process 20 of the fun size Butterfinger bars into fine crumbs. Divide the crumbs into two 1/2 cup portions and one 1 cup portion; set aside.
• In a medium saucepan, combine the sugar, cornstarch and milk. Slowly bring to a boil over medium-high heat, stirring constantly. Remove from heat. Beat the egg yolks in a small bowl. Whisk in the hot milk mixture 1 tablespoon at a time until the eggs are tempered (slowly warmed up). Then add the eggs to the remaining milk in the pan, bring to a boil, stirring constantly until the mixture is thick. Remove from heat and whisk in the peanut butter. Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl; set aside to cool completely. Add the chocolate chips and 1/2 cup of the Butterfinger crumbs to the remaining peanut butter mixture in the saucepan. Stir until the chips are melted. Pour this mixture into the cooled crust. Refrigerate while preparing the next layer.

Prepare the peanut butter layer:

• Use an electric mixer to whip 1½ cups of whipping cream until stiff peaks form. Scoop into the bowl with the (cooled) reserved peanut butter filling and fold together with 1/2 cup of Butterfinger crumbs too. Remove the pie from the refrigerator and mound the peanut butter mixture evenly over the chocolate layer; spread to the edges.

Prepare the topping:

• Whip the 2 cups of heavy whipping cream until stiff peaks form. Fold in the remaining 1 cup of Butterfinger crumbs. Spoon over the top of the pie, mounding slightly in the center. Chop the remaining 3 fun-sized candy bars and sprinkle over the top of the pie.  
• Cover loosely and refrigerate until ready to serve.

Video

Notes

• *If you don't have a food processor, throw the cookies in a zip bag and smash it to smithereens. Candy bars too.
• *When preparing the filling, if you add the eggs to the pan before they're warmed up properly, you'll end up with scrambled eggs. Warm them up slowly by adding the milk mixture a little at a time until they're quite warm.

Nutrition

Serving: 1slice | Calories: 659kcal | Carbohydrates: 54g | Protein: 8g | Fat: 47g | Saturated Fat: 25g | Cholesterol: 141mg | Sodium: 265mg | Potassium: 280mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1260IU | Vitamin C: 0.4mg | Calcium: 124mg | Iron: 1.6mg

The post Butterfinger Pie appeared first on Recipe Girl®.

Little Smokies, smothered in a sweet tangy BBQ sauce are one of the easiest, most loved appetizers out there. These are guaranteed to disappear whether it’s for a party or dinner, these are just too tasty and fun not to eat.

I love bringing a meaty type dish to add some protein and something savory to an occasion. Similar to Easy chipotle Honey Meatballs, Sweet and Sour Meatballs, or Meatloaf Meatballs, these are meaty, and the perfect dish to counter all the sweet. Grab a toothpick and dig in!

Crockpot Little Smokies

Everyone loves these little smokies, whether you’re entertaining, taking them to a party or serving them for dinner. Savory little smoked sausages are the perfect companion for your favorite BBQ sauce, sweetened with a bit of sugar and tang. It’s a crowd pleaser for sure! They are just perfect for any occasion.

These are rich and flavorful and so super easy. Just add it all to the crock pot for a few hours and your ready to go. It’s so nice to be able to set it and forget it. the crock pot will do all the work for you. They are versatile, easy and so delicious.

BBQ Little Smokies Ingredients

Simple ingredients for a great appetizer or meal!

• Little Smokies: Use two 16 oz packages of any kind of smokies
• Barbecue Sauce: Use your favorite BBQ Sauce, store bought or try my homemade BBQ Sauce
• Ketchup: Adds a little bit of tang
• Brown Sugar: Brings on more of a sweetness
• Worcestershire Sauce: Your going to love the extra meaty flavor it adds
• Garlic Powder: Flavor enhancer
• Paprika: Spice and color

Making Little Smokies Appetizers

Throw it in and forget about it, the best kind of recipes.

1. Slow Cooker: Place the smokies in the bottom of the crockpot.
2. Mix: In a medium sized bowl combine the rest of the ingredients and mix well.
3. Pour:  Pour the sauce over the smokies and cook on low for 2-3 hours.

