Anonymous wrote:The broken bits left over in a bag of tortilla chips. Migas isn't a thing here, yet, but yum

I have tried this several times and the tortilla chip bits just wind up soggy because they are coated by the eggs and I cook the eggs low and slow. If this what is supposed to happen? If so, not a fan.

For incredibly low cal fluffy eggs, just beat well and cook in pan that has olive oil on it, at low heat.

You can also call it ‘back bacon’

Anonymous wrote:Spinach, canadian bacon and cheese

Or, as we call it in Canada, ‘ham’.

Anonymous wrote:Cream cheese. Especially at a hotel breakfast buffet, it's an easy thing to make them better

+ 1

A pat of compound butter is a good basis for whatever else you want to put in the scrambled eggs

Anonymous wrote:Why is everyone putting milk in their eggs? Doesn’t it make them runny and wet?

No, it’s a very small amount. Depending on how you cook and handle them, they can still end up very firm.

Carolina Gold from Trader Joes.

Why is everyone putting milk in their eggs? Doesn’t it make them runny and wet?

Anonymous wrote:Feta cheese, spinach, and tomatoes.

Tomatoes on top, but yes!

Or parmesan and prosciutto.

Cream, butter, salt, pepper, cheddar cheese, mushrooms, red peppers, avacado, salsa, pco de gallo. Yum.

Salt, pepper and milk whisked into the egg.

Add-ins:
Sauteed mushrooms, spinach, and feta
Bacon bits, chives, and cheddar
Bell pepper, onion, provolone

Best when cooked in bacon grease or butter.

Fresh herbs from the flowerboxes on my deck--I grow thyme, basil, tarragon, dill, oregano and rosemary. Cooked in butter.

Cheese (or cream cheese if you want them REALLY fluffy/creamy), chives, EBTB seasoning, cooked on low with a substantial amount of butter.

Splash of milk, salt, pepper, minced onion, dill, beat like crazy, medium heat, buttered pan, fold eggs in pan very gently, d not allow eggs to brown. Sometimes I add cheese.