Sun-Dried Tomato and Herb Scrambled Eggs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy scrambled eggs with sun-dried tomatoes and fresh herbs, perfect for a quick breakfast. This american-inspired breakfast ready in about 12 minutes combines eggs, sun-dried tomatoes, fresh basil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 310 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 7 min Serves 2 American cuisine 310 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Whisk 6 large eggs in a bowl with 2 tbsp milk, 1/4 tsp salt, and a pinch of black pepper until fully combined. Heat 1 tbsp butter in a nonstick skillet over medium-low heat until melted and shimmering.
  2. Step 2: Add 1/4 cup chopped oil-packed sun-dried tomatoes to the skillet, cooking for 1 minute until warmed through. Pour in the egg mixture, stirring gently with a silicone spatula.
  3. Step 3: Cook slowly for 5-6 minutes, gently folding the eggs with the spatula as they set, until softly scrambled and still moist. Do not overcook.
  4. Step 4: Stir in 2 tbsp chopped fresh basil and 1 tbsp chopped fresh chives during the last minute of cooking. Remove from heat immediately and serve hot.

Frequently asked questions

How long does Sun-Dried Tomato and Herb Scrambled Eggs take to make?

Total time is about 12 minutes (5 min prep + 7 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Sun-Dried Tomato and Herb Scrambled Eggs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Sun-Dried Tomato and Herb Scrambled Eggs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Dried Tomato and Herb Scrambled Eggs for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sun-Dried Tomato and Herb Scrambled Eggs?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes