Perfect Dairy-Free Scrambled Eggs

Dairy-free scrambled eggs
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Ratings (58)
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
125 Calories
9g Fat
2g Carbs
8g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 125
% Daily Value*
Total Fat 9g 12%
Saturated Fat 3g 13%
Cholesterol 226mg 75%
Sodium 284mg 12%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 8g
Calcium 51mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Scrambled eggs are cheap and easy to make, and although most traditional recipes for scrambled eggs call for butter, milk, and cheese, this one is every bit as delicious without the dairy. Eggs are a staple in many peoples' breakfasts, but just as familiar as eggs are on a plate at the breakfast table, most people can admit they like their eggs a certain way. Without hesitation when you think of fluffy perfect eggs, there is some kind of dairy product used to make them that way. Not so with this recipe that uses dairy-free ingredients to make the most of what eggs have to offer.

With this recipe, you'll find the key to the fluffiness of your eggs is the whisk and the correct heat setting on the burner. If these are off, you'll end up with eggs that are too hard or too runny. Feel free to add sauteed vegetables, fresh herbs, and dairy-free cheese to dress up your dish! For extra rich scrambled eggs, whisk in 2 to 3 tablespoons of dairy-free sour cream to the egg mixture to thicken it.

Additional serving ideas include adding the eggs to a cast iron pot of breakfast potatoes with a bell pepper and onion mix for a great skillet breakfast meal. You can also add the fluffier-than-ever eggs to a tortilla for a homemade breakfast burrito with salsa or avocado on the side. Last, a breakfast quesadilla would come out fine with a little dairy-free vegan cheese and egg on a perfectly halved tortilla shell.


Steps to Make It

  1. Gather the ingredients.

  2. In a medium-sized mixing bowl, whisk the eggs until pale yellow in color and well beaten.

  3. Add the dairy-free soy milk (or almond milk, if using) and the salt, and beat until well combined.

  4. Heat the dairy-free margarine in an egg pan or frying pan over medium-high heat, swirling the pan to evenly coat the bottom of the pan.

  5. Add the eggs and cook, stirring and scrambling until the eggs are set. Add salt and pepper to taste and serve.

  6. Enjoy!


  • This recipe is suitable for dairy-free and lactose-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).