Deliciously light and fluffy, these Dairy-Free Scrambled Eggs are a great way to kick off the day. Made with jalapenos for an added kick you can enjoy them by themselves or with a side of avocado toast post-workout.
A Quick Look At The Recipe
- ⏲️Ready In: 20 Minutes
- 👪Serves: 1
- 🍽 Calories and Protein: 350 kcals and 17 grams of protein
- 📋Main Ingredients: Eggs, tallow or oil, jalapeño, and seasonings.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, paleo, whole30, high protein.
- ⭐ Why You'll Love It: Fluffy, savory, and cooked to perfection in a cast iron skillet, these scrambled eggs make an easy, flavorful breakfast any day of the week.
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The best kind of fuel, I eat eggs almost every day as they’re such an easy way to amp up protein (learn more about high protein diet benefits). And despite popular belief, you don’t actually need dairy to make them- as evidenced by this ground beef and eggs recipe or these mini omelets! In fact, check out these high-protein egg recipes, none of which contain dairy!
To make the best dairy-free scrambled eggs, I usually use a splash of homemade creamy hemp milk, but honestly, most days I don’t add anything at all. A lot of people turn to water, but I find it waters the eggs down and takes away that soft, fluffy texture you want from dairy-free eggs. Cooked in a cast-iron pan, they come out perfect every time—just like this high-protein egg scramble that’s always in my breakfast rotation.
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💭Why You'll Love This Recipe
Easy to make: With only a handful of ingredients you already have on hand, these dairy-free scrambled eggs come together in about 15 minutes.
Versatile: Scrambled eggs are wicked because you can make them into anything you need them to be. Add extra seasonings, cheese, or flavors to create what you’re craving that day.
Protein packed: Three eggs give a nice bump in protein to kick off the day and actually keep you full. Learn more about how to increase your protein and still love food.
Ingredients and Substitutions
All you need for this breakfast recipe to come together are some eggs, dairy-free milk, and salt.
- Seasonings: The garlic powder and jalapeno are totally optional but they do add a great flavor.
- Tallow: When cooking in cast iron, you need to make sure you coat the pan. Most people would use butter or oil, but I prefer homemade tallow. Not only does it function like butter, but it adds a great dose of healthy fats to the mi,x too. Though oil will work, tallow is a healthier option.
See the recipe card for full information on ingredients and quantities.
Flavor Variations and Serving
This dairy-free scrambled eggs recipe is versatile. You can add in vegetables, your favorite dairy-free cheese, or more jalapenos, depending on what you want that day. They're tasty wrapped in egg white wraps, too, as freezer meal prep.
I love adding chopped mushrooms or asparagus and topping them with something like serrano salsa. Serve the eggs with any of the following to finish the dish:
- Avocado toast is a house favorite
- Kimchi (spicy or regular)
- Chopped herbs
- Protein French toast casserole if setting up a family brunch
If you enjoy sauces and dressings, you can top it with something like skhug, a Middle Eastern spicy sauce made from garlic and spices.
How To Make Dairy-Free Scrambled Eggs
Step 1: Scramble the eggs with the seasonings and jalapenos.
Step 2: Preheat your cast iron pan with the tallow until melted then add in egg mixture.
Step 3: Cook the eggs for 12-15 minutes while scrambling them occasionally.
Step 4: Enjoy!
Expert Tips
When cooking in a cast-iron pan you always need more oil than you think. That’s why there are 1.5 tablespoons in the recipe. If you don’t oil your pan, the eggs will stick.
The same thing will happen if you keep the heat too high. You want it at just over medium so that the eggs don’t burn into the cast iron.
When the tallow melts, tilt the pan so that every nook and cranny is coated.
To make the best dairy-free scrambled eggs, stir/flip the scrambled eggs frequently so that they remain fluffy and don’t stick to the bottom, but don’t break apart every single piece.
The eggs take 10-15 minutes to cook but much of this depends on how “done” you like your eggs. To keep them fluffy, don’t overcook. If you need something faster, these air fryer eggs will work in a pinch or as easy meal prep!
Struggling with getting in FUEL for breakfast? Check out the Rise and Chill Breakfast E-Book. It brings you 26 high-protein, meal prep breakfasts + a 5-day quick start guide that helps take the chaos out of busy mornings.
Dairy-Free Scrambled Eggs FAQs
Some people use water, but I find that it doesn’t help with the fluffiness. You can use any dairy-free milk like almond milk or oat milk, or omit the milk altogether.
Any dairy-free milk can work in scrambled eggs. I rotate between homemade hemp milk, almond milk, and cashew milk. Learn more about dairy-free diet tips for beginners and how to choose the best milk for you.
Yes, you can make scrambled eggs with almond milk or any other non-dairy milk you have on hand.
Scrambled eggs are best eaten fresh. However, you can store them in an airtight container in the fridge for up to 3 days. Reheat them in the microwave until warmed through when you're ready for them.
More Dairy-Free Breakfast Recipes
If you tried this Dairy-free scrambled eggs Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Dairy-Free Scrambled Eggs
Video
Equipment
Ingredients
- 1.5 tablespoons Tallow
- 3 Eggs
- 1 teaspoon Jalapeno
- ¼ teaspoon Salt
- ¼ teaspoon Garlic powder
- 1 Tablespoon Dairy-free milk
Instructions
- Scramble the eggs with the seasonings and jalapenos.
- Preheat your cast iron pan over just over medium heat with the tallow until melted.
- Add in the egg mixture.
- Cook the eggs for 12-15 minutes while scrambling them occasionally.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
I make these about 5 times per week because they're so easy!