Scrambled Eggs–The Delicious Way

My two children–like many of yours–are having to endure days and days of state testing at their school right now.  Our PTO decided to bless our kids with an extra breakfast to give their brains an added fuel boost.  My younger son Grayson is a fanatic for anything free food or snacks (who isn’t?!) and was ecstatic about getting a second breakfast.  One of the days they served scrambled eggs and sausage.  Scrambled eggs are a daily staple for my boys–so the prospect of a second helping was pure delight to him.  However, when I picked him up from school, he said it was just meh –not very good and he didn’t really like it.  Gasp! How is that even possible?  It was then very apparent to me that there may be a crisis on our hands.  That maybe not everyone knows how to make them…the delicious way.

The Ingredients:

Add the eggs and milk to a skillet sprayed with nonstick cooking spray. Use 2 eggs per person when making this for your family.

Whisk them together and cook over medium high heat until cooked through. Be sure to scrape the bottom regularly to prevent the eggs from sticking to the bottom or burning.

Remove from heat and add the cheese, seasoning and tortilla chips. I have mentioned my love of Julio’s Seasoning before–especially with anything Tex-Mex.  You absolutely should try it–it’s a delicious spice.  But, regular ole season salt tastes good too.

Mix all together and serve.

Now, I admit, my way is not dairy free or gluten free and since schools have so many restrictions on what is allowed (certainly not anything tasty)–this may be why he was a disappointed. My version can certainly be made dairy free (you can use almond milk and either Laughing Cow or some other cheese substitute) and gluten free (use gluten free chips).  To make these truly amazing you can add a little salsa and roll em up in a tortilla.  I hope this crisis has now been averted….carry on.