Dairy-Free Scrambled Eggs

Light, fluffy and made in just 15 minutes! These dairy-free scrambled eggs are made in a cast iron skillet for flavor and mixed with chopped jalapenos for a delicious flavor. An easy breakfast recipe anyday of the week!

Course Breakfast

Cuisine American

Keyword dairy-free breakfast, eggs

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 350kcal

Author Shelby Stover

Equipment

1 Cast Iron Skillet

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.

Video

Notes

When cooking in a cast-iron pan you always need more oil than you think. That’s why there’s 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.

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.

Nutrition