
My Cajun scrambled eggs are perfectly seasoned, light and fluffy bites of start-your-day deliciousness, y’all!! Six eggs cracked into a bowl with just a handful of carefully selected spices, a touch of sour cream, and a sprinkling of melty cheese that injects each bite with an ultra-creamy finish. Yep and yay…

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It’s a Jazzed Up New Orleans Style Breakfast Food…
Cajun scrambled eggs are whisked with traditional South Louisiana spices before being cooked in a cast iron skillet. It only takes a couple of minutes to prepare this quick and easy breakfast dish. But, the flavors are so big and satisfying that you feel like you’re eating a special, restaurant-quality treat.
In my version, each melt-in-your-mouth bite is enhanced with just a few more touches, making this a brunch-worthy dish that’s just as elevated in taste as in texture. Indeed.

Ingredient Cajun Scrambled Eggs Essentials & Substitutions

- I used large store-bought eggs for this recipe. You can use farm-fresh eggs if desired. You can also use medium-sized eggs, just add another one to the mixture to balance out the rest of the ingredients.
- Combining butter and olive oil creates a delectable sauce that makes these Cajun scrambled eggs stand out. So, it’s a good idea to use both of them if you have them. That said, the dish will still turn out tasty if you only have one or the other.
- Sour cream adds moisture and richness to the prepared eggs. If you don’t have it on hand, then substitute a splash of milk in its place.
- The dried Cajun spices inject the distinctive New Orleans flavors deep into each bite of these eggs. They’re easy to come by, and I almost always use Great Value spices with great success.
- I add pepper Jack cheese to make these Cajun scrambled eggs creamy and comforting. I believe that this type of cheese enhances the taste of the Louisiana spices the best. However, you can substitute any cheese you have on hand, including cheddar or Colby Jack.
- The sliced green onions add beautiful color and subtle earthy flavor to the dish. You can add them at the end of the cooking time or sprinkle them on top as a garnish. The choice is yours, however, I prefer to use them as a garnish.
- A splash or two of Louisiana-style hot sauce goes a long way in this Cajun scrambled eggs recipe. Sometimes I include it, and sometimes I don’t. And, the dish is still super tasty either way. I recommend Crystal, Louisiana, and Tabasco brands.
Top Recipe Tips
I always use a wooden spoon and prepare this recipe in an enameled cast iron skillet. I experience the most consistent results this way, so there are never any taste or texture surprises.
Also, I rarely have leftovers. So, if you do, I recommend that you let them cool, and then transfer them to an airtight container before you store them in the fridge. They will be good for about 24 hours. But, after that, their Cajun flavors start to fade.
Finally, this recipe only takes minutes. However, you can plan your cooking time by measuring and storing the cheese in a small bowl in the fridge. You can also set aside the dried spices and place the uncooked eggs in a larger bowl in the refrigerator until ready to use.
How to Make Cajun Scrambled Eggs
To start the recipe, crack the eggs into a large bowl. Then, add the sour cream and the dried spices. Whisk briskly to combine.

Add the shredded cheese to the seasoned egg mixture, then stir to combine.

Now, pour the tablespoon of butter and tablespoon of olive oil into the pan set over medium heat.

Once the butter melts, pour the egg mixture into the pan. Let sit a couple of minutes until the edges start to turn white.
Finally, fold and stir the eggs every few seconds until the eggs are done to your liking. Then, transfer to a plate immediately to stop the cooking process.

And that’s it, y’all!!
These Cajun scrambled eggs really do put a wow factor into your morning or breakfast-for-dinner menu plans. They’re super flavorful. And, their texture is so light and lush that each forkful brings even more delectable flavors and textures than the last. For sure.
Share with those who inspire you to rise higher and higher until your trials transform into your testimony. Much food love, and see y’all on the yum side…

More Delicious Cajun Breakfast Recipes
Bookmark these other Louisiana breakfast recipes to add spice and pizazz to your morning mealtimes.

Cajun Scrambled Eggs
Just a few carefully selected ingredients make these Cajun scrambled eggs a restaurant-quality breakfast dish you’ll be proud to share with your loved ones.
Servings: 2 people
Calories: 370kcal
Ingredients
- 6 large eggs
- 1 tablespoon sour cream
- 1 teaspoon parsley flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- salt, black pepper, and cayenne pepper
- ¼ teaspoon hot sauce, optional I recommend Louisiana hot sauce or TABASCO
- 1 tablespoon olive oil I use this one
- 1 tablespoon butter
- ¼ cup pepper Jack cheese
- sliced green onions for garnishing, optional
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Instructions
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Whisk the eggs, sour cream, hot sauce, parsley flakes, garlic powder, onion powder, paprika, salt, black pepper, and cayenne until combined. Also add the hot sauce, if using.
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Use a large spoon to stir the cheese into the egg mixture.
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Pour the olive oil and butter into an enameled cast iron skillet set atop medium heat. (If you know that your pan sticks cook the eggs over medium-low heat).
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When the butter melts, pour the mixture into the pan.
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Let sit for a minute or two, or until the edges begin to turn white.
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Use a spatula to fold and stir the eggs every few seconds until the eggs are done to your liking. (This process goes very fast, so keep a close eye on the eggs until done).
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Finally, transfer to a plate immediately to stop the cooking process.
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Garnish the Cajun scrambled eggs with the green onions before serving, if desired.
Notes
Use all butter or olive oil if you don’t have both on hand.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
Nutrition
Calories: 370kcal | Carbohydrates: 2g | Protein: 21g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 522mg | Sodium: 334mg | Potassium: 224mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1159IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 3mg
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