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Turkey Egg Scramble

This hearty breakfast combines leftover turkey and eggs cooked together in a skillet to create a fluffy, protein-packed scramble. The dish features tender turkey bits and creamy eggs, finished with melted cheese and fresh herbs for a comforting, rustic look. It’s quick to make and perfect for using up holiday leftovers in a satisfying way.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs fresh for fluffiness
  • 1 cup leftover cooked turkey diced or chopped
  • 1/4 cup shredded cheese cheddar or Monterey Jack
  • 1 tablespoon fresh herbs chives or parsley, chopped
  • 1 teaspoon smoked paprika for depth and smoky flavor
  • 1/4 teaspoon black pepper
  • 1 teaspoon oil or butter for cooking
  • optional hot sauce to serve

Equipment

  • Non-stick skillet
  • Spatula
  • Small bowl
  • Whisk

Method
 

  1. Crack the eggs into a small bowl and whisk them vigorously with a fork until fully combined and slightly frothy, about 30 seconds. Set aside.
  2. Preheat your non-stick skillet over medium heat until it feels warm to the touch, about 1 minute. Add a tablespoon of oil or butter and let it melt, swirling to coat the pan evenly.
  3. Add the chopped leftover turkey to the skillet. Cook for about 2 minutes, stirring occasionally, until the edges are slightly crispy and the turkey is warmed through, filling the pan with a savory aroma.
  4. Pour the beaten eggs into the skillet over the turkey. Let it sit undisturbed for about 10 seconds, allowing the eggs to start setting at the edges.
  5. Gently fold the eggs from the edges toward the center with a spatula, creating soft curds. Continue stirring gently and evenly cook for 2-3 minutes until the eggs are mostly set but still creamy, and the turkey is evenly distributed.
  6. Sprinkle the shredded cheese, smoked paprika, black pepper, and fresh herbs evenly over the eggs. Gently fold in the cheese and herbs so they melt and release their aroma, cooking for another 30 seconds.
  7. Check that the eggs are softly set and slightly creamy, with no runny parts. If they are done, remove the skillet from heat to prevent overcooking.
  8. Transfer the scramble to a plate, garnish with additional herbs if desired, and serve immediately. Add a dash of hot sauce or a squeeze of lemon for extra brightness, if you like.

Notes

For a creamier texture, whisk in a splash of milk or cream with the eggs. Feel free to customize with your favorite herbs or add cooked vegetables for variety.