What are Slow Cooker Little Smokies

• Name: These are also known as cocktail sausages or cocktail weenies.
• Meat: These are basically miniature smoked pork sausages. They are already cooked. There are different brands and types and all will work in this recipe.
• How to cook: Very similar to Hot Dogs you can cook them same. Either boil, fry or microwave or as in this recipe, slow cook them. They are very versatile and will work in many different recipes although this is our favorite.
• Where to find: You can find these in the refrigerated meat section close to the hot dogs in most grocery stores.

Tips, Variations, Storing Best Little Smokies Recipe

• Sugar: You can swap out the sugar for grape, or apple jelly. Cranberry sauce is also a great substitute. Using a dark brown sugar will give it a hint of molasses flavor.
• BBQ Sauce: You can trade out the BBQ sauce with Chili Sauce and if you use a sweet BBQ sauce you can use less to no sugar.
• Sweet and Sour: Trade out your BBQ sauce with your favorite sweet and sour sauce
• Smokies: You can use meatballs instead of little smokies with great success.
• Storing: Leftovers will keep in the fridge in an airtight container for up to 4 days. These also freeze well in a freezer safe container for up to 3 months.
• Reheat: Simply reheat leftovers in the microwave or in a pot on the stove till just heated through.

More Tantalizing Appetizers

• Easy Mexican Pinwheels
• Crispy Philly Cheesesteak Egg Rolls
• Cream Cheese Wontons
• Crispy Fried Pickles
• Chili’s Copycat Skillet Queso

Print

Little Smokies

Little Smokies, smothered in a sweet tangy BBQ sauce are one of the easiest, most loved appetizers out there. These are guaranteed to disappear whether it's for a party or dinner, these are just too tasty and fun not to eat.

Course Appetizer

Cuisine American

Keyword little smokies, little smokies recipe

Prep Time 5 minutes

Cook Time 2 hours

Total Time 2 hours 5 minutes

Servings 8 People

Calories 139kcal

Author Alyssa Rivers

Ingredients

• 2 16 ounce packages little smokies
• 1 1/2 cup barbecue sauce
• 1/2 cup ketchup
• 1/4 cup brown sugar*
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions

• In a slow cooker add the little smokies to the bottom. In a medium sized bowl combine the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, garlic powder and paprika.
• Pour the sauce over the smokies and cook on low for 2-3 hours.

Notes

*Can also use my Homemade BBQ Sauce Recipe to replace the sauce ingredients.

Nutrition

Calories: 139kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 712mg | Potassium: 202mg | Fiber: 1g | Sugar: 28g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The Best Scrambled Eggs are fluffy, light, moist and taste amazing. There is a secret to it though, and I’ve got it. The secret to the perfect scrambled eggs is cooking them low and slow!

Eggs go with so many things, try them with these Perfect Fluffy Pancakes or Belgian Waffles. Or put them in these freezer friendly Breakfast Burritos.

Perfect Scrambled Eggs

Scrambled eggs are one of the easiest and quickest complete proteins out there. I’ve used them in a pinch for not just breakfast but lunch and dinner too. It’s the perfect answer for that dreaded question “What’s for dinner?” On those days where you’re lucky to have made it to dinner time at all, let alone know what to eat, grab eggs and you’ve got it made! They are so versatile you can do so many things with them!

You can rest easy knowing you’re giving your family and loved ones a nutritional meal when you serve eggs. Did you know that one egg has only 75 calories and 7 grams of high-quality protein. With only 1.6 grams of saturated fat and iron, vitamins, minerals and carotenoids, they are a powerhouse of disease-fighting nutrients. Including lutein and zeaxanthin. So heat up the pan, it’s time to have some eggs!

Fluffy Scrambled Egg Ingredients

Pretty simple ingredients. Super easy and quick to mix together!

• Butter: Just enough to help it not stick to the pan and impart a little bit of flavor.
• Eggs: This recipe uses 4 Large eggs
• Milk: Can substitute out with water
• Salt and Pepper: Add to your tastes

Let’s Make Scrambled Eggs!

