Canned Ingredients That Will Completely Change How You Make Scrambled Eggs

With their ease of preparation and incredible versatility, it's easy to see why scrambled eggs are such a beloved breakfast favorite. They're a good source of high-quality protein; they can be whipped up in minutes, and — thanks to their creamy, savory flavor and soft, slightly fluffy texture — they're one breakfast option that appeals to almost everyone's taste buds. Yes, scrambled eggs truly are one of the best things you can pile on your plate, first thing in the morning or any time of day or night.

While scrambled eggs with a bit of salt and pepper are perfectly fine on their own, perhaps the absolute biggest selling point about this classic dish is that it's also incredibly adaptable. There are many different ways to make your scrambled eggs even more delicious, boosting their earthiness, adding unexpected spices, or even bringing in some unexpected tang. 

One of the most useful hacks to completely change how you make scrambled eggs (for the better) is pairing them with different canned goods from your pantry. From canned veggies to meats, you've likely got dozens of ingredients on hand that you can use to instantly make your scrambled eggs tastier — and more fulfilling — than ever before. Here are some of our favorite ideas to help you get started.

Scrambled eggs and mushrooms are one of the best combos around, packed with savory umami flavor and incredible, chewy textures. The good news is that you don't need fresh mushrooms in your fridge to enjoy this incredible dish. You can create it with any can of mushrooms you already have in your cupboards.  

To work canned mushrooms into your scrambled eggs, first drain and rinse the mushrooms and then pat them dry to remove excess moisture. Next, heat a pan, add a bit of oil or butter, and sauté those canned mushrooms until golden brown. Once the mushrooms are ready, add additional butter or cooking oil to your skillet if needed, and then pour in your whisked raw egg mixture. Stirring regularly, allow the edges of the eggs to set. As the edges firm up, gently lift them, letting the uncooked egg flow underneath. Keep stirring and letting your eggs form soft curds until fully set and scrambled to perfection.

You can use canned mushrooms that are whole, sliced, or in pieces to make this dish — all work wonderfully, so let your taste buds guide your decision. To round it out, toss in fresh herbs like parsley or chives and 1 or 2 tablespoons of grated cheese. You can also add even more mushroom flavor to your dish by reserving a bit of canned mushroom liquid and whisking it into your egg mixture before pouring it into the skillet to scramble.

Like mushrooms, tomatoes are another garden essential that perfectly complements scrambled eggs' rich, savory flavor. Tomatoes give eggs a slightly sweet, acidic tang. They add a juicy, succulent texture to eggs, ensuring they are nice and moist when they hit your plate. With their brilliant red color, tomatoes also provide a stunning visual counterpoint to the yellow of eggs, making your meal more visually enticing — important if you're cooking for someone you want to impress.

Canned tomatoes that are diced or crushed work equally well in any skillet of scrambled eggs. Drain the eggs and then sauté them over medium heat with a bit of oil until they have released some of their extra juice and begun to dry out slightly. Then, pour your creamy egg mixture over the warmed tomatoes and scramble your eggs.

Stir your eggs continuously until they are cooked to just the right consistency and have absorbed all that delightful tomato flavor. Pair your finished plate of food with cooked leafy greens like spinach, a crisp slice of avocado toast, or opt for hash browns coated with a drizzle of hot sauce to round out your Mediterranean-inspired meal.

For more of a U.K. or Irish-inspired "brekkie," try making a hearty bowl of scrambled eggs combined with a can of potatoes. In addition to being uber affordable and shelf stable for an incredibly long period, canned potatoes are a marvelous time saver. They're pre-cooked and ready to go, meaning no peeling, dicing, or boiling required.

To get started making this filling meal, first, drain your potatoes. Depending on their size, you can either use them as is or dice them into smaller chunks. Sauté those potato pieces in a hot pan over medium heat until golden and slightly crispy. As the potatoes cook, whisk together your eggs and dairy — aim for two to three large eggs per person being served, plus 1 to 2 tablespoons of dairy per egg. Make sure to include plenty of salt and pepper. Once your ingredients are combined, pour the raw egg mixture over your golden brown potatoes and let it all cook, stirring and scrambling to perfection.

Complete your meal by tossing some diced bell peppers, slices of onion, and chopped, cooked ham into your scrambled egg "hash" as it cooks. For even more decadent, herbaceous flavor, you can also add 1 or more teaspoons of paprika, cayenne pepper, thyme, cumin, or basil to your eggs as they cook and thicken. 

Eggs and corn isn't a combo that screams "obvious," but it is one that's worth trying, especially if you enjoy Latin American-style dishes like elotes (or Mexican street corn). With a flavor profile that combines sweetness from the corn; a rich, velvety layer of mayo or Mexican crema; tangy lime and cilantro; plus a spicy dusting of chili powder, elotes are the epitome of fresh, summer fare — and they can be great inspiration for a similar tasting plate of scrambled eggs and corn.

