pan of fluffy scrambled eggs with cheese, tomatoes, pineapple and ham

Hawaiian Scrambled Eggs

Hawaiian Scrambled Eggs are super fluffy scrambled eggs with cheese, ham, pineapple, and tomatoes. This scrambled eggs recipe is made without milk for the best scrambled eggs you'll ever taste!
Course Breakfast
Cuisine American
Keyword scrambled eggs recipe, scrambled eggs with cheese, scrambled eggs without milk
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 239kcal
Author Adapted from Scrambled Eggs, Many Ways from Katie Workman's The Mom 100 Cookbook (pp. 5-7)


  • 6 eggs
  • Kosher or coarse salt and freshly ground black pepper
  • 3/4 cup diced ham about 4 oz.
  • 1/2 cup diced pineapple
  • 1/2 cup diced tomatoes
  • 2 tsp unsalted butter
  • 1/2 cup shredded cheddar cheese


  • Crack the eggs into a bowl, season to taste with salt and pepper, and blend well with a fork or a whisk.
  • Whisk in the ham, pineapple, and tomatoes.
  • Spray a medium skillet with olive oil or nonstick cooking spray.
  • Melt the butter in the pan over medium heat.
  • Pour in the egg mixture and allow to cook until the bottom starts to set slightly, about 1 minute.
  • Using a spatula or wooden spoon, keep scraping the bottom of the skillet, pausing for 20 seconds or so after every few pushes to let the eggs set again. Break apart any large pieces and keep moving the eggs around so that the runny parts hit the skillet.
  • Just before the eggs are done to your liking, sprinkle the cheese over the top, and cover with a lid until the cheese melts, and the eggs finish cooking.
  • Remove from the heat, scoop onto plates, and season with more salt and pepper, if desired.


Serving: 1g | Calories: 239kcal | Carbohydrates: 13g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 277mg | Sodium: 464mg | Potassium: 249mg | Fiber: 1g | Sugar: 11g | Vitamin A: 630IU | Vitamin C: 9.4mg | Calcium: 159mg | Iron: 1.9mg