It may take a little bit longer than you thought but, trust me, it’s worth the wait for these perfect delicate eggs! Add a side of bacon and this is the perfect breakfast!

1. Melt: In a non stick skillet over medium low heat melt the butter
2. Whisk: In a small bowl whisk together the eggs and milk.
3. Pour: Once the butter has melted pour the egg mixture in the pan. Wait until you see a thin layer of egg cooking around the edges. Using a rubber spatula, move the eggs around the pan until they look fluffy and soft. Remove from heat when they look soft and slightly runny.
4. Serve: Salt and pepper to your taste, top with chives if you desire and serve immediately.

Tips for the Best Egg Breakfast

• Whisk: This is a critical step, don’t under do it. Ditch the fork and cereal bowl and get a good sized bowl and whisk. Beat the eggs till all the yolks and whites are totally combined with no globby steaks. It should be light and airy. Whisk it will whip that air into the eggs to help them be fluffy and soft.
• Eggs: What ever you buy and wherever you buy your eggs, get good quality eggs, it matters.
• Seasoning: Wait till after you cook the eggs to season them with salt and pepper. Adding it in the beginning draws out the moisture in the eggs, making them watery.
• Milk: Without the fat in dairy added to the eggs can be very, easy to over cook. The milk results in creamy, moist and softer eggs than if you left it out.
• Secret Cooking Method: Remember it’s low and slow!! Don’t get in a hurry. The pan should be low enough that when the eggs are poured in, nothing happens. No sizzling. Trust me.
• Wait: You have to wait till that thin layer of cooked egg begins on the edges before you stirring.
• Stir: A rubber or silicone spatula is a must. The flexibility of the spatula allows you to hug the contours of the pan and get a really clean swipe/fold each time you push the eggs around.
• Remove: Make sure to remove from the pan when you still think they’re a bit too wet. They’ll continue to cook once removed.

What Can You Do With Eggs Scrambled?

Eggs can be a dish of its own or add it to create more breakfast, lunch or dinner ideas! Try these delicious egg recipes for more ways to enjoy your scrambled eggs.

• Solo: They are perfect on their own
• Add-Ins: Once you remove from the heat, you can add in sautéed veggies, cheese, bacon crumbles, chorizo, ham, or whatever else you can think up
• Tacos/Burritos: With a perfect protein you can wrap these up in way you’d like
• Toast: Place on top of toast, you can add avocado and fresh tomatoes.
• Sandwich: This makes the best sandwiches with bacon, or sausage, cheese, avocado, tomato on croissants, bagels or English muffins.
• Pizza: Use as a topping for breakfast pizza

More Classic Breakfast Recipes

Who knew that there were ways to making your favorites even better. Try these recipes that will do just that!

• Instant Pot Hard Boiled Eggs
• Secret Ingredient French Toast Recipe
• Homemade Pancake Mix Made from Scratch
• The Best Breakfast Casserole
• Homemade Biscuits and Gravy

Print

Scrambled Eggs

The Best Scrambled Eggs are fluffy, light, moist and taste amazing. There is a secret to it though, and I've got it. The secret to the perfect scrambled eggs is cooking them low and slow!  

Course Breakfast

Cuisine American

Keyword eggs, scrambled eggs

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 2 People

Calories 202kcal

Author Alyssa Rivers

Ingredients

• 1 Tablespoon Butter
• 4 large eggs
• 2 Tablespoons Milk
• salt and pepper
• optional chopped chives

Instructions

• In a medium sized non stick skillet over medium low heat, add the butter. In a small bowl whisk together the eggs and milk.
• Once the butter has melted pour the eggs into the pan and let them sit undisturbed until you see a thin layer of the egg cooking around the edge. Using the rubber spatula start moving the eggs around the pan until they look fluffy and barely set. They should be slightly runny and soft.
• Serve immediately with salt and pepper and chopped chives on top.

Nutrition

Calories: 202kcal | Carbohydrates: 1g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 389mg | Sodium: 198mg | Potassium: 158mg | Sugar: 1g | Vitamin A: 715IU | Calcium: 73mg | Iron: 2mg