To get started on this picture-perfect dish, drain your canned corn and either set it aside or sauté it in your warm skillet until slightly caramelized and golden. Then, whisk and scramble your eggs. You can either pour your egg mixture over the warmed corn or, if you chose to not pre-cook your corn, add it to your eggs during the last few minutes of cooking. 

You could leave the dish as is at this point, or — drawing on the flavor of those mouth-watering elotes — add 1 tablespoon of mayonnaise or Mexican cream, 1 tablespoon crumbled cotija (or feta) cheese, 1 tablespoon chopped fresh cilantro, 1 tablespoon lime juice, and chili powder to taste to the eggs and mix well.

Experiment with different types of corn whenever you make this dish. You can use whole kernel, creamed, fire-roasted, Mexican-style, and even white corn. Each works beautifully and brings a unique and distinct flavor profile to your corn and egg pairing. 

Canned plain or pickled jalapeños are another classic staple of Southwest cooking, and they're also one more ingredient that will completely change how you make scrambled eggs going forward. You may have experimented by adding 2 tablespoons of salsa or a hefty dose of hot sauce to eggs while they were cooking. But canned jalapeños are a much better option to bring heat to scrambled eggs for a number of reasons. They add a more distinct and tangy, spicy kick to eggs as they cook, and these tiny peppers also pack a much more controlled and consistent level of heat.

As with many of the veggies we've already profiled, canned jalapeños should be drained and chopped finely before they are worked into your scrambled eggs. You can either sauté them in a bit of butter before scrambling your eggs or simply add them to your egg mixture as it thickens and cooks through. (You can save some of that canned jalapeño liquid and whisk it with your raw eggs and dairy for even more intense and fiery heat.) 

Remember that jalapeño flavor burns hotter than many other spicy flavors. Consider pairing your eggs with something creamy, like a side of yogurt or some mild cheese, especially if you're cooking for people who are more sensitive to spicy flavors.

Artichokes don't often get the respect they deserve as a member of the produce family. Why? Maybe it's because they possess a complex and unique flavor that's mild yet earthy; sweet with a hint of nuttiness. They're also tender and meaty, with a slight citrus undertone. Whatever the case, don't let that deter you. They've got all the essential traits to make them yet another excellent option to work into any skillet of scrambled eggs. Plus, people think of the veggie as being "fancy" — even when it comes from a can — so they're also a perfect way to add gourmet flair to what might be an otherwise simple and easy-to-prepare meal.

Artichoke hearts should be drained, chopped into bite-sized pieces, and then sautéed in butter or olive oil before folded into any serving of scrambled eggs. To bring out their flavor even further, add a splash of lemon juice or some lemon zest to your eggs as they cook. You can also add complementary flavors like thyme, tarragon, or basil, or even a handful of diced sun-dried tomatoes, olives, or a touch of feta cheese. 

For a filling scrambled egg dish you can serve as a weeknight meal, pair your artichokes and scrambled eggs with shrimp, freshly sliced tomato, and a loaf of thick, crusty bread. Yum!

Whether you use a dash of milk, heavy cream, or half-and-half, dairy is an essential ingredient in any plate of scrambled eggs. That "white stuff" adds moisture and creaminess to your eggs as they cook. It helps to make them fluffier and gives them a lighter texture. Dairy also balances out the saltiness in eggs, reduces the risk of overcooking, and makes eggs more indulgent and enjoyable.

So, if you like the comfort and flavor dairy brings to scrambled eggs, why not heighten those elements even more by swapping fresh dairy for 1 or 2 tablespoons of canned, evaporated milk? A traditional ingredient in desserts and baked goods, evaporated milk is essentially milk that has been concentrated and thickened over high heat. While the milk's excess moisture evaporates away, solid particulates in the milk also caramelize slightly, making the liquid that remains richer and sweeter as well.

Evaporated milk can be substituted for regular milk or other forms of dairy in a one-to-one ratio. That means you'll need 1 to 2 tablespoons for every two to three eggs you scramble. Garnish your extra velvety and rich evaporated milk scrambled eggs with fresh herbs, cheese, or a drizzle of honey to make their sweetness even more pronounced.

While scrambled eggs will never be a plant-based dish, you may be looking for a lactose-free or dairy-free option to use in your scrambled eggs. Or maybe you have a thing for tropical flavors. Whatever the case, coconut milk is a marvelous substitution for milk from a cow. Use it in a one-to-one ratio in place of the milk in your scrambled eggs, whisking it with the raw eggs before pouring them into your skillet. Then, scramble your eggs as you usually would. 

Stick with medium to medium-low heat and stir your eggs consistently to prevent the coconut milk from curdling. Use full-fat coconut milk for a creamier plate of scrambled eggs; light coconut milk is your go-to option if you prefer a somewhat lighter and less rich meal.

