Skip The Bacon — Scrambled Eggs Are 10x Better Paired With This Italian Meat

Scrambled eggs and crispy bacon have long been the ultimate breakfast combo. Believe it or not, the reason behind this classic pairing can be traced back to Sigmund Freud. The iconic duo works so well together due to a phenomenon known as umami synergy, which can intensify savory flavors. Still, if you feel like skipping the bacon for a change, there's another delicious alternative that might surprise you. And chances are, you've enjoyed it countless times on your favorite pizza — say hello to good old pepperoni. 

Spicy, salty, and slightly tangy, this popular American-Italian sausage is made with ground beef and pork, and is generously seasoned with things like garlic, paprika, and chili flakes. It also has a chewy texture as a result of its high fat content (which can reach about 35%) as well as the curing process it undergoes. Once exposed to heat, the pepperoni renders some of its flavorful fat. The fat carries a good portion of the pepperoni's spices, which can add a little extra heat to the rich, creamy eggs. 

At the same time, one more reason to give this match a go is due to the contrast in textures. When cooked, pepperoni's middle remains soft and tender. Its edges, on the other hand, curl up and turn delightfully crispy. This will add a satisfying chew and crunch to the fluffy scrambled eggs. So, if you're ready to give this breakfast idea a try, the good news is that it's really easy to do so.

Giving pepperoni a chance is one of the secrets for making the best scrambled eggs. Plus, it couldn't be easier. You'll first need to slice the pepperoni. Aim for slices that are really thin if you want them to curl up well (about 0.1 inch thick). If you've already bought thin, pre-sliced pepperoni, you're one step ahead. You'll also need some oil to fry up the pepperoni before you fold it into the scrambled eggs. A neutral oil is best, like extra virgin olive oil or grapeseed oil. Just keep in mind not to go overboard with it, as the pepperoni will release plenty of its own fat too.

The pepperoni slices cook quickly so keep an eye on them. Also make sure to use a fork or a pair of tongs to flip each slice so that both sides turn crisp. To prevent your eggs from turning out too greasy, move the cooked pepperoni to a plate lined with a paper towel afterward to absorb the excess fat. You can then scramble your eggs as usual and add the pepperoni right at the end (you could also whisk a little milk into the eggs before cooking to make them wonderfully silky, which will give that crisp pepperoni a nice contrast). Feel free to experiment with other toppings as well. Toss in a bit of shredded cheddar or sprinkle some parmesan. Mushrooms or bell peppers are also a great choice to elevate these pepperoni scrambled eggs further.