The 10-Minute Egg Scramble

If you’re like me, you’re rushing out the door at least 5 out of the 7 days mornings a week. If you’re also like me, you get hangry when you skip breakfast and want to set the copy machine on fire by 10am. I’ve learned it’s better for myself (and everyone I have to interact with before lunch) if I just take 10 minutes to eat breakfast.

Now I love nothing more for breakfast than a good veggie omelet. But I don’t always have fresh vegetables on hand, and when I do, I may not have time to chop them up. Those are the days I am thankful that salsa was invented. For those hectic mornings, I’d like to introduce you to the super simple, fool-proof egg scramble.  This recipe is high on protein, low on carbs and keeps me full and energized until lunch.


  • 2-3 eggs (depending how hungry you are)

  • ¼ cup shredded cheddar cheese

  • 1 heaping table spoon of salsa

  • Splash of whole milk (optional)


  1. In a small bowl, mix eggs together with a fork. For fluffier eggs, you can add in a splash of whole milk

  2. Heat a small non-stick skillet on medium heat (spray with non-stick spray if needed)

  3. Pour the eggs into the skillet and stir with a spatula as the cook

  4. When eggs begin to harden, sprinkle cheese and work into the eggs with the spatula.

  5. Then take your heaping tablespoon of salsa and mix in.

  6. Remove from heat, serve and enjoy!

Matthew Daniel