• 1 small tomato
  • 2 eggs
  • ¼ cup shredded cheddar cheese
  • 1/8 teaspoon salt
  • 2 teaspoons butter or margarine
  • 2 slices bread


  • Wash tomato and chop into small pieces, then add to jar.
  • Crack eggs and add to jar.
  • Add cheese and salt, then tighten lid and shake well.
  • Melt butter or margarine in the skillet over medium heat.
  • Pour contents of jar into the skillet.
  • Using the pancake turner, gently slide back and forth until the eggs are firm but not runny.
  • Toast the bread and cut into halves.
  • Serve the scrambled eggs over the toast.

Kids Can: Wash tomato, use plastic knife to cut tomato pieces (older children), crack eggs, add cheese and salt, tighten lid, shake jar, and push button on toaster.

Change it up: Add other vegetables to taste or wrap up with a tortilla and make a breakfast burrito.

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