Scrambled eggs - Fluffy, Flavorful, and Light

Scrambled eggs - Fluffy, Flavorful, and Light

Need a quick and easy breakfast? Make these easy eggs seasoned to perfection. Here are some tips and tricks to get the right light and fluffy eggs every time without milk or cheese unless you choose to. You won’t make scrambled eggs any other way after making these here. 

I’ve nailed the process to make light, fluffy, and flavorful scrambled eggs every time. I’m sharing all my best tips so you can impress your loved ones and yourself the next time you make eggs for breakfast. Add some waffles and maple sausage for a special weekend breakfast or keep it classic and serve them with your toast of choice with jam. I particularly enjoy using our whole fruit and naturally sweetened jam made on our farm. You can’t go wrong with the strawberry, mixed berry, apple, or raspberry jam varieties offered here. 

Let’s get right to the flavorful egg recipe. 

I like to make sure I have all my ingredients before I begin cooking. 

You will need: 


Egg whites (have more eggs whites than whole eggs)

Classic spice 

To prepare for cooking you will also need: 

A medium size bowl

non-stick cooking spray (coconut spray is our favorite)

a wooden spoon or spatula 

large non-skillet (yes, you can never be too caution when cooking) 

using the coconut spray and Classic Spice Blend will add a touch of sweet and savory to the eggs 

 Here’s how to make the best and easiest scrambled eggs. 

 1. Put all the wet ingredients into the bowl and whisk together with a whisk or fork. 
2. Heat the skillet and spray the non-stick spray over medium heat. 
3. Pour the egg beatings to the skillet and scramble it up with your spatula or wooden spoon. As the eggs cook at the bottom begin to pull them into the center and around the skillet as they cook continue to scramble with the spatula or wooden spoon being used. You’ll notice big soft curds of egg as it cooks and you continue to scramble until the uncooked eggs are cooked. 
4. Serve immediately, don’t leave eggs in the skillet that are cooked because they will continue to cook and you don’t want to eat over cooked eggs. 

What goes well with scrambled eggs?

Fresh chives, cheese, salsa, sautéed onions, parsley, cilantro, or basil. 

Lets play show and tell in the comments with your scrambled eggs. 

Chicken in a Fangboner Sherry Vegetable Sauce with Garlic Classic Spice Potatoes

Chicken in a Fangboner Sherry Vegetable Sauce with Garlic Classic Spice Potatoes

One of my favorite recipes of the new year, this chicken with a Fangboner sherry vegetable sauce is tender, fresh, and loaded with rich savory flavors. Plus it comes together in under an hour of time, with just 20 minutes of active preparation time.

This recipe holds everything good in the world in one meal. 

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4



  • 4 Chicken Breasts thins
  • Classic Spice
  • Devotion Buttery Blend (use discount code “EAR” at checkout to save) 
  • Garlic Salt
  • 3 tablespoons Olive oil
  • 2 Tablespoons of Garlic minced
  • 8 ounces Sliced Mushrooms
  • 1 cup Dry Sherry
  • White potatoes
  • Sweet potatoes
  • Sliced peppers
  • Sliced onion
  • Spinach


  1. Heat a skillet on medium to medium-high with 2 Tablespoons of olive oil.
  2. On a plate add 1 level scoop of Devotion Buttery Blend, 2 Tablespoons of Classic spice blend, and 1 Tablespoons Garlic Salt. Mix together.
  3. Remove chicken from package. I like to remove the tendon with a fork. Coat each side of the chicken with the coating on the plate. Then add to hot oiled skillet. Cook on either side for 6-8 minutes or until fully cooked. Coated chicken will turn a nice brown color. Once cooked remove from skillet and set to side.
  4. Add 1 Tablespoon of oil and 2 Tablespoons of the Sherry to the skillet. Add onion, sauté for 2-3 minutes. Add sliced peppers and mushrooms. Stir occasionally and turn down heat to low. Add in 1.5 Tablespoons Classic Spice blend and 1 Tablespoon Garlic salt. Toss and allow to cook on low for 5 minutes. Add in chicken with fresh spinach and set to simmer. Spinach leaves will welt but remain a fresh green. It’s ready to serve with Classic blend Garlic Potatoes.
  5. Instapot or boil chunk cut white potatoes and sweet potatoes. For Instapot cook on High pressure for 3 minutes. If boiling, boil til tender. When cooked, drain water. Add 2 Tablespoons minced garlic, 1 Tablespoon Classic Spice blend, and drizzle with olive oil. Mix and serve.

Olive oil, garlic, Classic spice 

Potatoes added to the olive oil, garlic, and Classic blend mixture and then tossed. 

Vegan? Remove the chicken and you have a chunky, delicious veggie and potato hash.

The Best Chicken Pot Pie Casserole

The Best Chicken Pot Pie Casserole

You will need:

  • 1 can Grands biscuits, 8 biscuits
  • 2 tablespoons butter
  • 1 tablespoon Fabflava 
  • 4 cups frozen vegetable variety (corn, peas, carrots, green beans)
  • 4 cups shredded rotisserie chicken (or any cooked chicken)
  • 2 cups milk
  • 2 10.5-cans Cream of Chicken Soup
  • ½ teaspoon garlic powder


Place the biscuits on a baking sheet and bake for 8 minutes at 350°. Remove from the oven and keep the oven on. Pre-baking the biscuits will allow them to cook thoroughly when topped on the casserole. 

While the biscuits are baking, in a large skillet (I used our cast iron skillet because it’s oven safe) heat 2 tablespoons of butter over medium heat. Add the frozen vegetables to the skillet and cook for 10 minutes, stirring occasionally.

Add the chicken, milk, and Cream of Chicken Soup to the skillet. Season with Fabflava. Stir to combine and heat for 5 minutes, until the mixture is fully heated. 

Top mixture with baked biscuits. Bake for 12-15 minutes at 350°. Biscuits will turn a golden brown. Serve immediately.