Scrambled Egg Recipes- Our Family Favorite “Eggs ‘N Stuff”

I previously wrote about a family breakfast favorite, strata. We usually have it for supper. The breakfast favorite we actually eat for breakfast at our house, we call “Eggs ‘n Stuff”. It’s similar in principle to omelets, in that you can add vegetables and meat in any number of combinations. The dish is basically scrambled eggs, with stuff added in. I probably got the idea from Turkish menemen, which is scrambled eggs with vegetables.

One of the things I like about Eggs ‘n Stuff is that it’s easier to make than an omelet. You don’t have to worry that you’ll have a lapse of finesse, or a motor coordination snafu, which might turn your beautiful omelet into a sad, broken mess. And there’s something else. You know how there’s often just a big fold of egg at the ends of an omelet? No cheese, no vegetables, no meat, just a big bite of egg. I don’t like that. I like stuff with my eggs.

So what kind of stuff can you put in scrambled eggs recipes? 

Hash browns

Cubed potatoes

Canned tomatoes

Fresh tomatoes

Salsa

Sundried tomatoes

Spinach

Asparagus

Onions

Scallions

Mushrooms

Green bell peppers

Red, orange, or yellow peppers

Kalamata olives

Cubed ham

Brown and serve sausage

Bratwurst

Cheese

So let’s get started on your scrambled egg recipes and variations. 

Often I have more vegetables than eggs.  My brother will say something like, “I’d really like some eggs in my Eggs ‘n Stuff”.  Sometimes I have such a huge amount of stuff that I divide it in half and put some away in the freezer for another time. 

If you actually like eggs in your Eggs ‘n Stuff, I’d start with a total of about 1 to 1 ½ cups of stuff (after cooking) with about 6 to 8 eggs.  How about a few recipe examples? 

8 eggs, beaten

1 small onion, chopped

3 small mushrooms, sliced

6 kalamata olives, quartered

2 handfuls of fresh spinach, or ½ of a 10 oz box of frozen spinach, drained and squeezed

3 oz shredded mozzarella or crumbled feta

Sauté onions in a hot skillet. When almost done, add sliced mushrooms and sauté until they sweat down slightly. Add spinach and sauté until wilted. Add beaten eggs. When semi-set, add olives and cheese. Continue to cook until desired doneness.

8 eggs, beaten

1 small onion, chopped

½ medium red pepper, chopped or sliced

½ medium orange or yellow pepper, chopped or sliced

1 Italian sausage, cooked, cut into rounds

Sauté onions and peppers in a hot skillet. Add sausage and eggs. Continue to cook until eggs are desired doneness.

8 eggs, beaten

1 cup frozen hash browns, or 1 medium potato grated

3 oz diced ham

3 oz shredded cheese

Brown hash browns in a hot skillet. This took much longer than I anticipated. They will clump together. Just flip them with a spatula. Once they are crispy, you can break them into smaller chunks. Add ham. Add beaten eggs. When semi-set, add cheese. Continue to cook until eggs are desired doneness.

This is a favorite Mexican breakfast selection, featuring tortilla chips.

8 eggs, beaten

1 small onion

1 sausage, such as chorizo, chopped

1 cup of broken tortilla chips

3 oz cheese

Sauté onion and sausage. Add eggs. When eggs are about halfway to done, add in chips and cheese. Serve topped with a little salsa.

12 eggs, beaten

1 small can cubed potatoes, or 1 medium potato cubed and cooked

1 medium tomato, diced and drained

5 asparagus spears, cut in 1 1/2” pieces

1 small onion, diced

5 small mushrooms, sliced

3 oz ham, diced

4 Brown and Serve sausage links, cut in rounds

6 oz shredded cheese

Start with the vegetables that take the longest to cook. You can sauté your vegetables individually, and set aside, but I usually start with my longest cooking vegetable and add until I am ready for the eggs.

If you’re going to use frozen hash browns, or make your own by grating a potato, this needs to go first. If you are not accustomed to preparing hash browns, you may be surprised at how long it takes to cook them. Put your potatoes in the frying pan with a little olive oil on medium or medium high heat. Stir occasionally. Usually they will start to clump together, and you will then flip instead of stir them.

I don’t use hash browns very often, and usually start by sautéing chopped onion. If I were going to use bell peppers, I’d start them early too. When using diced tomatoes, I would add them next, and sauté on medium high until they were “dried off” a bit.

I like my mushrooms to retain a lot of their water content and firmness. I usually add them next, when the pan is “hot and fast”.

Spinach cooks down pretty quickly. Sometimes I put it on the chopping block, and chop it into ribbons. Other times I just throw it in whole from the bag, especially if it’s baby spinach.

Asparagus takes longer than spinach, but not much. I like it still pretty firm. It gives a nice bit of texture to the eggs.

I add the meat last. I typically use boiled ham, or other deli sandwich ham, which I dice, and throw it in the pan to heat and brown slightly. When I use sausage, I cook it ahead, or separately. Sometimes I use Schwan’s Fully Cooked Bratwurst. I also like the Brown and Serve sausage.

After I have all my vegetables in the pan, and my meat, it’s time for the eggs. Crack open your eggs into a bowl, and beat. Add eggs to the pan with your vegetables and/or meat. When the eggs are almost done, stir in some shredded cheese.

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