Made with simple ingredients, this delicious recipe is sure to be a hit with your kids and for those on low carb diets still wanting healthy and filling breakfast recipes.
I’m not sure about your kids, but ours had a difficult time adjusting to the amount of eggs we started eating after getting our own layer chickens. When we lived in the city, we did not purchase eggs every time we went to the grocery store, let alone eat them every day. Hence, I needed kid-approved scrambled eggs. We couldn’t let those golden nuggets go to waste!
Trial and Error: What Wasn’t Kid-Approved
I started out by trying to season the eggs with salt and black pepper. I also added butter or milk to fluff them up and make them tastier. Our second oldest did not like the “spiciness” of the pepper and our baby wouldn’t even touch them. I quickly found out that fresh eggs really don’t need any “fluffing” at all and eliminated the dairy. Even still, I struggled to find a way to prepare the eggs in a way our kids would gladly gobble up. They were too brown or they were too seasoned. I stopped adding anything altogether and they were too tasteless. Eventually the kids and parents all gave up and we just allowed the eggs to pile high in the fridge. We gave most of our eggs away for the first eight months because we didn’t want to waste them. But I simply couldn’t find a way to prepare them to the kids’ liking.
The Key Ingredient to Kid-Approved Scrambled Eggs
Now that we collect between 7 and 10 eggs a day (in the winter), I became desperate. I had to get creative with the ways I prepare our eggs to ensure they benefit our family, otherwise the chickens would have to go. If you saw this post, then you know my favorite part about homesteading so far is having our chickens. Therefore, I could NOT let that happen.
One kid-approved breakfast idea is scrambling eggs in a large skillet over medium-low heat and adding pre-cooked breakfast sausage (and/or other items on hand like shredded cheddar cheese, finely diced onions, spinach, etc.). This doesn’t seem revolutionary, but the key is in cooking the eggs in bacon fat. Since heating the skillet up with bacon fat and then pouring the scrambled eggs in, I have not had to season them with anything other than the added ingredients! My kids eat all of their eggs every single time willingly!
If your family doesn’t like country sausage, you could omit altogether and serve with sausage links on the side. You could also use this as a base for easy casseroles
You Might Wonder, “Paige, How Did You Come To This Conclusion?”
I recently started buying bacon in bulk at Costco (until I can purchase local) and saved the bacon fat in a mason jar in the fridge. Using a wide-mouthed jar is easier for scooping the bacon fat out with a spoon.
I wasn’t too sure how I would use it yet, as beef/bacon fat is something you only sopped up with a paper towel and threw away in the city. So when I came across a more-experienced homesteader’s video about cooking with bacon fat, a light flickered within and I decided to experiment cooking with bacon fat.
The first thing I decided to try was scrambled eggs as I was already used to buttering the pan.
How To Make Kid-Approved Scrambled Eggs and Sausage
I wouldn’t necessarily call this a recipe, but here is a step-by-step guide to achieving eggs your kids will (hopefully) eat!
1. Spoon some bacon fat into your skillet and put over medium heat (or medium-low) on the stove. I buy bacon in bulk and batch cook it so I have plenty of bacon fat stored in a mason jar in my fridge.
2. Crack one to two large eggs per person into a bowl and whisk eggs.
3. Pour the egg mixture into the hot skillet once the fat is back to a liquid and reduce heat to low.
4. Add your additional ingredients like pre-cooked sausage and continuously scrape the bottom of the pan so as not to burn, even if using a nonstick pan. This is an easy breakfast food but my kids prefer if I don’t cook it too much. They do not like rubbery eggs!
5. Once cooked to your liking, turn off the heat and serve!
Next time I hope to try this easy egg recipe in breakfast quesadillas cooked in bacon fat or tallow. I imagine it would be a fairly simple recipe given I already have one for freezer-friendly breakfast burritos! I hope you and your family enjoy this trick as much as we do! Let me know in the comments your meal prep hacks for picky eaters!
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