Most diners have on their breakfast menu something called "The Mess." I love The Mess, if it's done right. I'm all about cooking for two without breaking the bank, so I'm excited to share with you a delightful twist on a classic: the Best Diner Style Breakfast Egg Scramble Recipe. This dish isn't just your ordinary morning fare; it's a vibrant, flavor filled combo that promises to start your day right. Whether it's a lazy Sunday brunch or a quick weekday breakfast, this egg scramble, brimming with fresh ingredients and a burst of flavors, is sure to become your new favorite. Let me show you how to make up this delicious breakfast using simple ingredients and a few kitchen tricks to make those fluffy eggs even more delicious.
My perfect breakfast has cubes of ham, colorful bell peppers, jalapeño peppers, hash browns, red onion, cheese, eggs, butter (never oil), all brought together at the perfect time.
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INGREDIENTS
INGREDIENT NOTES & SUBSTITTUTIONS
This breakfast egg scramble recipe uses ingredients available at most grocery stores.
- Ham
- You can add meat to your Diner Style Breakfast Mess or go with just vegetables and cheese. It's your mess!
- Use bacon, sausage, ham or whatever you like. My choice is ham, but not just any ham.
- I prefer to buy a thick slice of "Ham Off The Bone" at the service deli counter. It generally has less water, better texture and better flavor. Leftover ham from a holiday meal is perfect!
- Bell pepper, any color you have on hand.
- Jalapeño pepper, green or the hotter red
- Hash brown potatoes
- I use packaged hash browns for my Diner Style Breakfast Mess.
- You can thaw out frozen hash browns, home-style potatoes, or use the ones in the green bag usually found above the eggs in the grocery store.
- I avoid fresh grated potatoes because they usually become gummy. If you have a secret to avoid that, please share!
- Red onion. White or yellow is fine, but red onion is prettier. We eat with our eyes first!
- Cheddar cheese. For best results, grate fresh cheddar cheese from a block instead of using the pre-grated stuff. It has a coating to keep it from sticking together in the package, and it does not melt as well and it can have a grainy texture. If you like pre-grated packaged cheese, by all means, use it. I do too from time to time.
- Eggs. As a former hobby farmer, I am picky about my eggs. I like fresh eggs with very dark yellow-orange yolks. they make the best scrambled eggs. If I buy grocery store eggs, I look for organic, pasture raised chicken eggs. The farmer's market or local farm stand often have farm fresh eggs. You'll need large eggs, fresh and and ready to be transformed into fluffy eggs.
- Butter, not margarine.
- Vegetables. While the ham adds a savory note, while orange bell pepper and jalapeño pepper introduce a colorful and spicy twist.
For the full recipe with quantities, see the recipe card at the end of the post.
VARIATIONS
Want to spice up your breakfast scramble? Add a dollop of sour cream, a sprinkle of green onions, or crumble some goat cheese for a gourmet touch. For a healthier twist, use olive oil instead of butter and throw in some spinach or kale.
MARY'S TWO CENTS
This recipe falls into the 'frugal' category of my blog, Oh That's Good, with each serving costing between $4.00 to $6.00. It's a budget-friendly option for a fulfilling most important meal of the day. To cut costs further, buy vegetables in bulk and use leftovers from other meals.
To learn more about food budgeting, check out my article Top 15 Tips on How to Budget Groceries for 2.
INSTRUCTIONS FOR DINER STYLE BREAKFAST SCRAMBLE
Step 1: Chop the fresh vegetables into chunky pieces.
Step 2: Trim the fat from the edge of the ham steak.
Step 3: Chop the ham into ½" squares
Step 4: Put the chopped vegetables into a small bowl.
Step 5: Add the ham cubes in a non-stick skillet. Cook just long enough to get a little color on them. Remove & set aside.
Step 6: Add a dab of butter to the hot skillet and cook the fresh vegetables until just tender. Remove and set aside.
Step 7: Add another dab of butter to the skillet and cook the hash browns until golden. Remove and add to the veggies.
Step 8: While the potatoes cook, beat the eggs in a small bowl.
Step 9: Grate the cheddar cheese and set aside.
Step 10: Add the vegetables and ham to the skillet and heat until warmed through.
Step 11: Add the vegetables & ham to the skillet and heat until warmed through. Pour the eggs over the top and season to taste with salt and pepper.
Step 12: dd the cheese at the last-minute, stir, and place your Diner Style Breakfast Mess onto the serving plates.
EQUIPMENT
- A non-stick pan or large skillet is essential for a hassle-free cooking experience, ensuring your cooked eggs don't stick to the bottom of the pan.
- A wooden spoon or silicone spatula is ideal for stirring without scratching the pan.
- Lastly, use a medium bowl for beating the eggs to achieve airy, fluffy eggs.
TOP TIPS
To get perfect scrambled eggs, remember these tips: use a non-stick skillet and cook on medium heat. Let the egg mixture sit for a bit before gently folding with a rubber spatula or silicone spatula to form soft curds. Avoid high heat to prevent overcooking, and aim for a medium low setting for the best results. Thia is no time to rush the process.
INSTRUCTIONAL VIDEO
Everybody needs a fancy eggs dish too.
Ingredients
- ½ cup ham cubed
- 1 small orange bell pepper
- 1 jalapeño pepper cored, seeded, and minced
- 1 cup hash brown potatoes thawed
- ½ cup red onion chopped
- ½ cup cheddar cheese grated
- 3 eggs
- 2 TBS butter
- 1 Roma tomato seeded and diced
Instructions
- Chop the fresh vegetables into chunky pieces about ½" in size. Cube the ham.
- Heat a non-stick skillet on medium. Add the ham cubes. Cook just long enough to get a little color on them. Remove to a large plate and set aside.
- Add a pat of butter to the hot skillet and cook the fresh vegetables until just tender. Remove them to the plate with the ham and set aside.
- Add another dab of butter to the skillet and cook the hash browns until golden. Add them to the plate with the ham, peppers, and onions.
- Beat the eggs in a small bowl.
- Grate the cheddar cheese and set aside.
- Add the vegetables, hash browns and ham to the skillet on medium heat and cook until warmed through.
- Pour the beaten eggs over the top and season to taste with salt and pepper. Don't start stirring immediately. Let the eggs start to cook first, but do not leave them long enough to begin browning.
- Gently fold and stir until the scrambled eggs are as you like them.
- Add the cheese at the last-minute, stir, and remove onto the serving plates. Serve hot!
Nutrition
STORAGE
For those who love leftovers, this scramble stores well in an airtight container, making it a great option for breakfast burritos the next day. Serve it with an English muffin or on its own. It's the only way to start a day right - with a plate full of the delicious eggs.
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