So, let me preface this with EVERYONE NEEDS TO TRY THESE EGGS! I have never liked eggs in my life, until I tried these. When I moved into my dorm at UT, there was a breakfast place in my building that everyone said had the most amazing egg bowls. And, since I was a cheerleader, I had morning workouts, and it was the only place open on the side of campus I live on. I decided one day to take the courageous step to try it with my roommate (dramatic, I know, but I mean I have never liked eggs). Oh. My. Goodness. My life had been changed. Unfortunately, coronavirus took over the world so I had to move home…what was I going to do without egg bowls in the morning? Then I figured I should just make them at home. Here’s my recipe (more like the University of Tampa’s recipe) for the best eggs. Quick disclaimer: all of these ingredients are optional to fit dietary restrictions and likes.
What You Need
Eggs (2-3)
Milk
Olive Oil
Red Onions, diced
Green Onions, chopped
Garlic
Spinach
Bacon Bits
Cheddar Cheese
Salt
Pepper
What To Do
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Turn on your stove and add olive oil to the pan
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Add in the red onions, green onions, spinach, and garlic. Add these all to taste. I prefer lots of onion of both kinds, a couple leaves of spinach, and about a teaspoon of garlic.
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Then, while sauteing, crack your eggs in a separate bowl, I usually eat two, and add about 2 fluid ounces of milk in that bowl
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Mix the contents of the bowl, breaking yolks, and combining milk
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Next, pour in the egg-milk mixture into the pan, let sit for a minute
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Add cheese, bacon bits, and pepper (and salt if that is what you like, I do not like salt in my eggs)
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Scramble eggs until ~perfection~
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Enjoy like you’re in Morsani at 8 in the morning