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
Red Onions, diced
Green Onions, chopped
What To Do
Turn on your stove and add olive oil to the pan
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.
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
Mix the contents of the bowl, breaking yolks, and combining milk
Next, pour in the egg-milk mixture into the pan, let sit for a minute
Add cheese, bacon bits, and pepper (and salt if that is what you like, I do not like salt in my eggs)
Scramble eggs until ~perfection~
Enjoy like you’re in Morsani at 8 in the morning