These copycat McDonald's scrambled eggs are a quick, keto-friendly alternative to fast food breakfast. Use them to make healthy, low carb versions of your favorite fast food restaurant breakfasts at home.
Whisk egg and heavy cream for 20 seconds until well mixed and small bubbles form.
In an 8-inch skillet, melt butter over medium-low heat. Don’t allow to brown. Ensure butter covers entire surface of the skillet.
Pour egg mixture into the warmed skillet, swirling it around so that the egg covers the skillet evenly.
Cover with a lid.
Cook for one minute on medium-low or until the edges begin to sizzle and the top is set.
Remove skillet from heat, and tip skillet to slide the egg onto a plate.
Let rest for 30 seconds, and then use a silicone spatula to fold in half and then half again.
Notes
A Note on Nutrition FactsNutritional information for my recipes is provided as a courtesy and is only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythritol and monk fruit carbs are not included in the nutritional information as they have been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs provided are the total carbs less fiber and sugar alcohols. For the most accurate nutritional information, please calculate with your own specific ingredients using a program like Carb Manager or My Fitness Pal.