4.7 from 10 votes
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Apr 2, 2024
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Pairing fluffy scrambled eggs with cheese, ham, tomatoes, and pineapple, the unexpected combination in this Hawaiian Scrambled Eggs recipe will be a delight for your tastebuds. Rich and savory, with just a hint of sweetness, it makes a great breakfast or brunch, but we love it as breakfast for dinner. Once you try it, you’ll be a believer!
Table of Contents
- Why You’ll Love This Scrambled Eggs Recipe
- Hawaiian Scrambled Eggs Ingredients and Substitutions
- FAQs
- Storing Leftovers
- What to Serve with Scrambled Eggs
- Get the Recipe
- More Egg Dishes
Why You’ll Love This Scrambled Eggs Recipe
Delicious Details
- Cuisine Inspiration:American
- Primary Cooking Method:Stovetop
- Dietary Info:Gluten-free, Dairy-free option
- Skill Level:Easy
This creation comes from my husband, and it isn’t your basic egg dish. Truthfully, despite my love for Hawaiian Pizza, even I was skeptical when he first told me about his favorite omelet combination – ham, tomatoes, pineapple, and cheddar cheese. But when he first made it for me, I fell in love with it, and I think you will too. Here’s why…
- Incredible flavor. Much like the delicious albeit controversial pineapple on pizza, then sweetness and acidity of the fruit complement and balance the richness of the other ingredients, as well as that salty, smoky flavor of the ham.
- Ready in no time. When you need a quick, easy-to-prepare meal, scrambled eggs are a great option. They are quick to prepare for breakfast or dinner, as well as inexpensive and packed with protein.
- Super versatile. This dish started with a base recipe from Katie Workman’s The Mom 100 Cookbook, and I put my spin on it. That means you, too, can change up the mix-ins to customize your breakfast scramble. I’ll share some ideas below. Plus, it’s naturally gluten free, and your variations can make it dairy free, vegetarian, and even low carb.
Hawaiian Scrambled Eggs Ingredients and Substitutions
Here’s a quick overview of what you’ll need, plus ideas for variations to customize your breakfast scramble. Be sure to scroll to the recipe card at the bottom of the post for the full quantities and detailed instructions.
- Eggs. You’ll need large eggs. Feel free to halve, double, or adjust the recipe to your needs.
- Salt and pepper. Season to taste.
- Diced ham. Feel free to substitute cooked and crumbled bacon or sausage. Make it a true Hawaiian breakfast with Spam. Or you can even use plant-based crumbles or omit it completely for a vegetarian dish.
- Diced pineapple and tomatoes. If you aren’t into this combo, just add any veggies you like in an omelet, such as sauteed mushrooms, onions, or peppers, or leftover cooked broccoli or zucchini. You can even stir in some chopped spinach or kale.
- Butter. I prefer using unsalted, but you can use salted, vegan butter, or even oil.
- Shredded cheddar cheese. Or use your favorite cheese. You can also omit it or use vegan cheese for a dairy-free option.
FAQs
Do you need to use milk in scrambled eggs?
Some people like to make their scrambled eggs recipe with milk or even water, thinking that it will make their scrambled eggs fluffier. But there is no reason for it! Actually, any liquid added to eggs will separate during cooking, which can cause runny scrambled eggs.
How do you get fluffy scrambled eggs?
Here are a few tips for the fluffiest eggs without using milk:
- Use a nonstick skillet. With a good skillet and just a bit of butter, you don’t have any sticking that can reduce fluffiness.
- Watch your flame. You won’t want to use any higher than medium heat.
- Set then stir. Once you add the egg mixture to the pan, let it set for about a minute, then stir them around every 20 seconds or so in order to keep moving the runny parts to the bottom and avoid overcooking any of the eggs.
- Use a spatula or wooden spoon. These are the best tools to scrape that cooked eeg from the bottom of the pan and move it towards the top.
- Add the cheese at the end. You want it to just get melty, not to cook and get hard.
