stockpile meals: breakfast for dinner (& perfect scrambled eggs)

I’m a big fan of breakfast foods but I don’t normally eat breakfast.

And six days out of seven, I unfortunately don’t have time to cook a big breakfast for anyone else.

On Valentine’s Day I wanted to make heart-shaped waffles, but V-day fell on a Monday this year.  Despite my best intentions of waking up early to cook a special breakfast for the family, it just wasn’t going to happen.  And then it occurred to me.  We could eat breakfast for dinner.

Would you believe that in 7 years, Husband and I have never once eaten breakfast for dinner?

Shocking, I know.

But not only was it delicious, it was a perfect and economical stockpile meal.

And I don’t mean to brag, but I make really, really, really good scrambled eggs.

I mean really good.

Make-you-want-to-cry good.

Okay, maybe you won’t cry, but still.  They’re good.  I promise.

Scrambled eggs are not difficult to make.  In fact, this time around Trouble and Princess did all the leg work for me (though Trouble didn’t quite grasp the concept of breaking the egg before throwing it in the bowl.)  The trick to perfectly fluffy eggs is patience.  I learned that in 9th grade Home-Ec.  Thank you Mrs. Mouw.  That little nugget of information has served me well.

Perfect Scrambled Eggs

8 eggs

1/3 cup heavy cream (half & half or milk will work too, but cream is the best)

1/2 teaspoon salt

1/4 teaspoon pepper

7-10 “dabs” of cream cheese

1 cup shredded cheddar

butter

Step 1:  Crack your eggs into a bowl (or a 4 cup measuring cup like we used here.)

(Trouble’s contribution.)

Princess was a little nervous to crack her first egg, but by her 3rd, she was cracking ‘em like a pro.

Step 2:  Whisk eggs until all yolks are broken and well blended.

Step 3:  Pour in half & half and add salt & pepper to taste; whisk well.

Step 4:  Add dabs of cream cheese.  Don’t try to whisk any more.

Step 5:  Melt butter in pan over medium-low heat.  Pour in egg mixture.  Using knife or whisk, spread out cream cheese dabs so they aren’t all clumped together.  Let set for a minute or two.

After eggs have set; stir ONE time.  Just once.  This is very important!  Over-stirring scrambled eggs is the mistake most people make.  The LESS you stir them, the fluffier and better they will turn out.

After another minute, stir ONE time, then add shredded cheese.

Wait another minute then stir once more.  Lower heat if necessary.

Wait another minute then flip eggs upside down to make sure they are evenly cooked.  Cook for about one minute longer and they are done!  Remove from heat and enjoy.

P.S.  These are equally delicious served at breakfast time.

P.P.S.  I almost always buy my eggs at Walgreens.  They are frequently on sale for $0.99 and they make a great “filler” item for using those Register Rewards!

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Tagged as: recipes, stockpile meals