Hawaiian Scrambled Eggs with Cheese

Why You’ll Love This Scrambled Eggs Recipe

This creation comes from my husband, and it isn’t your basic egg dish. Truthfully, despite my love for Hawaiian Pizza, even I was skeptical when he first told me about his favorite omelet combination – ham, tomatoes, pineapple, and cheddar cheese. But when he first made it for me, I fell in love with it, and I think you will too. Here’s why…

• Incredible flavor. Much like the delicious albeit controversial pineapple on pizza, then sweetness and acidity of the fruit complement and balance the richness of the other ingredients, as well as that salty, smoky flavor of the ham.
• Ready in no time. When you need a quick, easy-to-prepare meal, scrambled eggs are a great option. They are quick to prepare for breakfast or dinner, as well as inexpensive and packed with protein.
• Super versatile. This dish started with a base recipe from Katie Workman’s The Mom 100 Cookbook, and I put my spin on it. That means you, too, can change up the mix-ins to customize your breakfast scramble. I’ll share some ideas below. Plus, it’s naturally gluten free, and your variations can make it dairy free, vegetarian, and even low carb.

FAQs

Do you need to use milk in scrambled eggs?

Some people like to make their scrambled eggs recipe with milk or even water, thinking that it will make their scrambled eggs fluffier. But there is no reason for it! Actually, any liquid added to eggs will separate during cooking, which can cause runny scrambled eggs.

How do you know when scrambled eggs are done?

One thing I learned from Alton Brown is that eggs that look done in the pan will be overdone on the plate. You see, eggs will retain heat and continue cooking. So while you don’t want runny scrambled eggs (unlike the slightly runny yolk that makes the poached eggs in an Eggs Benedict so mouthwatering), you don’t want them to be set firm. They should still look moist and soft when you remove the pan from the heat.

Storing Leftovers

I love to enjoy this scrambled eggs recipe hot out of the pan, but it is also a great meal prep option because it stores and reheats well. I do not recommend freezing this dish, but you can refrigerate it.

• Refrigerate – Cover your cooked eggs tightly with plastic wrap or store them in an airtight container. Then they can be kept in the fridge for 3 or 4 days.
• Reheat – The easiest way is to heat them up in the microwave for about 2 minutes. But you can also put them back on the stove in a skillet. Keep the heat low and cover until the eggs are heated through thoroughly.

What to Serve with Scrambled Eggs

I’m most likely to toast bread or English Muffins, slice open a grapefruit, and call it a meal. But there are lots of other options to round out this scrambled eggs recipe. Here are some suggestions…

• Make a Hawaiian Breakfast. That means, serve it with white rice and some slices of Air Fryer Spam. Feel free to add a scoop of pineapple coleslaw.
• Turn it Into a Sandwich. If you need to make your Hawaiian eggs portable, spoon them onto a plain bagel or even into gluten free tortillas.
• Add it to a Brunch Spread. Cook up a big skillet scramble and set it out on a buffet with savory sides like bacon and Dill Potatoes, along with something sweet such as Gluten Free Honey Buns and yogurt with Chocolate Granola.

More Egg Dishes

• Breakfast Egg Tacos
• Bacon Cheddar Quiche
• Tater Tot Breakfast Casserole
• Gluten Free Breakfast Sandwiches
• Tomato Broccoli Sausage Crustless Quiche