- Don’t overcook. The main mistake for losing the fluffiness is to cook them too long, so keep the eggs moving and watch them carefully.
How do you know when scrambled eggs are done?
One thing I learned from Alton Brown is that eggs that look done in the pan will be overdone on the plate. You see, eggs will retain heat and continue cooking. So while you don’t want runny scrambled eggs (unlike the slightly runny yolk that makes the poached eggs in an Eggs Benedict so mouthwatering), you don’t want them to be set firm. They should still look moist and soft when you remove the pan from the heat.
Storing Leftovers
I love to enjoy this scrambled eggs recipe hot out of the pan, but it is also a great meal prep option because it stores and reheats well. I do not recommend freezing this dish, but you can refrigerate it.
- Refrigerate – Cover your cooked eggs tightly with plastic wrap or store them in an airtight container. Then they can be kept in the fridge for 3 or 4 days.
- Reheat – The easiest way is to heat them up in the microwave for about 2 minutes. But you can also put them back on the stove in a skillet. Keep the heat low and cover until the eggs are heated through thoroughly.
What to Serve with Scrambled Eggs
I’m most likely to toast bread or English Muffins, slice open a grapefruit, and call it a meal. But there are lots of other options to round out this scrambled eggs recipe. Here are some suggestions…
- Make a Hawaiian Breakfast. That means, serve it with white rice and some slices of Air Fryer Spam. Feel free to add a scoop of pineapple coleslaw.
- Turn it Into a Sandwich. If you need to make your Hawaiian eggs portable, spoon them onto a plain bagel or even into gluten free tortillas.
- Add it to a Brunch Spread. Cook up a big skillet scramble and set it out on a buffet with savory sides like bacon and Dill Potatoes, along with something sweet such as Gluten Free Honey Buns and yogurt with Chocolate Granola.
4.7 from 10 votes
Hawaiian Scrambled Eggs
Pairing fluffy scrambled eggs with cheese, ham, tomatoes, and pineapple, the unexpected combination in this Hawaiian Scrambled Eggs recipe will be a delight for your tastebuds. Rich and savory, with just a hint of sweetness, it makes a great breakfast or brunch, but we love it as breakfast for dinner. Once you try it, you'll be a believer!
Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Ingredients
- 6 large eggs
- Salt and black pepper
- 3/4 cup diced ham, about 4 oz.
- 1/2 cup diced pineapple
- 1/2 cup diced tomatoes
- 2 teaspoons unsalted butter
- 1/2 cup shredded cheddar cheese
Instructions
Crack the eggs into a bowl, season to taste with salt and pepper, and blend well with a fork or a whisk. Mix in the ham, pineapple, and tomatoes.
Melt the butter in a medium nonstick skillet over medium heat.
Pour in the egg mixture and allow to cook until the bottom starts to set slightly, about 1 minute.
Using a spatula or wooden spoon, keep scraping the bottom of the skillet, pausing for 20 seconds or so after every few pushes to let the eggs set again. Break apart any large pieces and keep moving the eggs around so that the runny parts hit the skillet.
Just before the eggs are done to your liking, sprinkle the cheese over the top, and cover with a lid until the cheese melts, and the eggs finish cooking.
Remove from the heat, scoop onto plates, and season with more salt and pepper, if desired.
Nutrition Facts
Hawaiian Scrambled Eggs
Amount Per Serving (1 serving)
Calories 239Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 277mg92%
Sodium 464mg19%
Potassium 249mg7%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 11g12%
Protein 16g32%
Vitamin A 630IU13%
Vitamin C 9.4mg11%
Calcium 159mg16%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Adapted from Scrambled Eggs, Many Ways from Katie Workman’s The Mom 100 Cookbook (pp. 5-7)
Course: Breakfast
Cuisine: American
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Categories:
- Breakfast Ideas
- Dinner
- Egg Dishes
- Gluten Free
- Mains
- Quick
- Recipes
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