Elevate your breakfast game with these Dairy-Free Scrambled Eggs with Hot Sauce, a flavorful and creamy twist on a classic morning staple. Perfect for those seeking a dairy-free option, this recipe combines the fluffiness of whisked large eggs with the subtle creaminess of unsweetened almond milk. Cooked in olive oil for a light and healthy base, these scrambled eggs are seasoned with a touch of salt and black pepper, then finished with a zesty drizzle of hot sauce for a bold kick of flavor. Garnished with fresh chopped chives, this quick 15-minute dish is the ultimate combination of ease, nourishment, and spice. Whether you enjoy it solo or pair it with toasted bread or avocado slices, this is breakfast done right!
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Crack the eggs into a mixing bowl and whisk thoroughly until the yolks and whites are combined and frothy.
Add the unsweetened almond milk, salt, and ground black pepper to the eggs and whisk again to incorporate all ingredients uniformly.
Heat olive oil in a nonstick skillet over medium-low heat.
Once the oil is heated, pour the egg mixture into the skillet.
Allow the eggs to set around the edges for about 1 minute, then use a spatula to gently stir the eggs, pulling them from the edges toward the center.
Continue to cook and stir occasionally until the eggs appear just slightly underdone, which should take about 3-5 minutes.
Remove the skillet from heat and allow the residual heat to finish cooking the eggs.
Drizzle hot sauce over the scrambled eggs and stir lightly to combine.
Serve immediately, garnished with fresh chopped chives.
Serving size | (288.6g) |
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Amount per serving | % Daily Value* |
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Calories | 417.7 |
Total Fat 34.8g | 0% |
Saturated Fat 8.3g | 0% |
Polyunsaturated Fat 1.5g | |
Cholesterol 744mg | 0% |
Sodium 1147.4mg | 0% |
Total Carbohydrate 4.7g | 0% |
Dietary Fiber 0.3g | 0% |
Total Sugars 0.0g | |
Protein 24.5g | 0% |
Vitamin D 182.0IU | 0% |
Calcium 221.8mg | 0% |
Iron 4.5mg | 0% |
Potassium 309.2mg | 0% |
Source of Calories