Pastrami and Egg Scramble

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Pastrami and Egg Scramble, plated and ready to serve

This is a deli-counter breakfast built around whatever pastrami is left from the night before — smoky, peppery, and rich enough that it doesn’t need much else besides eggs and a well-caramelized onion to make a full plate.

What You’ll Need

Ingredients for Pastrami and Egg Scramble

Pastrami and Egg Scramble

Peppery pastrami, onions, and bell peppers folded into soft scrambled eggs.
Print Recipe
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Breakfast
Cuisine: Jewish
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 8 oz pastrami chopped
  • 1 tbsp olive oil
  • 1/2 onion diced
  • 1/2 green bell pepper diced
  • 8 large eggs
  • 2 tbsp water
  • Salt and black pepper to taste
  • Chopped chives, for garnish

Instructions

  • Heat a dry skillet over medium-high heat. Add pastrami and cook 3–4 minutes, until browned at the edges. Remove and set aside.
  • Add olive oil to the skillet, then onion and bell pepper. Cook 5–6 minutes, until softened and lightly caramelized.
  • Whisk eggs with water, salt, and pepper.
  • Return pastrami to the skillet, pour in the eggs, and gently fold as they set, 3–4 minutes, until softly scrambled.
  • Garnish with chives and serve hot.

Nutrition

Serving: 1serving | Calories: 380kcal | Protein: 27g | Fat: 27g | Fiber: 1g
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Cooking Pastrami and Egg Scramble in the kitchen

Health Benefits

  • Eggs provide complete protein along with choline for brain health.
  • Pastrami adds bold flavor without needing a heavy sauce or additional fat.
  • A quick, one-skillet dish that easily scales up for a family breakfast.
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