Make these fast and easy scrambled eggs with some sour cream to change your morning routine. Sour cream adds moisture and a delicious tang to your favorite quick breakfast, as well as a little bit more protein and flavor. It’s not easy to change up your breakfast without it taking a lot of time, so this speedy hack is a favorite one of mine, along with my cottage cheese scrambled eggs.
Sour Cream Scrambled Eggs
We all love scrambled eggs, a protein-packed breakfast that takes only a few minutes to make when you are in a hurry. Adding sour cream and mustard powder changes the flavor of the eggs to be lightly tangy, making it a new flavorful breakfast.
Cooking Tip
Try not to overcook the eggs as they will eventually dry out and become too rubbery. Keeping the moisture in the eggs is the key to great scrambled eggs and the sour cream really helps with this as well!
How to Make These Eggs
Making these eggs is only an extra step or two by adding easy ingredients.
- Mix the eggs, sour cream, mustard, salt, and black pepper.
- Heat the butter in a large skillet, and pour the egg mixture into the skillet.
- Cook until the eggs are thick and creamy throughout but still moist. Add the fresh chives at the end and mix in.
- Plate immediately to stop the eggs from cooking further and drying out.
Additions to Scrambled Eggs
For those who enjoy adding some herbs and spices to eggs, here are a few that go well to flavor your breakfast!
Thyme: is an aromatic herb that can be lightly peppery and sweet, and can sometimes have a clove-like flavor.
Oregano: This has a spicy and pungent flavor, similar to marjoram but not as sweet. This is a very bold herb and using it will make a dramatic impact by adding it to eggs.
Chives: These are a great option to use as they are less pungent than using white onions. You can use chives as a tasty garnish or mix them in while cooking to add flavor throughout.
Happy Cooking
Love,
Karlynn
More Egg Recipes
Sour Cream Scrambled Eggs
Ingredients
- 3 tablespoons sour cream
- 6 large eggs
- 1/4 teaspoon dry mustard powder
- salt and freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon chopped chives
Instructions
- In a medium bowl, mix the eggs, sour cream, mustard, salt, and black pepper.
- Heat the butter in a large skillet until melted over medium heat.
- Pour the egg mixture into the skillet.
- Cook until the eggs are thick and creamy, throughout, but still moist. Add the fresh chives at the end and mix in.
- Remove and plate immediately to stop the eggs from cooking further and drying out.
Nutrition
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