Scrambled Eggs 3 Ways
Eggs make the quintessential breakfast. Warm and comforting, yet light and energizing. They’re like a fluffy, delicious morning pep talk.
The one thing that’s not so cool about scrambled eggs is that they can be a real chore to clean from your pan. Well say sayonara to scrubbing, and crack those eggs into a stasher instead! You’ll have a fluffy, flavorful scramble and no pan to battle. Just toss your stasher straight into the dishwasher!
Below, you’ll find three scrumptious recipes for stasher scrambled eggs. Enjoy!
Stasher Makes Scrambled Eggs
Mediterranean Scramble
- 4 large eggs
- ½ cup fresh spinach
- ¼ cup cheddar cheese, shredded
- ¼ cup red onion, diced
- ¼ cup sun-dried tomatoes
- 1 tbsp cilantro finely chopped
- 1 tbsp green onion
- Salt and pepper to taste
Southwest Tofu Scramble
(Inspired by Minimalist Baker)
- 6 ounces extra firm tofu, drained
- ¼ red onion, thinly sliced and steamed
- ½ red pepper, thinly sliced and steamed
- 2 cups kale, loosely chopped and steamed
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp cumin powder
- ¼ tsp chili powder
Dill and Salmon Scramble
(Inspired by Fit Foodie Finds)
- 4 large eggs
- 1 tablespoon fresh dill, minced
- 1 teaspoon minced garlic
- ¾ cup leftover salmon, shredded
- 1/8 teaspoon sea salt
- pepper, to taste
Instructions:
- Load up your stasher with ingredients
- Squish and shake until eggs and other goods combine
- Remove excess air and seal the bag tightly
- Drop stasher into gently boiling water for 12-15 minutes
- Remove from water and let cool for 1 minute
- Squish and shake to break up the scramble
- Empty bag onto a plate and garnish
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