In addition to coconut milk, most other milk substitutes, including almond milk, soy milk, oat milk, rice milk, hemp milk, and flax milk, can all be used to make scrambled eggs. Each has a slightly different level of thickness and saltiness, so experiment with each to find the ideal ratio to your specific tastes, starting with 1 to 2 tablespoons per two to three eggs and adjusting from there.

We're willing to bet Popeye never got around to trying his cherished canned spinach with eggs — he was too busy fighting off the bad guys! Don't make the same blunder — canned spinach is an incredible component to add to scrambled egg recipes of all types.

Canned spinach has a significantly longer shelf life than fresh spinach, making it a much more convenient option. It's affordable, widely available, and it requires considerably less cooking time. What's not to like?

To work these potent greens into your scrambled eggs, first pop open the can and drain off the excess liquid. Then, add as little or as much of the spinach as you'd like — it truly is a matter of personal preference — to your skillet and sauté with a bit of oil until heated through. If you notice any clumps of leaves, use a fork to break them up. When the spinach is ready, pour your whisked egg mixture over the top of those leaves, season with salt and pepper, and cook until the eggs are set but moist.

Spinach scrambled eggs taste incredible on their own or garnished with fresh, diced parsley, chives, or dill. You can also add 1 or 2 tablespoons of crumbled feta or goat cheese or some freshly grated Parmesan. And to bring the whole meal together, add a small squeeze of fresh lemon juice to your plate of eggs just before serving.

From bacon to sausage to ham, pork tends to have a monopoly on breakfast protein options. Once in a while, we might mix things up with steak and eggs or even chicken and waffles. But seafood and "breakfast" are a pairing that is definitely underutilized and not traditionally associated with the first meal of the day. Perhaps that's because seafood dishes are often perceived by many as being more complex to prepare, steering people toward other simpler breakfast options, especially on busy mornings.

For all those reasons and so many more, that's why we love the combo of canned crab meat and scrambled eggs. It's delicious. It's unexpected. And it's easy to make, even when you're short on time. Open your can, drain away any excess liquid, and then pour that crab meat into a hot skillet. Sauté the meat for a couple of minutes, stirring regularly, until it is warm. Then, pour your scrambled egg mixture over the top and continue cooking until your eggs are done.

Crab meat has a mild, delicate flavor, so don't overpower your eggs with too many other additions, or you risk losing the wonderful taste. Salt and pepper, plus garnish with fresh herbs (chopped chives or parsley come to mind) is all you need. Combine your eggs with a hearty piece of toast — or to make your meal more filling, spread your scrambled eggs and crab meat over a bit of plain white rice.

Tuna is an extraordinary canned seafood option that will completely change how you make scrambled eggs. For starters, it's exceptionally good for you. Tuna is a fantastic source of high-quality protein, making it an ideal way to start your day. Tuna is also filled with heart-healthy omega-3 fatty acids. And perhaps best of all, it has a fantastic savory and umami flavor that oozes richness and depth, making meals even as simple as scrambled eggs that much more rewarding.

To add tuna to your scrambled eggs, open the can and drain away that excess liquid. Warm the meat in a skillet, breaking up lumps if necessary. Then, pour your raw egg mixture on top of the now-warm meat, and finish cooking and scrambling those eggs as normal. Your finished egg mixture should be soft, creamy, and slightly runny, yet set when you remove it from the stovetop. Residual heat will help the eggs finish setting and reach that perfect level of doneness just before serving.

Add some shredded cheddar, feta, or goat cheese to the tuna scrambled eggs to fill out your meal. Sautéed vegetables like bell peppers, onions, mushrooms, or spinach; fresh slices of tomato or avocado; spices like paprika, cayenne pepper, or smoked paprika; or a spoonful of salsa are also good options for add-ons or mix-ins.

There's a lot to learn when it comes to the fine art of mastering olives. But whether you prefer the salty bite of black olives, the bitterness of Kalamata olives, or the mild, slightly nutty taste of green olives, the one thing we can confidently assure you of is that if you like olives, you will love them worked into your next plate of scrambled eggs.

From pasta to pizza to eggs, olives provide a rich, briny flavor and a firm, delightful chew to any food they're included in. To work olives into your eggs, open the can (or bottle) of your favorite variety and take out as many as you'd like to use. You can either slice those olives or chop them into smaller pieces. When this is done, prepare your scrambled eggs like you normally would. Finally, in the last few minutes of cooking — before the eggs are fully set — toss those beautiful olive segments into the skillet. You want them in long enough to get warm and for some of their juices to flavor your eggs as they finish cooking — but no longer.

For a fun twist on this mouthwatering meal, consider using a variety of stuffed olives in your eggs, such as blue cheese stuffed olives, garlic-stuffed olives, or even pimento-stuffed olives. Super easy and oh-so tasty!