9 Deli Meats That Can Elevate Scrambled Eggs Fast

Few foods are quicker to turn into a tasty, protein-packed meal than scrambled eggs. They are often the star of breakfast, but they also make a filling snack any time of day. Adding a bit more protein can make them even more satisfying.

One easy way to improve scrambled eggs is to stir in classic deli meats. Some are already cooked, while others are heated through along with the eggs before serving. Although deli meats also work well in omelettes, this roundup focuses on options that pair especially well with a simple plate of scrambled eggs. Here are nine deli meats worth trying for a fast flavor upgrade.

Black Forest deli ham

Black Forest ham is a reliable place to start. Originating in Germany’s Black Forest region, it has a smoky, salty flavor that stays fairly mild. That makes it versatile enough for sandwiches, side dishes like green beans, or, of course, eggs. It is easy to find at most grocery stores or deli counters, which makes it a simple choice for your next batch of scrambled eggs.

Chorizo

Chorizo brings much more heat than Black Forest ham. This sausage, often used in Mexican and Spanish cooking, is typically made from chopped pork and seasoned with red pepper, chili, and paprika. Its spiciness is a strong match for the creamy, savory flavor of scrambled eggs.

Pastrami

Pastrami is a deli meat that deserves more attention at breakfast. It is commonly found at sandwich shops across the U.S., including famous spots such as Katz’s Delicatessen in New York City. Made from brisket, it is brined, cured with spices, then smoked and steamed. The result is a peppery, spicy finish that works especially well in soft scrambled eggs.

Sliced smoked turkey

Smoked turkey is another deli staple that is easy to find at sandwich shops, deli counters, and grocery stores. Most major deli brands offer some version of it. When adding it to scrambled eggs, cutting it into small pieces helps distribute the smoky flavor so every bite has a mix of turkey and egg.

Corned beef

Corned beef is similar to pastrami in how it is prepared, but its flavor is milder. It comes from the leaner part of the brisket, while pastrami usually comes from a fattier cut. Since it is more salt-forward, it is best used with restraint. It also works well in a hash with potatoes, peppers, and scrambled eggs.

Prosciutto

Prosciutto means “ham” in Italian, but it is quite different from standard deli ham. It is traditionally made from the pig’s hind legs and dry-cured before serving. Because it is sliced very thinly and has a strong salty flavor, a little is enough. It is often served on its own or on a charcuterie board, but its delicate saltiness also makes it a strong match for warm scrambled eggs.

Bologna

Not to be confused with the Italian city, bologna is a processed deli meat usually made from beef, pork, salt, spices, and curing agents such as sodium nitrate. It is affordable and commonly used in sandwiches with cheese, mayo, or mustard. It also works well with scrambled eggs, especially if you sear it first in a pan for a crispier texture.

Guanciale

Guanciale is a traditional Italian meat made from pig cheek. It is very rich and fatty, even more so than bacon, which gives it a juicy texture once the fat renders. It is used in classic dishes like carbonara, and it is also a strong addition to scrambled eggs. Its salty, crisp pork flavor pairs especially well with creamy eggs.

Spam

Spam may not be a classic deli meat, but it shares several qualities with the others on this list: it is salty, crispy, and flavorful. Spam and eggs are a popular combination in diners and online food culture. In Hawaii, McDonald’s even serves a breakfast dish featuring Spam, eggs, and rice.