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A good California Scramble always tastes like a sunny weekend morning no matter what the weather is doing outside. This recipe brings together creamy eggs and all those fresh toppings I crave and because it comes together so quickly I end up making it on repeat for busy mornings or lazy brunches alike.
I first threw this together on a weekday when I only had a handful of ingredients in the fridge and now it is my favorite way to sneak more veggies into breakfast without anyone noticing.
Ingredients
- Large eggs: rich and creamy pasture raised if possible make the scramble extra luscious
- Whole milk: just a splash for extra fluffiness organic or local is great if you can get it
- Unsalted butter: makes everything melt together use European style if you want even more richness
- Poblano pepper: adds gentle heat and a smokiness pick one with shiny skin and no wrinkles
- Shredded cheddar cheese: melts into the eggs for creamy bites sharp cheddar gives the most punch
- Chopped spinach: brings a pop of color and nutrients choose fresh leaves that look vibrant
- Roma tomato: juicy and balances everything out ripe but still firm tomatoes work best
- Avocado: adds healthy fats and a gorgeous creamy topping pick one that gives slightly to a gentle squeeze
- Microgreens: for garnish and crunch look for bright green ones without wilting
- Hot sauce: completely optional but wakes up the whole scramble I like smoky chipotle sauces for this
Step-by-Step Instructions
- Whisk the Eggs:
- Crack the eggs into a medium bowl and add the milk then whisk with a fork or whisk until the mixture is one color and slightly frothy this ensures super tender eggs
- Sauté the Poblano:
- Add half the butter to a large skillet and place it over medium heat when the butter is melted add the diced poblano pepper and cook for about three to four minutes stirring occasionally you want the pieces soft but not browning
- Build the Scramble:
- Add the remaining butter to the skillet let it melt then pour in the egg mixture immediately add the shredded cheddar chopped spinach and diced tomato use a spatula to move the eggs gently from the edges toward the center as they cook this is how you get big soft curds
- Finish and Serve:
- When the eggs are just set and still creamy about five to six minutes remove from heat divide onto plates top each with avocado slices a pile of microgreens and a drizzle of hot sauce if you like
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You Must Know
When I first started making this scramble I realized how much the poblano makes a difference I now always look for a deep green shiny poblano at the market since it has just enough kick to make the eggs sing but does not overpower the other flavors One breakfast my toddler picked all the cheese out first and declared it the best eggs ever
Storage Tips
If you have leftovers they will keep in a covered container in the refrigerator for up to two days I do not recommend freezing since the eggs and avocado both lose their lovely texture If you want to prep ahead chop your veggies and cheese in advance so morning cooking is a breeze
Ingredient Substitutions
Feel free to swap in Colby jack or pepper jack cheese if you want a different flavor profile For less spice use a bell pepper instead of poblano or if you love things hot dice up a fresh jalapeno instead Baby kale or arugula work well in place of spinach in a pinch
Serving Suggestions
This scramble is especially tasty served with a side of crisp bacon or a scoop of cottage cheese For an extra California touch add a spoonful of salsa or fresh cilantro on top Sliced sourdough is great for dunking if you are not counting carbs At bigger brunches I serve the scramble family style with toppings on the side so everyone can build their own plate
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A Bit of Context
The California Scramble is really just an American diner classic updated with a West Coast spin The fresh avocado and microgreens are a nod to California produce while the poblano adds a gentle nod to Mexican flavors I love how this dish bridges the gap between hearty comfort and the colorful healthy vibe of a Californian breakfast spread
Frequently Asked Questions
- → Can I use another cheese instead of cheddar?
Absolutely! Colby jack or pepper jack are excellent alternatives, each adding its own flavor profile to the scramble.
- → How can I make this less spicy?
Swap the poblano for a bell pepper to mellow the heat, or use only a portion of the poblano if you like just a hint of spice.
- → What can I serve with this scramble?
It pairs well with a side salad, roasted potatoes, or simply some fresh fruit for a complete breakfast experience.
- → Can leftovers be stored for later meals?
Yes, but store in the refrigerator for 1-2 days. It is not recommended to freeze as texture may suffer upon thawing.
- → Is this suitable for a keto diet?
Yes, the ingredient selection is naturally low in carbs, making it a great choice for those following a keto lifestyle.
- → What kind of hot sauce works best?
Choose your favorite! Chipotle-based sauces offer smokiness, while classic varieties add tang and heat.