Buttermilk Scrambled Eggs
Sometimes it's nice to switch things up a bit. The buttermilk in these eggs simply replaces the milk that is typically added.
1/6 c. buttermilk
Salt and pepper, to taste
Heat a skillet over medium heat and coat with non-stick spray or a bit of melted butter.
Whisk together eggs and buttermilk. Add salt and pepper. Pour eggs into prepared pan and scramble by flipping and tossing eggs with a spatula. Serve with bacon, sausage, or toast... or all three!