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Scrambled Eggs Recipe without Milk Recipe

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This scrambled eggs recipe without milk is a hearty fresh way to start your day! Light, fluffy, and high in protein, these delicious eggs will help you to rise & shine.

If you’re looking for the best milk-free scrambled eggs, I’ve outlined a few options below. There are many alternatives to milk in scrambled eggs, a few of these you likely have on hand already.  Enjoy on no-knead toast, easy cornbread waffles, or a thick slice of sourdough garlic bread.

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Growing up, my dad always made the best scrambled eggs – and he taught me the best method to use.. It was a Sunday morning ritual in our house – he usually made ‘bacon scrambled’ where he’d fry up little bits of bacon first, then fold in deliciously fluffy eggs for the perfect breakfast on toast.

While I learned to make really good eggs from my dad, I prefer using milk alternatives. Using the right technique, you can add any dairy alternative to your eggs for a great flavor and fluffy texture. These perfect eggs one of my favorite breakfast foods, and are great for weekend brunch or entertaining breakfast guests.

These Scrambled Eggs without Milk Are:

  • Bright
  • Delicate
  • Slightly Spicy
  • Warming
  • Hearty
  • Packed with flavor
  • Vegetarian, high protein, and can be dairy free or keto!
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Easy Egg Brunch Recipes for the WIN!

These no milk fluffy scrambled eggs are great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!).  They are the best eggs for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal. These eggs without milk are also great for having company over for a holiday brunch as well. Ready in under 30 minutes, these eggs are simple to get on the table, and they will go fast!  

This easy method for cooking eggs is one of my go-to brunches. You can see all my breakfast and brunch recipes, and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!

What’s In These Milk Free Scrambled Eggs?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Eggs – use good quality eggs for this recipe. I like using organic eggs which I can get locally, or any free range option.
  • Butter or Olive Oil – or coconut oil for an alternative.
  • Eggs
  • Red Pepper Flakes (optional for a little heat!)
  • Salt and Pepper to taste
  • Milk Alternatives – I’ve used a few different dairy and non-dairy milk options for perfect scrambled eggs!
    • Almond Milk – plain and unsweetened!  A great dairy-free choice. The higher the fat content, the creamier the milk will be.
    • Soy Milk – or oat milk, both plain and unsweetened.
    • Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk.
    • Soy Milk
    • Ricotta Cheese – this creamy and irresistible ricotta cheese is a fantastic addition to scrambled eggs! 
    • Unsweetened oat milk
    • Sour Cream in Scrambled Eggs – gives them a totally silky and creamy texture.
    • Greek Yogurt – make sure it’s plain and unsweetened!
    • Water – yep, plain old water (just a teaspoon per eggs) also does the trick!

Adding Vegetables To Your Eggs

I like adding green onions to my eggs, which give them a great flavor. You can use roasted bell pepper, top with fresh herbs, or fold in some baby spinach or tomatoes to the whisked eggs. 

Add any vegetables you have on hand – your personal preference. You can add eggs to breakfast tacos, serve with toast, a homemade breakfast burrito, or English muffins!

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How Do I Make These Scrambled Eggs without Milk?

It’s simple!  Choose one of the alternatives listed, and enjoy!  This recipe uses 6 eggs as the base, so if you use more or less eggs, make sure to scale the ingredients up or down to match.

  1. In a large frying pan or non-stick pan, heat the butter over low heat until the bottom of the pan is coated and butter has melted
  2. In a bowl, add the eggs, milk alternative, salt, and pepper. Whisk eggs until all ingredients are well incorporated.
  3. Pour the beaten eggs into the pan, cooking over very low heat.  Low and slow is the rule for creamy eggs, it helps to cook the eggs evenly.
  4. Every few minutes scrape the cooked egg mixture off the bottom of the pan with a silicone spatula and fold into the pan. Repeat cooking for about 10 minutes until eggs are firm and cooked, no longer runny.
  5. Plate eggs over toast of choice, and add toppings: I used fresh chopped scallions, crushed red pepper flakes, and sesame seeds – but use your favorite fresh vegetables or herbs.  Enjoy!
  6. Store leftovers in an airtight container for up to 2 days.
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More Easy Breakfast Recipes With Eggs!

Eggs Baked in Hash Browns Recipe

Crepes Without Milk or Butter Recipe

Kale Scrambled Eggs

Salsa Verde with Avocado Toast Recipe

Black Bean Shakshuka Recipe

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If you tried this recipe or any other recipe on my site, please leave a star rating and let me know how it went in the comments below. I love hearing from you!

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Scrambled Eggs without Milk

These scrambled eggs without milk are a hearty fresh way to start your day! Packed with protein and  your favorite spices, these easy eggs will help you to rise & shine. If you’re looking for the lightest, fluffiest dairy free scrambled eggs – read on, friends!  There are many alternatives to milk in scrambled eggs, a few of these you likely have on hand already.  Enjoy on no-knead toast, easy cornbread waffles, or a thick slice of sourdough garlic bread.
5 from 4 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 140 kcal

Ingredients
  

  • 1 tablespoon butter
  • 6 eggs
  • 1/2 cup milk alternative: sour cream, Greek yogurt, almond milk, ricotta Only use 1/4 cup if using water
  • Crushed Red Pepper Flakes
  • 2 scallions to top
  • Sea Salt and Black Pepper I used 1/4 teaspoon of each
  • toast for serving

Instructions
 

  • In a large pan, heat the butter over low heat until the bottom of the pan is coated and butter has melted
  • In a bowl, add the eggs, milk alternative, salt, and pepper. Beat together until all ingredients are well incorporated.
  • Pour the eggs into the pan, cooking over very low heat.  LOW AND SLOW is the rule for scrambled eggs in our house, it helps to cook the eggs evenly.
  • Every few minutes scrape the cooked eggs off the bottom of the pan with a spatula and fold into the pan. Repeat cooking for about 10 minutes until eggs are firm and cooked, no longer runny.
  • Plate eggs over toast of choice, and add toppings: I used fresh chopped scallions, crushed red pepper flakes, and sesame seeds – but use your favorite fresh vegetables or herbs.  Enjoy!

Nutrition

Calories: 140kcalCarbohydrates: 4gProtein: 10gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 252mgSodium: 125mgPotassium: 193mgFiber: 1gSugar: 4gVitamin A: 521IUVitamin C: 1mgCalcium: 115mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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